Introduction

Roasted Butternut Sausage Soup is a comforting dish that warms the heart and soul, making it perfect for chilly nights. This hearty soup is packed with the rich flavors of roasted butternut squash and savory Italian sausage. It’s not just a meal; it’s a warm embrace in a bowl! As the days grow colder, this soup becomes an essential part of my cooking repertoire, providing both nourishment and comfort in every spoonful.

Why You’ll Love This Roasted Butternut Sausage Soup

This Roasted Butternut Sausage Soup is more than just a tasty dish; it’s a weeknight hero. Here are a few reasons why:

It’s a hearty sausage and butternut soup that fills you up.
Rich in nutrients, it brings the health benefits of butternut squash.
Versatile: you can easily adapt it to create a spicy sausage and butternut squash soup.
Great for meal prep, making it perfect for busy days.
This soup is a comforting classic, perfect for family gatherings.
It features a delightful blend of flavors, truly the best roasted butternut squash soup with sausage.
It’s gluten-free, thanks to the use of gluten-free pasta.
Simple yet delicious, it’s an easy butternut squash sausage soup recipe to follow.

Ingredients for Roasted Butternut Sausage Soup

Gather these items:

1 large Butternut Squash
2 tablespoons Extra Virgin Olive Oil
1/2 teaspoon Black Pepper
1 pound Italian Sweet Sausage
1 cup Dry Pasta (e.g., Ditalini)
2 tablespoons Butter
2 medium Leeks (whites only)
2 medium Carrots
2 stalks Celery
3 cloves Garlic
1 teaspoon Dry Thyme
1/4 teaspoon Red Pepper Flakes
1 teaspoon Dry Sage
4 cups Chicken Stock
2 cups Baby Spinach
1/2 cup Parmesan Cheese
1 cup Heavy Cream
to taste Kosher Salt

How to Make Roasted Butternut Sausage Soup Step-by-Step

Step 1: Preheat your oven to 450°F (230°C). Line a baking sheet with foil.
Step 2: Toss diced butternut squash with extra virgin olive oil and black pepper. Spread evenly on the baking sheet and roast for about 20 minutes.
Step 3: Bring a pot of salted water to a boil. Cook dry pasta according to package instructions until al dente. Drain and set aside.
Step 4: Cook Italian sweet sausage in a medium pot over medium heat until browned, about 5–7 minutes. Push sausage to sides and add butter, leeks, carrots, and celery. Sauté until softened.
Step 5: Stir in minced garlic, dried thyme, red pepper flakes, and dry sage. Cook for an additional 2 minutes.
Step 6: Pour in the heated chicken stock, stir to combine, and simmer until vegetables are tender, about 15 minutes.
Step 7: Add roasted butternut squash, baby spinach, Parmesan cheese, and heavy cream to the pot. Stir gently to combine and heat through.
Step 8: Taste and adjust seasoning with kosher salt as necessary. Serve soup over cooked pasta and garnish with additional Parmesan cheese.

Hearty Roasted Butternut Sausage Soup for Chilly Nights - Roasted Butternut Sausage Soup - main visual representation

Pro Tips for the Best Roasted Butternut Sausage Soup

Keep these in mind:

You can substitute pumpkin or acorn squash if butternut squash is unavailable.
Turkey sausage is a lighter alternative to Italian sausage.
Use gluten-free pasta if desired.
Replace butter with olive oil for a dairy-free option.
Parsnip can be used instead of carrots for a unique twist.
Consider using poultry seasoning as a substitute for dry sage.
For a vegetarian version, use vegetable stock.
Nutritional yeast can replace Parmesan cheese for a dairy-free choice.
Coconut cream can be used instead of heavy cream for a lighter soup.

Best Ways to Serve Roasted Butternut Sausage Soup

This delightful soup pairs beautifully with:

Fresh crusty bread for dipping.
A side salad for a refreshing contrast.
Plus, serve it as a roasted squash and sausage stew over rice for a heartier meal.

How to Store and Reheat Roasted Butternut Sausage Soup

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove over medium heat until heated through. This soup is perfect for meal prep!

Frequently Asked Questions About Roasted Butternut Sausage Soup

What’s the secret to perfect Roasted Butternut Sausage Soup?

The secret lies in roasting the butternut squash until it’s caramelized, enhancing its natural sweetness. This step is crucial for a creamy roasted butternut soup with sausage that packs a flavor punch!

Can I make Roasted Butternut Sausage Soup ahead of time?

Absolutely! This soup tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat when ready to enjoy your hearty sausage and butternut soup.

How do I avoid common mistakes with Roasted Butternut Sausage Soup?

To avoid common pitfalls, ensure you roast the squash until tender and slightly caramelized. Avoid overcooking the pasta to retain its texture when combining with the soup.

Variations of Roasted Butternut Sausage Soup You Can Try

Feel free to experiment with these variations:

Swap out the Italian sausage for spicy sausage for an added kick.
Use a variety of greens like kale or Swiss chard instead of spinach.
For a vegan alternative, skip the sausage and add chickpeas for protein.

For more delicious recipes, check out Roasted Carrot Soup or Spaghetti with Garlic and Oil. You can also explore Homemade Tomato Sauce for a great pairing!

Hearty Roasted Butternut Sausage Soup for Chilly Nights

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A comforting Roasted Butternut and Sausage Soup, perfect for chilly nights.

Author: Emily
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Yield: 4 servings 1x
Category: Soup
Method: Roasting and simmering
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 large Butternut Squash
2 tablespoons Extra Virgin Olive Oil
1/2 teaspoon Black Pepper
1 pound Italian Sweet Sausage
1 cup Dry Pasta (e.g., Ditalini)
2 tablespoons Butter
2 medium Leeks (whites only)
2 medium Carrots
2 stalks Celery
3 cloves Garlic
1 teaspoon Dry Thyme
1/4 teaspoon Red Pepper Flakes
1 teaspoon Dry Sage
4 cups Chicken Stock
2 cups Baby Spinach
1/2 cup Parmesan Cheese
1 cup Heavy Cream
to taste Kosher Salt

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Instructions

Preheat your oven to 450°F (230°C). Line a baking sheet with foil.
Toss diced butternut squash with extra virgin olive oil and black pepper. Spread evenly on baking sheet and roast for about 20 minutes.
Bring a pot of salted water to a boil. Cook dry pasta according to package instructions until al dente. Drain and set aside.
Cook Italian sweet sausage in a medium pot over medium heat until browned, about 5–7 minutes. Push sausage to sides and add butter, leeks, carrots, and celery. Sauté until softened.
Stir in minced garlic, dried thyme, red pepper flakes, and dry sage. Cook for an additional 2 minutes.
Pour in the heated chicken stock, stir to combine, and simmer until vegetables are tender, about 15 minutes.
Add roasted butternut squash, baby spinach, Parmesan cheese, and heavy cream to the pot. Stir gently to combine and heat through.
Taste and adjust seasoning with kosher salt as necessary. Serve soup over cooked pasta and garnish with additional Parmesan cheese.