Creamy Butternut Squash Soup with Sausage

Why You’ll Love Creamy Butternut Squash Soup with Sausage Recipe

• Rich and creamy: Blended roasted butternut squash creates a naturally thick, velvety soup without requiring a large amount of heavy cream.
• Hearty enough for dinner: Italian sausage, cannellini beans, and spinach turn a simple squash soup into a filling meal.
• Full of savory flavor: Roasted garlic, caramelized tomato paste, Parmesan, thyme, and sausage balance the sweetness of the squash.
• Packed with vegetables: Butternut squash and baby spinach add plenty of vegetables without making the soup feel overly light.
• Great for feeding a family: One batch makes approximately 8 servings.
• Easy to customize: You can change the sausage, greens, beans, or creaminess depending on what you have available.
• Excellent leftovers: The flavors continue to blend as the soup rests, making it a convenient option for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1.5 pounds mild Italian sausage
• 3.5 pounds butternut squash, cubed
• 1 head garlic
• 2 shallots
• 3 tablespoons tomato paste
• 8 cups chicken broth
• 4 sprigs fresh thyme
• 2 teaspoons kosher salt, divided
• 1 (14-ounce) can cannellini beans, drained
• 3 tablespoons olive oil, divided
• 1/3 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 3 cups baby spinach

Directions

1. Preheat the oven to 425°F. Arrange the cubed butternut squash on a large baking sheet. Drizzle with 2 tablespoons of olive oil and season with 1 teaspoon of kosher salt.
2. Slice the top off the head of garlic to expose the cloves. Drizzle the garlic with the remaining tablespoon of olive oil, wrap it securely in aluminum foil, and place it on the baking sheet with the squash.
3. Roast the squash and garlic for about 30 minutes, or until the squash is tender and beginning to caramelize around the edges.
4. While the vegetables roast, place a large Dutch oven over medium-high heat. Once hot, add the Italian sausage. Let it sear undisturbed for about 3 minutes before breaking it apart with a wooden spoon.
5. Continue cooking the sausage until completely browned and cooked through. Remove the sausage from the Dutch oven, drain excess grease if necessary, and set aside.
6. Transfer the roasted butternut squash to a blender. Carefully squeeze the softened roasted garlic cloves from their skins into the blender. Add 2 cups of chicken broth and blend until completely smooth.
7. Reduce the heat beneath the Dutch oven to medium. Add the shallots and sauté for approximately 5 minutes, or until softened.
8. Stir in the tomato paste and cook for another 3 to 4 minutes. Allowing the tomato paste to caramelize slightly will deepen its flavor and add richness to the soup.
9. Pour the blended butternut squash mixture into the Dutch oven and stir until combined with the tomato paste and shallots. Cook for 2 to 3 minutes.
10. Gradually pour in the remaining 6 cups of chicken broth, whisking until the soup is smooth and evenly combined. Add the thyme sprigs and the remaining teaspoon of kosher salt.
11. Bring the soup to a boil, then reduce the heat to maintain a gentle simmer.
12. Add the drained cannellini beans and browned sausage. Stir everything together and simmer uncovered for approximately 20 minutes, allowing the flavors to develop.
13. Remove the thyme sprigs and take the soup off the heat. Stir in the grated Parmesan and heavy cream until the cheese melts and the soup becomes creamy.
14. Add the baby spinach and stir until evenly distributed. Cover the Dutch oven and let the soup rest for about 5 minutes, allowing the spinach to wilt.
15. Taste and adjust the seasoning if needed. Ladle the soup into bowls and serve warm with crispy bread.

Servings and timing

This recipe makes approximately 8 servings.

Preparation time: About 15 minutes

Cooking time: About 1 hour

Total time: 1 hour 15 minutes

For serving, ladle the soup into individual bowls and finish with additional grated Parmesan if desired. Crusty bread, garlic bread, or toasted sourdough makes an excellent accompaniment for soaking up the creamy broth.

Variations

For a spicy version, substitute hot Italian sausage for the mild sausage or add crushed red pepper flakes while sautéing the shallots.

For a lighter soup, replace the heavy cream with half-and-half or simply leave it out. The puréed butternut squash will still provide a creamy consistency.

For extra vegetables, add chopped kale, Swiss chard, carrots, or celery. Heartier greens such as kale should be added earlier than spinach so they have enough time to soften.

If you don’t have cannellini beans, great northern beans or navy beans work well as substitutes.

For an even cheesier soup, increase the Parmesan slightly and serve each bowl with freshly grated Parmesan on top.

You can also use turkey or chicken Italian sausage instead of pork sausage for a slightly lighter variation.

For a thicker consistency, start with slightly less chicken broth and add more until the soup reaches your preferred texture.

Storage/Reheating

Allow leftover soup to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3 to 4 days.

To reheat the soup on the stovetop, place the desired amount in a saucepan over medium-low heat. Stir occasionally until thoroughly heated. If the soup has thickened in the refrigerator, add a splash of chicken broth to loosen the consistency.

Individual portions can also be reheated in the microwave. Heat in short intervals, stirring between each one, until hot throughout.

Because this soup contains heavy cream, Parmesan, and spinach, its texture can change slightly after freezing and thawing. If you plan to make it specifically for the freezer, consider preparing the soup without the cream, Parmesan, and spinach. Freeze the cooled base, then add those ingredients after thawing and reheating.

FAQs

Can I use pre-cut butternut squash?

Yes. Pre-cut fresh butternut squash is an excellent time-saving option. You will need approximately 3.5 pounds and can roast it exactly as directed.

Do I have to roast the butternut squash?

Roasting is strongly recommended because it concentrates the squash’s sweetness and adds caramelized flavor. While you can cook the squash directly in the broth, the finished soup will have a milder flavor.

Can I make this soup without a blender?

Yes. An immersion blender can be used instead. Add the roasted squash and garlic to a suitable pot with some of the broth and blend until smooth before continuing with the recipe.

Can I make this soup ahead of time?

Yes. The soup can be prepared ahead and refrigerated. For the freshest texture, you can wait to add the spinach until you reheat the soup before serving.

What type of Italian sausage works best?

Mild Italian sausage provides plenty of savory flavor without making the soup spicy. Hot Italian sausage is a good alternative if you prefer some heat.

Can I substitute the cannellini beans?

Yes. Great northern beans or navy beans are the closest alternatives. Chickpeas can also work, although they have a firmer texture and will change the character of the soup slightly.

How can I make the soup thicker?

Use slightly less chicken broth or simmer the finished soup uncovered for a little longer. The soup will also naturally thicken slightly as it cools.

What can I use instead of heavy cream?

Half-and-half is an easy substitute. For a dairy-free variation, an unsweetened, neutral-flavored plant-based cream can also work, though the flavor and consistency will be somewhat different.

What should I serve with butternut squash sausage soup?

Crusty bread is an ideal choice, but the soup also pairs well with garlic bread, toasted sourdough, focaccia, or a simple green salad.

Why add Parmesan after removing the soup from the heat?

Adding Parmesan after the pot comes off the heat helps it melt smoothly into the soup. Very high heat can cause cheese to separate or develop an undesirable texture.

Conclusion

Creamy Butternut Squash Soup with Sausage combines the sweetness of roasted squash with savory Italian sausage, creamy white beans, Parmesan, spinach, and aromatic thyme. Roasted garlic and caramelized tomato paste add extra depth, while a small amount of heavy cream gives every bowl a smooth, luxurious finish.

With about eight generous servings, this soup is ideal for a comforting family meal or make-ahead lunches. Serve it piping hot with plenty of crispy bread for a hearty, satisfying dish that is especially welcome during the cooler months.