When the weather turns chilly, there’s nothing quite as satisfying as a warm, creamy bowl of Butternut Squash and Sausage Soup. This dish combines the natural sweetness of roasted butternut squash with the savory richness of sausage, creating a perfect balance of flavors. Whether you’re looking for a cozy weeknight dinner or an impressive dish to serve at gatherings, this soup is sure to delight.
In this article, we’ll explore:
-
The origins and benefits of butternut squash
-
Why sausage pairs so well with it
-
A step-by-step recipe for making this delicious soup
-
Variations and serving suggestions
Why Butternut Squash?
Butternut squash is a winter squash known for its sweet, nutty flavor and smooth texture when cooked. It’s packed with nutrients, including:
-
Vitamin A (supports vision and immune health)
-
Vitamin C (boosts immunity and skin health)
-
Fiber (aids digestion and keeps you full)
-
Potassium (supports heart health)
When roasted, butternut squash caramelizes slightly, deepening its natural sweetness—making it an excellent base for soups.
The Perfect Pairing: Sausage
While butternut squash soup is often served as a vegetarian dish, adding sausage brings a hearty, savory element that elevates the meal. The best sausages for this soup include:
-
Italian sausage (mild or spicy, depending on preference)
-
Chorizo (for a smoky, slightly spicy kick)
-
Chicken or turkey sausage (a leaner option)
The fat from the sausage enhances the soup’s richness, while the spices in the sausage (like fennel, garlic, and paprika) complement the squash beautifully.
Butternut Squash and Sausage Soup Recipe
Ingredients
-
1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
-
1 lb Italian sausage (casings removed if needed)
-
1 onion, diced
-
3 garlic cloves, minced
-
1 apple (optional, for extra sweetness)
-
4 cups chicken or vegetable broth
-
1 cup heavy cream or coconut milk (for a dairy-free option)
-
1 tsp dried sage or thyme
-
½ tsp nutmeg
-
Salt and pepper to taste
-
2 tbsp olive oil
-
Optional toppings: crispy bacon, roasted pumpkin seeds, fresh parsley, grated Parmesan
Instructions
1. Roast the Butternut Squash
-
Preheat oven to 400°F (200°C).
-
Toss cubed squash with 1 tbsp olive oil, salt, and pepper.
-
Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
2. Cook the Sausage
-
In a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat.
-
Add sausage, breaking it into crumbles with a spoon. Cook until browned (about 5-7 minutes).
-
Remove sausage and set aside, leaving some fat in the pot.
3. Sauté Aromatics
-
In the same pot, sauté onion until translucent (about 5 minutes).
-
Add garlic and cook for another minute.
-
If using, add diced apple and cook for 2-3 minutes.
4. Blend the Soup
-
Add roasted squash and broth to the pot. Bring to a simmer.
-
Use an immersion blender to puree until smooth (or transfer to a blender in batches).
-
Stir in cream or coconut milk, sage/thyme, and nutmeg.
5. Combine with Sausage
-
Return cooked sausage to the pot and simmer for 5-10 minutes.
-
Adjust seasoning with salt and pepper.
6. Serve & Garnish
-
Ladle into bowls and top with crispy bacon, pumpkin seeds, or fresh herbs.
-
Serve with crusty bread or a side salad.
Variations & Tips
Dietary Adjustments
-
Vegetarian? Skip the sausage and add white beans or mushrooms for texture.
-
Dairy-free? Use coconut milk instead of cream.
-
Spicier version? Add red pepper flakes or hot sauce.
Make-Ahead & Storage
-
This soup keeps well for 3-4 days in the fridge.
-
Freeze (without cream) for up to 3 months—add cream when reheating.
Final Thoughts
Butternut Squash and Sausage Soup is the ultimate comfort food—creamy, savory, and packed with flavor. It’s a fantastic way to enjoy seasonal produce while keeping meals hearty and satisfying. Whether you stick to the classic recipe or experiment with variations, this soup is sure to become a cold-weather favorite.
Give it a try, and let us know how you like it!
