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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.
Ingredients
2 pounds butternut squash, peeled, seeds removed and cut into one-inch pieces
2 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground black pepper
2 cups dry pasta (we used Ditalini)
Kitchen pan spray
1 pound Italian sweet sausage, removed from their casings
2 tablespoons butter
2 cups leek, white only, cleaned of sand and diced
1 cup carrots, diced
1/2 cup celery, diced (one large stalk)
1 tablespoon fresh garlic, minced
1 teaspoon dry thyme
1/4 teaspoon red pepper flakes
1 teaspoon dry sage (or poultry seasoning if you can’t find sage)
6 cups (1 1/2 quarts) heated chicken stock, homemade if possible
3 cups baby spinach, coarsely chopped
1/2 cup freshly grated Parmesan cheese, plus more for serving
1 cup heavy cream
Kosher salt, as needed (add only after tasting the final soup)
Instructions
- Preheat the oven to 450 degrees F and line a sheet tray with foil.
- Peel and clean the squash and cut into one-inch pieces and lay out on the sheet tray with the olive oil and black pepper. Roast for ten minutes, flip and roast for ten more. Remove and set aside.
- Bring a large saucepan of water to a boil with some salt. Once boiling, add the pasta and cook per box directions. Drain and rinse with cold water and set aside.
- Spray the bottom of a medium soup pot with kitchen pan spray and bring heat to medium high. Once hot, add the sausage meat and break it up and brown using a wooden spoon, about five minutes.
- Once browned, move the cooked sausage to the pan edges and add the butter. Once melted, add leeks, carrots, and celery, and cook for three minutes.
- Add garlic, thyme, sage, and red pepper flakes and cook for two minutes.
- Add hot stock and bring to a simmer and simmer until the vegetables are tender, about 15 minutes.
- Add the spinach, cooked squash, Parmesan cheese and heavy cream and heat to serving temperature.
- Use a ladle and skim off any fat floating on top, then taste the soup for salt and salt only if needed.
- Place cooked pasta into serving bowls and pour hot soup over. Top with grated Parmesan cheese and serve.
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