The Best Creamy Butternut Squash and Sausage Soup Recipe

Butternut squash and sausage soup reimagines ordinary ingredients into a luxurious comfort classic that warms you from the inside out.

Cold evenings demand hearty meals with rich, velvety textures and bold flavors.

This delightful combination brings together sweet, earthy squash and savory sausage in a harmonious blend that dances across your palate.

Seasonal produce meets robust protein, creating a balanced dish that satisfies deep hunger and nutritional needs.

creamy without feeling heavy, the soup offers a nourishing experience that elevates simple ingredients into something extraordinary.

Each spoonful tells a story of culinary creativity and thoughtful ingredient pairing.

Robust and inviting, this recipe promises a delicious journey through texture and taste.

Key Elements of Creamy Butternut Squash and Sausage Soup

• Savor Hearty Comfort: This soup delivers a warm, satisfying meal packed with rich flavors of Italian sausage and sweet butternut squash, perfect for chilly evenings when you crave something deeply comforting.
• Quick and Easy Cooking: The entire recipe comes together in under 30 minutes, making it an ideal weeknight dinner solution for busy home cooks who want a delicious meal without spending hours in the kitchen.
• Texture Play Delight: Every spoonful offers a beautiful contrast between creamy soup base, tender orzo, soft squash chunks, and crispy sausage bits, creating an exciting mouthfeel that keeps each bite interesting.
• Nutritious One-Pot Wonder: Loaded with protein from sausage, vitamins from squash and spinach, this soup provides a balanced meal that feels indulgent while still being relatively healthy and nutritionally complete.

Ingredients That Make This Squash Soup Shine

• Spicy Italian Sausage: Provides rich, bold flavor and hearty protein base for the soup, choose high-quality sausage with good spice level.
• Chicken Stock: Creates the liquid foundation of the soup, adds depth and savory notes to the overall dish.

• Butternut Squash: Offers creamy texture and sweet autumn flavor, select firm and heavy squash with smooth skin.
• Garlic: Adds aromatic depth and robust flavor, fresh garlic provides the best taste.
• Fresh Spinach: Introduces vibrant green color and nutritional boost, tender leaves blend seamlessly into the soup.
• Fresh Thyme Leaves: Brings delicate herbal undertones, enhances overall soup complexity.
• Red Pepper Flakes: Provides optional heat and subtle spiciness, adjust according to personal preference.

• Orzo: Small pasta that adds texture and substance to the soup, cooks quickly and absorbs flavors well.
• Heavy Cream: Creates luxurious, smooth consistency and rich mouthfeel.
• Parmesan Cheese: Offers sharp, salty finish and tangy garnish, can be shaved, shredded, or grated.
• Italian Seasoning or Herbs from Provence: Provides complex herb blend for enhanced flavor profile.

Soup-Making Instructions for Butternut and Sausage

Step 1: Prepare Savory Sausage Base

• Italian seasoning
• Fresh thyme leaves
• Red pepper flakes

Stir occasionally to ensure even cooking and prevent sticking.

Step 2: Toast Orzo and Garlic

When sausage is partially cooked, introduce orzo and minced garlic to the pan. Toast for 2 minutes, stirring constantly until orzo turns light golden and fragrant.

Step 3: Create Soup Foundation

Pour in chicken stock and add cubed butternut squash. Stir ingredients thoroughly. Cover and bring to a boil, then reduce heat. Simmer for 8-10 minutes until orzo and squash become tender.

Step 4: Incorporate Fresh Greens

Gently fold spinach leaves into the soup. Cover and let wilt over low heat for 3-4 minutes. Stir periodically to distribute greens evenly.

Step 5: Finish with Creamy Texture

Remove pan from heat. Mix in heavy cream. Season with salt and pepper to personal preference. If soup seems too thick, thin with additional chicken stock or water.

Step 6: Plate and Garnish

• Grated Parmesan cheese
• Extra thyme leaves

Serve immediately while piping hot.

Cooking Tips for Creamy, Cozy Texture

• Select Quality Sausage: Choose fresh Italian sausage with robust flavor for the best taste profile in your soup.
• Precise Squash Cutting: Dice butternut squash into uniform, small cubes to ensure even and quick cooking throughout the dish.
• Control Liquid Consistency: Adjust chicken stock gradually to achieve your desired soup thickness, preventing it from becoming too watery or overly dense.
• Enhance Herb Freshness: Use freshly chopped thyme and newly purchased herbs to maximize aromatic intensity and overall soup complexity.
• Master Sausage Browning: Cook sausage slowly and steadily, breaking it into small pieces to develop deep, caramelized flavors before adding other ingredients.

Storing and Reheating Soup Without Losing Flavor

• Refrigerate: Transfer cooled soup to an airtight container and store in the refrigerator for up to 3-4 days. Seal tightly to prevent absorption of other food odors.
• Freeze: Pour soup into freezer-safe containers, leaving some space for expansion. Freeze for maximum 2 months. Pro tip: Separate cream-based portion before freezing to maintain better texture.
• Reheat: Warm gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of chicken stock or water to restore original consistency if soup has thickened. Avoid boiling to prevent cream from separating and orzo from becoming mushy.

