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Italian Sausage Butternut Squash Soup

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Italian Sausage Butternut Squash Soup is a hearty, flavorful dish that combines the robust taste of Italian sausage with the natural sweetness of butternut squash.

This soup is known for its creamy texture and comforting warmth, making it ideal for cooler weather.

What Makes it Unique:

The savory, spiced Italian sausage contrasts perfectly with the velvety texture and subtle sweetness of butternut squash.

The soup offers a balance of flavors—spicy, sweet, and earthy—enhanced by herbs and spices.

Why It’s Perfect for Fall and Winter:

This soup is an excellent choice during fall and winter, utilizing seasonal produce like butternut squash.

Its warm, rich flavors make it a cozy meal for cold nights.

Popularity of Combining Italian Sausage with Butternut Squash:

This combination is a favorite in many kitchens because it offers a blend of hearty protein and creamy vegetables.

The trend of combining meats with winter squashes has grown due to its rich, satisfying taste.

Mention of Key Benefits:

Hearty, nutritious, and packed with flavor, this soup is both filling and nourishing.

It can serve as a standalone meal, rich in nutrients and perfect for meal prepping.

Key Ingredients Breakdown

  • Highlight the Main Ingredients:
    • Italian Sausage:
      • Available in different varieties like mild, sweet, and spicy, each offering a different depth of flavor.
      • Spicy sausage adds a kick to the soup, while mild or sweet sausage balances the natural sweetness of the squash.
    • Butternut Squash:
      • Known for its creamy texture and sweet, nutty flavor, it adds body to the soup.
      • Preparation tips: how to peel the tough skin and cube it for even cooking.
      • Roasting the squash beforehand can enhance its sweetness.
    • Aromatics (Onions, Garlic, etc.):
      • Onions and garlic create a rich flavor base, elevating the overall taste of the soup.
      • Celery and carrots can be added for additional depth and natural sweetness.
    • Herbs & Spices:
      • Use of thyme and rosemary enhances the earthy notes of the squash.
      • Salt, pepper, and red pepper flakes balance the sweetness of the squash and richness of the sausage.
      • Optional spices like paprika or nutmeg can add warmth.
  • Optional Additions:
    • Vegetables: Carrots, celery, spinach, or kale can be added to boost the nutritional value.
    • Cream or Coconut Milk: For a richer, creamier texture, add a splash of heavy cream or coconut milk.

Nutritional Benefits of Butternut Squash and Italian Sausage 

  • Overview of Butternut Squash’s Nutritional Profile:
    • Butternut squash is a powerhouse of nutrients, offering high levels of vitamin A (important for eye health) and vitamin C (boosts immune function).
    • It is also rich in fiber, aiding in digestion and promoting a feeling of fullness.
    • Low in calories but high in potassium, which helps maintain healthy blood pressure.
  • Benefits of Italian Sausage:
    • Italian sausage is a great source of protein, supporting muscle growth and overall satiety.
    • It also contains important minerals like iron and zinc.
    • Opting for leaner versions like turkey sausage can reduce fat content while maintaining flavor.
  • How the Combination Creates a Balanced Meal:
    • The blend of butternut squash and Italian sausage provides a nutrient-dense meal that is filling without being overly heavy.
    • Butternut squash adds healthy carbs and fiber, while the sausage contributes protein and fats, making this soup ideal for a keto-friendly or gluten-free diet.
    • This combination offers a satisfying mix of macronutrients, making it suitable for various dietary needs, including those looking for balanced meals to fuel their day.

Step-by-Step Recipe Guide 

  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes
  • Serving Size: 4 servings
  • Adjustments for Larger Servings:
    • Double or triple the ingredients for larger batches.
    • Adjust seasoning and broth quantities based on taste preference.
  • Detailed Instructions:
    1. Prepping the Butternut Squash:
      • Peel the squash with a vegetable peeler, remove seeds, and cut into 1-inch cubes.
      • Ensure uniform cubes for even cooking.
    2. Browning Italian Sausage:
      • Heat a large pot over medium-high heat, add sausage, breaking it into small pieces.
      • Cook until browned and crispy on the edges. Remove excess fat if desired.
    3. Sautéing Aromatics and Adding Butternut Squash:
      • In the same pot, add chopped onions and minced garlic; sauté until soft and translucent.
      • Stir in butternut squash cubes and cook for 5 minutes to develop some caramelization.
    4. Adding Broth and Simmering:
      • Pour in 4 cups of broth (vegetable, chicken, or beef).
      • Bring to a boil, then reduce to a simmer. Cover and cook until squash is tender (about 15 minutes).
    5. Blending Part of the Soup for Creaminess (Optional):
      • Use an immersion blender to blend half the soup for a creamy consistency while keeping some chunks.
      • Alternatively, transfer a portion to a standard blender and blend until smooth, then return to the pot.
    6. Combining All Ingredients and Final Adjustments:
      • Stir in cooked sausage and adjust seasoning with salt, pepper, and herbs as needed.
      • Simmer for an additional 5 minutes to meld flavors.
  • Optional Tweaks:
    • Add cream or cheese (like grated Parmesan) for a richer taste.
    • Choose between an immersion blender for ease or a standard blender for a smoother texture.

