Butternut Squash and Italian Sausage Soup
Warm, hearty, and packed with bold flavors, this Butternut Squash and Italian Sausage Soup is the perfect comfort food for chilly days. Featuring naturally sweet butternut squash blended into a velvety base, this recipe is elevated with savory Italian sausage, aromatic thyme, and a touch of heavy cream for luxurious richness. Balanced with sautéed onions, carrots, and a hint of optional red pepper flakes, every spoonful offers a delightful medley of sweet, savory, and mildly spicy notes. Garnished with fresh parsley and grated Parmesan, this easy-to-make soup is as elegant as it is satisfying. Ready in under an hour, it’s ideal for weeknight dinners or as the star of your cozy weekend meal. Pair it with crusty bread for a truly soul-warming experience. Keywords: butternut squash soup, Italian sausage soup, creamy soup recipe, comfort food, fall recipes, winter soups.
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Recipe Information
Ingredients
- 4 cups (peeled, seeded, and cubed) butternut squash
- 1 pound Italian sausage (mild or spicy)
- 1 medium (diced) onion
- 2 medium (peeled and diced) carrots
- 3 cloves (minced) garlic
- 6 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon (chopped) fresh thyme
- 0.5 teaspoons (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 0.25 teaspoons (optional, for a bit of heat) red pepper flakes
- 2 tablespoons (fresh, chopped, for garnish) parsley
- 0.25 cup (grated, for garnish) parmesan cheese
Instructions
Heat 1 tablespoon of olive oil in a large soup pot over medium heat.
Remove the casings from the Italian sausage (if applicable). Crumble the sausage into the pot and cook until browned, about 5-7 minutes, breaking it up with a wooden spoon as it cooks. Transfer the cooked sausage to a plate lined with paper towels and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Add the diced onion and carrots and sauté for about 5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the cubed butternut squash, chicken broth, fresh thyme, salt, black pepper, and red pepper flakes (if using). Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the butternut squash is tender.
Using an immersion blender, carefully puree the soup in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender to puree, then return it to the pot.
Stir in the cooked sausage and heavy cream. Let the soup simmer gently for 5 minutes to combine the flavors. Taste and adjust the seasoning with more salt or pepper if needed.
Serve the soup hot, garnished with fresh parsley and grated parmesan cheese. Enjoy with crusty bread on the side if desired.
Nutrition Facts
Calories |
2840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.8 g | 273% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 7977 mg | 347% | |
| Total Carbohydrate | 129.7 g | 47% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 32.9 g | ||
| Protein | 103.4 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 891 mg | 69% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 5396 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
