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–+ servings
Roasted Butternut and Sausage Soup

Roasted Butternut and Sausage Soup for Cozy Nights

Indulge in this Roasted Butternut and Sausage Soup, a delightful winter comfort food that warms the heart and soul.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 large Butternut Squash adds natural sweetness and creaminess
  • 2 tablespoons Extra Virgin Olive Oil can substitute with avocado oil
  • 1 teaspoon Black Pepper freshly ground recommended
  • 6 cups Chicken Stock homemade preferred, can use vegetable stock for vegetarian option
For the Pasta
  • 1 cup Dry Pasta (Ditalini) substitute with any small pasta shape
For the Main Flavor
  • 1 pound Italian Sweet Sausage ground turkey or chicken as lighter option
  • 2 tablespoons Butter can replace with olive oil for dairy-free version
For the Vegetables
  • 2 medium Leeks (white part only) can substitute with green onions or shallots
  • 2 medium Carrots can be omitted if preferred
  • 2 stalks Celery omit or substitute with more carrots
  • 3 cloves Garlic fresh is best, garlic powder can substitute
  • 2 cups Baby Spinach can substitute with kale or Swiss chard
For Seasoning
  • 1 teaspoon Dried Thyme feel free to use fresh herbs
  • 1 teaspoon Sage feel free to use fresh herbs
  • 1/2 teaspoon Red Pepper Flakes omit for milder flavor
  • 1 teaspoon Kosher Salt adjust to taste
For Creaminess
  • 1 cup Heavy Cream can be substituted with coconut milk or half-and-half
  • 1/2 cup Parmesan Cheese nutritional yeast works as a dairy-free substitute

Equipment

  • Oven
  • Large Pot
  • medium soup pot
  • sheet tray
  • Spatula

Method
 

Cooking Instructions
  1. Preheat your oven to 450°F (232°C). Line a sheet tray with foil and spread out cubed butternut squash. Drizzle with olive oil and sprinkle with black pepper. Roast for about 20 minutes until caramelized and tender.
  2. Bring a large pot of salted water to a boil. Add ditalini pasta and cook according to package instructions, about 8-10 minutes. Drain and set aside.
  3. In a medium soup pot, heat over medium-high heat and add Italian sausage. Cook for about 5 minutes, breaking it up until nicely browned.
  4. Push the sausage to the side. Add butter, let it melt, then add leeks, carrots, and celery. Sauté for 3 minutes until just softened.
  5. Incorporate garlic, thyme, sage, and red pepper flakes. Stir for 2 minutes, allowing flavors to develop.
  6. Pour in chicken stock and bring to a gentle simmer. Cook for about 15 minutes until vegetables are tender.
  7. Stir in roasted butternut squash, spinach, Parmesan, and heavy cream until well combined and spinach is wilted.
  8. Skim off any excess fat from the surface. Taste and season with kosher salt as needed.
  9. Ladle soup over cooked pasta in bowls. Top with extra Parmesan cheese and enjoy!

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 6gSugar: 5gVitamin A: 900IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Make sure to roast the butternut squash until golden for enhanced flavor. Cook pasta separately to maintain soup consistency.

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