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Hearty Roasted Butternut Sausage Soup for Chilly Nights

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

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

Instructions

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

Notes

  • 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.

Nutrition

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