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Creamy Butternut Squash Soup with Sausage

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A rich and creamy butternut squash soup loaded with savory Italian sausage, cannellini beans, Parmesan, and tender spinach. Roasted garlic and caramelized tomato paste add deep, comforting flavor.

Ingredients

  • 1.5 lbs mild Italian sausage
  • 3.5 lbs butternut squash, cubed
  • 1 head garlic
  • 2 shallots
  • 3 tbsp tomato paste
  • 8 cups chicken broth
  • 4 sprigs thyme
  • 2 tsp kosher salt
  • 1 14 oz can cannellini beans
  • 3 tbsp olive oil
  • 1/3 cup heavy cream
  • 1/2 cup parmesan, grated
  • 3 cups baby spinach

Instructions

  1. Preheat the oven to 425°F. Place the cubed butternut squash on a baking sheet. Drizzle with 2 tbsp olive oil and season with 1 tsp kosher salt. Slice the top off the garlic head, drizzle with the remaining 1 tbsp olive oil, wrap in aluminum foil, and place on the baking sheet. Roast for 30 minutes.
  2. Place a large Dutch oven over medium-high heat. Once hot, add the Italian sausage and sear untouched for 3 minutes. Break the sausage apart with a wooden spoon and continue cooking until completely browned. Strain and set aside.
  3. Transfer the roasted squash to a blender. Squeeze the roasted garlic cloves from their skins into the blender and add 2 cups of chicken broth. Blend until smooth.
  4. Lower the heat under the Dutch oven to medium. Add the shallots and sauté until soft, about 5 minutes. Add the tomato paste and cook for another 3-4 minutes, stirring well, until caramelized.
  5. Add the blended butternut squash mixture to the Dutch oven and stir to combine with the tomato paste. Cook for 2-3 minutes.
  6. Add the remaining chicken broth and whisk until combined. Add the thyme and remaining 1 tsp kosher salt, then bring the soup to a boil.
  7. Reduce the heat to a simmer. Add the cannellini beans and return the cooked sausage to the soup. Simmer for 20 minutes.
  8. Remove the soup from the heat. Stir in the grated Parmesan and heavy cream until well combined. Add the baby spinach, stir, cover, and let rest for 5 minutes until the spinach wilts.
  9. Serve hot with extra crispy bread if desired.

Notes

  • For an extra-smooth soup base, blend the roasted squash and garlic until completely creamy before adding them to the pot.
  • Serve with crispy or toasted bread for dipping.
  • Store leftover soup in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/creamy-butternut-squash-soup-with-sausage/