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Roasted Butternut and Sausage Soup

Hearty Roasted Butternut and Sausage Soup for Chilly Nights

A comforting Roasted Butternut and Sausage Soup, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Soup
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 large Butternut Squash Can substitute with pumpkin or acorn squash if unavailable.
  • 2 tablespoons Extra Virgin Olive Oil Use a high-quality oil for the best taste.
  • 1/2 teaspoon Black Pepper Adjust based on your spice preference.
  • 1 pound Italian Sweet Sausage Turkey sausage is a lighter alternative.
  • 1 cup Dry Pasta (e.g., Ditalini) Substitute with gluten-free pasta if desired.
  • 2 tablespoons Butter Can replace with olive oil for a dairy-free option.
For the Aromatics
  • 2 medium Leeks (whites only) Can substitute with yellow onion if unavailable.
  • 2 medium Carrots Parsnip can be used for a unique twist.
  • 2 stalks Celery Can be omitted or replaced with extra carrots.
  • 3 cloves Garlic Fresh garlic is preferred for a robust taste.
For the Seasoning
  • 1 teaspoon Dry Thyme Use fresh thyme for a more intense flavor.
  • 1/4 teaspoon Red Pepper Flakes Adjust based on spice preference or omit for a milder soup.
  • 1 teaspoon Dry Sage Consider using poultry seasoning as a substitute.
For the Finish
  • 4 cups Chicken Stock Can substitute with vegetable stock for vegetarian version.
  • 2 cups Baby Spinach Kale or Swiss chard are great alternatives.
  • 1/2 cup Parmesan Cheese Nutritional yeast can be used for a dairy-free choice.
  • 1 cup Heavy Cream Can substitute with coconut cream or omit for a lighter soup.
  • to taste Kosher Salt Always adjust at the end to retain flavor balance.

Equipment

  • Baking sheet
  • Pot
  • oven
  • Stove

Method
 

Step-by-Step Instructions for Creamy Roasted Butternut and Sausage Soup
  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.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 35gProtein: 18gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 60mgSodium: 850mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 12000IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in a covered container in the fridge for up to three days.

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