Roasted Butternut and Sausage Soup

Roasted Butternut and Sausage Soup combines chunks of caramelized butternut squash, sweet Italian sausage, aromatic vegetables, baby spinach, and tender pasta in a creamy, flavorful broth.

Cozy, Comforting, and Delicious Soup

Cold winter evenings are the perfect time to make this delicious Roasted Butternut and Sausage Soup! Every spoonful is loaded with all sorts of hearty ingredients that will fill your belly and warm you to your core.

As you cook this soup, your kitchen will smell AMAZING with the scent of butternut squash roasting in the oven while the sausage, vegetables, and seasonings sauté on the stove.

Next, you’ll add chicken stock, then simmer until the aromatic vegetables are tender. Finally, add the roasted squash, some Parmesan cheese and cream as well as chopped baby spinach to the pot, then heat through for serving.

Spoon your Roasted Butternut and Sausage Soup over cooked pasta in serving bowls – and a hearty and delicious dinner is served.

• This soup is pure comfort food in a bowl, loaded up with vegetables, pasta, and sausage for a complete and filling meal.
• It tastes even better the next day after all the flavors have a chance to meld.
• You can easily change things up with a spicier sausage, or different variety of squash and vegetables. Add cooked beans or a different pasta – the options are endless!

• Butternut Squash – Choose a large, two-pound squash, then peel, scoop out the seeds, and cut it into chunks. Or, for convenience, buy pre-cut butternut squash if that’s easier.
• Olive Oil
• Sweet Italian Sausage – We prefer the sweeter, less spicy Italian sausage for our soup but you can also use hot Italian sausage if you like more spice.
• Fresh Leeks – Be sure to rinse them well!
• Carrots
• Celery
• Fresh Garlic
• Baby Spinach
• Unsalted Butter – We like to cook with unsalted butter so you can control the level of saltiness in your dish. (You can always add more salt as needed, but you can’t take it out.)
• Seasonings – Dried thyme, red pepper flakes, dried sage or poultry seasoning, and black pepper. Add salt only if needed – the sausage typically adds enough salty flavor to this soup.
• Chicken Stock – Use a homemade chicken stock (if possible) for the best flavor. If you don’t have that on hand, buy a low sodium chicken stock or broth. Low sodium, store-bought broths will allow you to season the soup to suit your tastes.
• Heavy Cream
• Parmesan Cheese
• Small Pasta – We chose Ditalini pasta, but any small pasta shape will work just fine for this soup.

1. Roast the squash in the oven until golden and caramelized.
2. Cook the pasta. Drain, and cool.
3. Sauté the Italian sausage until browned. Add butter, then sauté leeks, carrot, and celery, and cook for a few minutes. Add garlic, pepper flakes, thyme, and sage and cook a few more minutes.
4. Pour in stock and simmer until vegetables are tender.
5. Add roasted squash, grated Parmesan cheese, and heavy cream plus chopped baby spinach.
6. Skim off any excess fat that floats to the top. Taste and add salt if necessary.
7. Add portions of cooked pasta to serving bowls and ladle hot soup over the top. And more grated Parmesan cheese if desired.

• Can I make Roasted Butternut and Sausage Soup ahead of time?  Yes, this soup tastes better as the flavors meld. It reheats nicely.
• How do I store leftovers?   Store covered and refrigerated for up to three days.
• How do I reheat leftovers? Reheat it in a saucepan or heat individual portions in the microwave.
• Can I freeze this soup?  Yes, but just be aware that the vegetables may get a little mushy once thawed. Ideally, you also want to freeze the soup without any pasta added – that too will get mushy.

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