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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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