Roasted Butternut and Sausage Soup

Roasted Butternut and Sausage Soup is a cozy and delicious dish perfect for any occasion. This comforting soup features sweet butternut squash, savory sausage, and a blend of aromatic vegetables that create a rich and creamy broth. It’s ideal for chilly evenings or as a hearty meal to share with friends and family. The combination of flavors will warm you from the inside out, making it a standout choice for your next dinner.

Why You’ll Love This Recipe

• Rich Flavor: The caramelized butternut squash and savory sausage create a delightful taste experience.
• Easy to Prepare: Simple steps make this soup accessible for cooks of all levels.
• Versatile Meal: Perfect as a main dish or served as an appetizer at gatherings.
• Nutritious Ingredients: Packed with vegetables, this soup is both wholesome and satisfying.
• Creamy Texture: The addition of heavy cream gives the soup a luxurious mouthfeel.

Tools and Preparation

To create this delightful Roasted Butternut and Sausage Soup, you’ll need some essential kitchen tools.

Essential Tools and Equipment

• Large saucepan
• Medium soup pot
• Sheet tray
• Wooden spoon
• Ladle

Importance of Each Tool

• Large saucepan: Ideal for boiling pasta quickly and efficiently.
• Medium soup pot: Essential for cooking the soup evenly while combining all ingredients.
• Wooden spoon: Perfect for stirring without scratching your pots or pans.

Ingredients

For this flavorful Roasted Butternut and Sausage Soup, gather the following ingredients:

Vegetables

• 2 pounds butternut squash, peeled, seeds removed and cut into one-inch pieces
• 2 cups leek, white only, cleaned of sand and diced
• 1 cup carrots, diced
• ½ cup celery, diced (one large stalk)
• 1 tablespoon fresh garlic, minced
• 3 cups baby spinach, coarsely chopped

Pasta & Broth

• 2 cups dry pasta (we used Ditalini)
• 6 cups heated chicken stock, homemade if possible

Seasonings & Fats

• 2 tablespoons extra virgin olive oil
• ½ teaspoon freshly ground black pepper
• 2 tablespoons butter
• 1 teaspoon dry thyme
• ¼ teaspoon red pepper flakes
• 1 teaspoon dry sage

Cream & Cheese

• ½ cup freshly grated Parmesan cheese, plus more for serving
• 1 cup heavy cream

Protein

• 1 pound Italian sweet sausage, removed from their casings

Instructions:
1. Preheat the oven to 450 degrees F and line a sheet tray with foil.
2. Peel and clean the squash, cut into one-inch pieces, and lay out on the sheet tray with olive oil and black pepper. Roast for ten minutes, flip, and roast for ten more. Remove and set aside.
3. 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; set aside.
4. Spray the bottom of a medium soup pot with kitchen pan spray; heat to medium-high. Once hot, add the sausage meat; break it up to brown using a wooden spoon for about five minutes.
5. Once browned, move cooked sausage to pan edges; add butter. Once melted, add leeks, carrots, and celery; cook for three minutes.
6. Add garlic, thyme, sage, and red pepper flakes; cook for two minutes.
7. Add hot stock; bring to a simmer until vegetables are tender, about 15 minutes.
8. Stir in spinach, cooked squash, Parmesan cheese, and heavy cream; heat to serving temperature.
9. Skim off any fat floating on top using a ladle; taste for salt; add only if needed.
10. Place cooked pasta into serving bowls; pour hot soup over it. Top with grated Parmesan cheese before serving.

Servings: 8
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Course: soup
Cuisine: Italian
Nutrition Facts: Calories: 439 calories | Carbs: 44.3 g | Protein: 21.1 g | Fat: 20.8 g | Saturated Fat: 9.2 g | Cholesterol: 50.6 mg | Sodium: 705.7 mg | Fiber: 4.3 g | Sugar: 8.2 g

How to Serve Roasted Butternut and Sausage Soup

Roasted Butternut and Sausage Soup is a comforting dish that warms the heart. Here are some great ways to serve this delicious soup for an enhanced dining experience.

Pair with Crusty Bread

• Sourdough Bread – The tanginess of sourdough complements the sweetness of the butternut squash.
• Garlic Bread – A buttery, garlic-infused loaf adds a flavorful crunch to your meal.

Add a Fresh Salad

• Mixed Greens – A light salad with mixed greens and a citrus vinaigrette balances the richness of the soup.
• Caesar Salad – The creamy dressing and crunchy croutons pair nicely with the soup’s texture.

Top with Garnishes

• Fresh Herbs – Sprinkle fresh parsley or basil for a pop of color and flavor.
• Croutons – Add homemade or store-bought croutons for extra crunch in each spoonful.

Serve with Cheese

• Grated Parmesan – A sprinkle of Parmesan enhances the savory profile of the soup.
• Feta Cheese – Crumbled feta adds a tangy note that contrasts beautifully with the sweet butternut squash.

How to Perfect Roasted Butternut and Sausage Soup

To ensure your Roasted Butternut and Sausage Soup is flawless, consider these simple tips.

• Use Fresh Ingredients – Fresh vegetables and herbs enhance flavor and texture, making your soup even more delightful.
• Adjust Seasoning Gradually – Taste as you go. Adjust salt only after cooking, as flavors develop during simmering.
• Control Consistency – If you prefer a creamier soup, blend a portion of it before adding back into the pot for a smooth finish.
• Experiment with Spices – Feel free to add spices like nutmeg or cinnamon for an unexpected twist on flavor profiles.

