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–+ servings
Roasted Butternut and Sausage Soup

Creamy Roasted Butternut and Sausage Soup for Cozy Nights

Roasted Butternut and Sausage Soup is the ultimate winter warm-up, combining creamy squash, savory sausage, and comforting pasta.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 medium Butternut Squash substitute with pumpkin for similar flavor
  • 2 tablespoons Olive Oil any vegetable oil can be used
  • 1 teaspoon Black Pepper adjust to taste
  • 1 cup Pasta (Ditalini) can swap with small pasta shapes
  • 1 pound Italian Sweet Sausage can replace with turkey or chicken sausage
  • 2 tablespoons Butter omit for dairy-free version
  • 2 medium Leeks substitute with shallots or yellow onions
  • 2 medium Carrots or other root vegetables like parsnips
  • 2 stalks Celery can be omitted
  • 3 cloves Garlic adjust quantity to taste
  • 1 teaspoon Thyme dried herbs can be used
  • 1 teaspoon Sage dried herbs can be used
  • 1/2 teaspoon Red Pepper Flakes omit for milder soup
  • 4 cups Chicken Stock vegetable stock is a good substitute
  • 2 cups Baby Spinach kale or swiss chard can be used
  • 1/2 cup Parmesan Cheese nutritional yeast for vegan option
  • 1 cup Heavy Cream replace with half-and-half or dairy-free cream
Serving Suggestions
  • 1 loaf Crusty Bread to scoop up the soup
  • 1 large Side Salad complements the soup beautifully

Equipment

  • Oven
  • baking tray
  • mixing bowl
  • large pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (230°C) and prepare a baking tray.
  2. Toss cubed butternut squash with olive oil and black pepper; roast for about 20 minutes.
  3. Cook ditalini pasta in salted boiling water according to package directions, about 8-10 minutes.
  4. Brown Italian sweet sausage in a large pot over medium-high heat for 5-7 minutes.
  5. Sauté leeks, carrots, and celery in melted butter for 3-4 minutes until softened.
  6. Add garlic, thyme, sage, and red pepper flakes; cook for 2 minutes.
  7. Pour in chicken stock and let it simmer for about 15 minutes.
  8. Fold in roasted butternut squash, spinach, Parmesan cheese, and heavy cream; heat through.
  9. Skim excess fat; ladle soup over cooked pasta in bowls. Top with additional Parmesan.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 5000IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Cook pasta separately to prevent it from soaking up the broth. Store leftovers in an airtight container for up to 3 days.

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