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Roasted Butternut and Sausage Soup

Hearty Roasted Butternut and Sausage Soup for Cozy Nights

This Roasted Butternut and Sausage Soup is a comforting dish, perfect for cozy nights with its rich flavors and wholesome ingredients.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 cups
Course: Soups
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 cups Butternut Squash fresh or frozen cubes
  • 1 lb Italian Sweet Sausage substitute with turkey sausage
  • 4 cups Chicken Stock homemade is best
For the Aromatics and Vegetables
  • 2 tbsp Extra Virgin Olive Oil for roasting
  • 2 whole Leeks (whites only) or substitute with green onions
  • 2 medium Carrots fresh or frozen
  • 2 stalks Celery or use fennel
  • 3 cloves Garlic minced
  • 1 tsp Dry Thyme or substitute with fresh
  • 1 tsp Sage or use poultry seasoning
  • 1/2 tsp Red Pepper Flakes adjust to taste
For the Creamy Finish
  • 1 cup Heavy Cream or half-and-half
  • 1/2 cup Parmesan Cheese grated
  • 2 cups Baby Spinach or substitute with kale
  • to taste tsp Kosher Salt
For the Pasta
  • 2 cups Dry Pasta (Ditalini) any small pasta shapes can be used

Equipment

  • Baking Sheet
  • medium-sized soup pot
  • large bowl
  • pot for boiling pasta

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 450°F (230°C) and line a baking sheet with foil.
  2. Toss butternut squash cubes with olive oil and black pepper, spread on baking sheet, and roast for about 20 minutes.
  3. While roasting, boil salted water and cook pasta according to package directions until al dente, about 8-10 minutes.
  4. In a soup pot, brown Italian sausage over medium-high heat for about 5 minutes. Break into chunks.
  5. Add butter to pot, melt, and sauté leeks, carrots, and celery for about 3 minutes until fragrant.
  6. Stir in minced garlic, thyme, sage, and red pepper flakes; cook for 2 minutes.
  7. Pour in chicken stock, stir, and simmer for about 15 minutes.
  8. Mix in roasted butternut squash, spinach, Parmesan cheese, and heavy cream; heat through until spinach wilts.
  9. Ladle soup over cooked pasta in bowls, and sprinkle with additional Parmesan cheese if desired.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 35gProtein: 20gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 250IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Store soup and pasta separately to maintain texture. Flavors deepen with time, making leftovers even better.

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