Best Side Dishes for Roasted Butternut and Sausage Soup

A well-rounded meal can elevate your dining experience. Here are some side dishes that pair beautifully with Roasted Butternut and Sausage Soup.

1. Garlic Mashed Potatoes – Creamy mashed potatoes flavored with garlic provide comfort alongside the soup’s rich flavors.
2. Roasted Brussels Sprouts – Caramelized Brussels sprouts add a crispy texture that contrasts nicely with the smooth soup.
3. Quinoa Salad – A light quinoa salad with herbs and lemon offers freshness that complements the hearty soup.
4. Stuffed Peppers – Colorful stuffed peppers filled with rice and beans make for a filling side dish.
5. Caprese Skewers – Cherry tomatoes, basil, and mozzarella on skewers create an easy-to-eat appetizer full of flavor.
6. Herb Focaccia Bread – This soft bread infused with herbs is perfect for dipping in your savory soup.

Common Mistakes to Avoid

When making Roasted Butternut and Sausage Soup, it’s easy to make some common mistakes. Here are tips to ensure your soup turns out perfectly.

• Skipping the roasting step: Roasting the butternut squash enhances its sweetness and flavor. Don’t skip this step; the caramelization is key.
• Not tasting for seasoning: Always taste your soup before serving. Adjusting salt at the end makes a big difference in flavor.
• Overcooking the pasta: If you add pasta directly to the soup, it can become mushy. Cook it al dente separately and add it just before serving.
• Ignoring ingredient prep: Dice vegetables uniformly for even cooking. Taking time to prep will pay off in texture and appearance.
• Using cold stock: Starting with hot chicken stock helps maintain temperature and improves cooking efficiency. Always heat your stock before adding it to the pot.

Storage & Reheating Instructions

Refrigerator Storage

• Store Roasted Butternut and Sausage Soup in an airtight container.
• It will last for up to 3 days in the fridge.

Freezing Roasted Butternut and Sausage Soup

• Freeze soup in freezer-safe containers or heavy-duty freezer bags.
• It can be stored for up to 3 months.

Reheating Roasted Butternut and Sausage Soup

• Oven: Preheat the oven to 350°F (175°C) and heat soup in an oven-safe dish until warmed through, about 20 minutes.
• Microwave: Heat in short intervals of 1-2 minutes, stirring between each interval until hot.
• Stovetop: Warm over medium heat in a pot, stirring occasionally until heated through.

Frequently Asked Questions

Here are some frequently asked questions about Roasted Butternut and Sausage Soup that may help you as you prepare this dish.

Can I use a different type of sausage?

You can substitute Italian sausage with chicken or turkey sausage for a lighter option while still keeping great flavor.

How can I make this soup vegetarian-friendly?

To make a vegetarian version of Roasted Butternut and Sausage Soup, omit the sausage entirely and use vegetable broth instead of chicken stock.

What can I serve with Roasted Butternut and Sausage Soup?

This soup pairs well with crusty bread or a fresh garden salad, making it a perfect complete meal.

Can I customize the vegetables in this soup?

Absolutely! Feel free to add or replace vegetables like zucchini, bell peppers, or kale according to your preference.

Final Thoughts

Roasted Butternut and Sausage Soup is not only comforting but also versatile. You can customize it with different proteins or vegetables based on what you have on hand. Make this delightful soup part of your recipe rotation, and enjoy its rich flavors any time!

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Roasted Butternut and Turkey Sausage Soup

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• Author: Jennifer
• Total Time: 1 hour 15 minutes
• Yield: Serves 8

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Description

Indulge in the warmth and comfort of Roasted Butternut and Sausage Soup, a delightful dish perfect for chilly evenings or gatherings with family and friends. This creamy soup features sweet roasted butternut squash combined with savory turkey sausage, aromatic vegetables, and a rich chicken broth that melds together for a satisfying experience in every spoonful. Easy to prepare and full of flavor, it’s not just a meal; it’s an invitation to gather around the table and share good moments. Enjoy this hearty soup as a main course or as an appetizer that will impress your guests!

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Ingredients

Scale 1x2x3x

• 2 pounds butternut squash
• 1 pound Italian sweet turkey sausage
• 2 cups leeks
• 1 cup carrots
• ½ cup celery
• 3 cups baby spinach
• 6 cups chicken stock
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 2 cups dry pasta (Ditalini)

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Instructions

1. Preheat your oven to 450°F (230°C). Line a sheet tray with foil.
2. Prepare the butternut squash by peeling, seeding, and cutting it into one-inch pieces. Toss on the sheet tray with olive oil and black pepper, roast for about 20 minutes until tender.
3. Boil water in a large saucepan, add pasta, and cook according to package instructions. Drain and set aside.
4. In a medium pot over medium-high heat, brown the turkey sausage for about five minutes. Move it to the edges of the pot.
5. Add butter, then leeks, carrots, and celery. Cook for three minutes before stirring in garlic, thyme, sage, and red pepper flakes for another two minutes.
6. Pour in hot chicken stock and simmer until vegetables are tender (about 15 minutes).
7. Stir in spinach, roasted squash, Parmesan cheese, and heavy cream until heated through.
8. Serve hot over cooked pasta with extra Parmesan on top.

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Roasting/Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 439
• Sugar: 8g
• Sodium: 705mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 4g
• Protein: 21g
• Cholesterol: 50mg