Tips for the Perfect Soup 

  • How to Achieve the Best Texture:
    • Blending a portion of the soup creates a creamy base while keeping some pieces for texture.
    • For a completely smooth soup, blend all of it until velvety.
  • Balancing Flavors:
    • Adjust the spice level by using hot Italian sausage or adding red pepper flakes.
    • Taste and adjust seasoning after blending, as flavors can mellow during cooking.
  • Substitutions and Alternatives:
    • Vegan Options: Use plant-based sausage and replace chicken broth with vegetable broth. Coconut milk adds creaminess.
    • Different Squash Varieties: Substitute with acorn or kabocha squash for a different flavor profile.
    • Using Pre-Cut Squash: Saves prep time but might cook faster, so adjust simmering time.
  • Storage and Reheating Tips:
    • How to Store Leftovers: Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
    • Reheating: Warm over medium heat on the stovetop, stirring occasionally to avoid separation. Add a splash of broth if it thickens too much.

Serving Suggestions and Pairings 

  • What to Serve with the Soup:
    • Crusty Bread: Complements the creamy texture and allows for dipping.
    • Garlic Bread or Breadsticks: Adds a buttery, garlicky note.
    • Light Salads: A simple mixed green salad with vinaigrette provides a fresh, tangy contrast.
  • Wine Pairing Suggestions:
    • A Chardonnay enhances the creaminess, while a Zinfandel balances the spice of the sausage.
  • Garnishing Ideas for Added Flavor and Presentation:
    • Fresh Herbs: Sprinkle chopped parsley or thyme for a burst of color and flavor.
    • Grated Parmesan or Pecorino Cheese: Adds a salty, umami-rich finish.
    • Red Pepper Flakes: For those who enjoy an extra kick of heat.

FAQs About Italian Sausage Butternut Squash Soup 

  • Q: Can I make this soup in a slow cooker?
    • A: Yes, follow these steps: brown the sausage and sauté aromatics in a skillet, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the squash is tender. Blend if desired.
  • Q: Can I use frozen butternut squash?
    • A: Yes, you can use frozen squash directly. Add it to the pot without thawing, but reduce the cooking time slightly, as frozen squash cooks faster.
  • Q: What type of Italian sausage works best?
    • A: Mild or spicy sausage can be used based on your heat preference. For a leaner option, try turkey sausage, which maintains flavor with less fat.
  • Q: How can I make the soup dairy-free?
    • A: Replace heavy cream with coconut milk for a creamy texture without dairy. Ensure any sausage used is also dairy-free.
  • Q: How long does this soup last in the fridge?
    • A: Store in an airtight container for up to 4 days in the refrigerator. Reheat gently to maintain the best texture. If frozen, it can be stored for up to 3 months—thaw in the refrigerator before reheating.
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Italian Sausage Butternut Squash Soup


  • Author: Christine

Description

This hearty soup combines tender butternut squash, spicy Italian sausage, and creamy textures, balanced by the freshness of tomatoes and beans. Blending part of the squash gives the soup a velvety base, while keeping some chunks adds texture. Perfect for cooler days, it’s both comforting and filling.


Ingredients

Scale
  • 1 tbsp unsalted butter, divided
  • 1 small yellow onion, finely chopped
  • 1 small red bell pepper, diced
  • 1 lb ground Italian sausage (use hot Italian sausage if you prefer)
  • Salt and freshly ground black pepper, to taste
  • 4 cloves garlic, minced
  • 2.5 lbs butternut squash, peeled, seeded, and chopped into 1-inch cubes
  • 6 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 can (15.5 oz) great northern beans, rinsed and drained
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • Heavy cream, for garnish (optional)
  • Chopped fresh parsley, for garnish

Instructions

1️⃣ Cook the sausage and aromatics: Melt 1/2 tablespoon butter in a Dutch oven or large stockpot over medium heat. Add the chopped onion and red bell pepper; cook for about 2 minutes until they begin to soften. Add the ground Italian sausage and cook for 10 minutes, breaking it into crumbles until browned and cooked through.

2️⃣ Add garlic: Stir in the minced garlic, season with salt and pepper, and cook for another 1 minute until fragrant. Using a slotted spoon, remove the sausage mixture from the pot and set it aside.

3️⃣ Cook the squash: Melt the remaining 1/2 tablespoon butter in the same pot over medium heat. Add the cubed butternut squash and cook for 2 minutes. Stir in the chicken broth and add the bay leaf. Increase the heat to high and bring to a boil. Reduce to a steady simmer, cover, and cook for 12-15 minutes, or until the squash is tender (start checking around the 10-minute mark).

4️⃣ Blend the soup: Remove the pot from the heat and discard the bay leaf. Scoop out a few handfuls of butternut squash chunks and set them aside. Using an immersion blender, blend the soup until smooth. Alternatively, blend the soup in a traditional blender in batches, then return it to the pot.

5️⃣ Combine the ingredients: Return the reserved butternut squash chunks to the pot. Add the great northern beans, fire-roasted diced tomatoes, and the previously prepared sausage mixture. Set the pot over medium heat and cook for 3-4 minutes, until everything is heated through.

6️⃣ Adjust seasoning and serve: Taste the soup and adjust with salt and pepper as needed. Serve hot, drizzled with heavy cream and garnished with chopped parsley, if desired.

Notes

  • Blending Tip: If you prefer a chunkier texture, blend only a portion of the soup to leave more squash chunks intact.
  • Adjust the Heat: For a milder soup, use sweet Italian sausage instead of hot, or omit the red bell pepper.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if the soup thickens.

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