What to Eat With a Bowl of This Soup

• Pair with Crisp White Wine: A chilled Pinot Grigio or Sauvignon Blanc cuts through the soup's richness, complementing the creamy butternut squash and spicy sausage with its bright, acidic notes.
• Match with Rustic Bread: Grab a crusty sourdough or hearty ciabatta to soak up the soup's delicious broth, providing a satisfying textural contrast and extra comfort to the meal.
• Serve with Herbal Side Salad: Toss together a light mixed green salad with fresh herbs like parsley and a lemon vinaigrette, which will balance the soup's creamy texture and add a refreshing counterpoint to the rich, warm flavors.
• Complete with Crisp Apple Cider: A slightly dry hard apple cider offers a tangy, slightly sweet complement that enhances the squash's natural sweetness and cuts through the sausage's spiciness.

Cozy Twists on the Classic Soup Blend

• Rustic Mediterranean Blend: Replace Italian sausage with chorizo and add roasted red peppers for a Spanish-inspired version. Swap thyme for oregano and sprinkle crumbled feta cheese on top for extra Mediterranean flair.
• Hearty Vegetarian Option: Substitute sausage with plant-based sausage crumbles or roasted chickpeas. Use vegetable stock instead of chicken stock and add mushrooms for a rich, meaty texture without meat.
• Autumn Harvest Edition: Incorporate diced apples and swap orzo for wild rice. Include a sprinkle of cinnamon and nutmeg to enhance the seasonal warmth. Top with toasted pumpkin seeds for extra crunch and nutty flavor.
• Creamy Coconut Fusion: Replace heavy cream with coconut milk for a dairy-free alternative. Add a tablespoon of red curry paste to introduce subtle Thai-inspired complexity. Garnish with fresh cilantro and a squeeze of lime for brightness.

Creamy Butternut Squash and Sausage Soup Recipe

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4.5 from 21 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Hearty butternut squash and sausage soup delivers comfort in a bowl with rich Italian sausage melding perfectly alongside silky squash. Spices and herbs create a warming embrace that promises delicious satisfaction with each spoonful you’ll savor.

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Ingredients

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Proteins:

• 15 ounces (425 grams) spicy Italian sausage, crumbled
• 5 cups (1.2 liters) chicken stock

Vegetables and Main Components:

• 10 ounces (283 grams) butternut squash, peeled and cubed
• 5 ounces (142 grams) fresh spinach
• 4 cloves garlic, minced
• 1 cup (240 milliliters) orzo, uncooked

Herbs, Seasonings, and Finishing Elements:

• 1 tablespoon fresh thyme leaves
• 1 teaspoon Italian seasoning or Herbs from Provence
• Red pepper flakes, to taste
• ½ cup (120 milliliters) heavy cream
• ⅓ cup (40 grams) Parmesan cheese, shaved, shredded, or grated (for garnish)

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Instructions

1. Sear the Italian sausage in a large saucepan over medium heat, incorporating Italian seasoning, fresh thyme, and a pinch of red pepper flakes. Break down the meat while cooking, ensuring uniform browning and releasing rich flavors.
2. Introduce uncooked orzo and minced garlic to the partially cooked sausage. Gently toast the orzo for approximately 2 minutes, developing a delicate golden hue and enhancing its nutty essence.
3. Cascade chicken stock over the sausage and orzo mixture, then fold in cubed butternut squash. Blend ingredients thoroughly, cover, and escalate to a rolling boil. Immediately reduce heat, allowing the liquid to simmer gently until orzo and squash reach a tender consistency.
4. Delicately layer fresh spinach leaves across the simmering soup. Cover and let the greens wilt naturally over low heat, occasionally stirring to promote even wilting and integrate flavors.
5. Remove the pot from heat source. Incorporate heavy cream, adjusting seasoning with salt and pepper. If the soup appears too dense, introduce additional chicken stock to achieve desired consistency. For heat enthusiasts, sprinkle extra red pepper flakes.
6. Ladle the steaming soup into serving bowls. Crown each portion with a generous dusting of grated Parmesan cheese and a scattering of fresh thyme leaves, elevating the dish’s visual and aromatic appeal.

Notes

• Swap heavy cream for coconut milk to create a dairy-free version that’s equally rich and creamy.
• Customize heat levels by adjusting red pepper flakes, making this soup perfect for spice-loving families.
• Leftover soup stores beautifully in airtight containers for up to 4 days, developing deeper flavors overnight in the refrigerator.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Snacks
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 320
• Sugar: 4 g
• Sodium: 820 mg
• Fat: 20 g
• Saturated Fat: 9 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 3 g
• Protein: 13 g
• Cholesterol: 60 mg