As the weather cools down, nothing warms the soul quite like a bowl of rich, creamy Butternut Squash and Sausage Soup. This comforting dish combines the natural sweetness of roasted butternut squash with savory Italian sausage, aromatic herbs, and a velvety broth for a meal that’s both satisfying and nutritious. Whether you’re looking for a cozy weeknight dinner or an impressive starter for a holiday gathering, this soup delivers on flavor and texture.
In this article, we’ll explore:
- The health benefits of butternut squash
- Step-by-step instructions for making the soup
- Variations and substitutions to suit different tastes
- Serving suggestions and storage tips
Why You’ll Love This Soup
Butternut squash is a nutrient-dense vegetable packed with vitamins A and C, fiber, and antioxidants. When paired with protein-rich sausage and creamy broth, it becomes a well-balanced meal that’s:
✔ Comforting & hearty – Perfect for chilly days
✔ Easy to customize – Adjust spices, swap proteins, or make it vegetarian
✔ Meal-prep friendly – Tastes even better the next day
Ingredients You’ll Need
Here’s what you’ll need for a delicious pot of soup (serves 6):
Main Ingredients
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or coconut milk (for dairy-free)
- 2 tbsp olive oil or butter
- 1 tsp dried thyme
- ½ tsp ground sage
- ½ tsp nutmeg (optional, for warmth)
- Salt & pepper to taste
Optional Add-Ins
- Fresh spinach or kale (for extra greens)
- White beans (for added protein & texture)
- Crumbled bacon (for extra smokiness)
- Parmesan cheese (for garnish)
Step-by-Step Instructions
1. Roast the Butternut Squash (or Sauté)
Oven method (for deeper flavor):
- Preheat oven to 400°F (200°C).
- Toss cubed squash with 1 tbsp olive oil, salt, and pepper.
- Roast for 25-30 minutes until tender and slightly caramelized.
Stovetop method (quicker):
- In a large pot, sauté squash with onions in olive oil until softened (about 10 mins).
2. Cook the Sausage
- In a large soup pot, brown the sausage over medium heat, breaking it into crumbles.
- Once cooked, remove and set aside, leaving 1 tbsp of fat in the pot for flavor.
3. Sauté Aromatics
- In the same pot, sauté onion until translucent (~5 mins).
- Add garlic, thyme, sage, and nutmeg, cooking for 1 minute until fragrant.
4. Blend the Soup Base
- Add the roasted (or sautéed) squash and 2 cups of broth to the pot.
- Use an immersion blender to puree until smooth (or transfer to a blender in batches).
5. Simmer & Combine
- Stir in remaining broth, cream, and cooked sausage.
- Simmer for 10-15 minutes to meld flavors.
- Season with salt & pepper to taste.
6. Optional Add-Ins
- For extra texture, stir in spinach or white beans in the last 5 minutes.
Variations & Dietary Adjustments
- Vegetarian/Vegan: Skip sausage, use vegetable broth, and add mushrooms or lentils for heartiness.
- Dairy-Free: Substitute heavy cream with coconut milk or cashew cream.
- Spicier Kick: Use hot Italian sausage or add red pepper flakes.
- Extra Creamy: Blend in 1/4 cup cream cheese or Greek yogurt.
Serving Suggestions
This soup is delicious on its own, but you can elevate it with:
- Crusty bread or garlic toast for dipping
- A sprinkle of Parmesan or crispy sage leaves
- A drizzle of balsamic glaze or chili oil
Storage & Reheating Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze (without cream) for up to 3 months; add cream when reheating.
- Reheat: Warm on the stovetop over low heat, stirring occasionally.
Final Thoughts
This Butternut Squash and Sausage Soup is a versatile, crowd-pleasing dish that brings warmth and richness to any meal. The combination of sweet squash, savory sausage, and creamy broth makes it a fall and winter staple you’ll want to make again and again.