If you're craving something cozy and comforting that fills the kitchen with toasty autumn vibes, this Roasted Butternut and Sausage Soup Recipe is exactly what you want. It’s perfect for chilly nights when you need a rich, flavorful meal that feels both hearty and fresh. You’ll love how the roasted squash sweetness balances perfectly with spicy, savory sausage in this easy-to-follow soup that’s as beautiful as it is delicious.
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Why You’ll Love This Roasted Butternut and Sausage Soup Recipe
I’ve made this soup more times than I can count, and each time it reminds me why it’s a go-to for welcoming cooler days. The aroma alone makes your whole home feel like a comforting hug.
- Texture you want: creamy roasted butternut paired with juicy, browned sausage bits
- Flavor that pops: savory herbs with a subtle heat from red pepper flakes
- Everyday ingredients: pantry staples combined with fresh produce make this soul-warming
- Works for any night: quick roast and stove-top cooking create a weeknight winner
Ingredient Spotlight
The magic of this Roasted Butternut and Sausage Soup Recipe is in the harmony between roasted squash and spicy sausage. Using quality ingredients and knowing simple swaps will ensure every spoonful sings.
- Butternut squash: look for firm, heavy-for-size squash for the sweetest roast
- Italian sweet sausage: removes the need for extra seasoning; mild spiced and juicy
- Fresh herbs and aromatics: thyme and sage bring warmth and depth to the broth
Seasonality & Sourcing
You’ll find the best butternut squash fresh in peak fall and early winter, which is when I love whipping up this Roasted Butternut and Sausage Soup Recipe most. To save a few bucks, buy a whole squash and roast it yourself instead of the pre-cut stuff—plus, it tastes fresher! Sausage quality makes all the difference here, so visit your local butcher or opt for a trusted brand to keep that savory punch vibrant. If fresh spinach is scarce, baby kale can step in nicely.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by heating your oven to 450°F with a foil-lined sheet pan ready. Peel and cube the butternut squash into one-inch pieces—this size helps it roast evenly and caramelize beautifully. Toss the squash with olive oil and a sprinkle of black pepper right on the tray. Pop it in the oven for 10 minutes, then flip and roast 10 more minutes. You'll notice its edges turning a gorgeous golden brown—that's your cue it's perfectly roasted. Avoid chopping too big or too small; too large and it stays hard, too small and it can burn.
Step 2 — Cook & Build Flavor
While the squash roasts, bring salted water to a boil and cook your pasta just until al dente, then drain and rinse it under cold water to stop cooking. In a medium soup pot sprayed lightly with oil, brown the sausage on medium-high heat, breaking it up with a wooden spoon until it’s nice and golden brown—about five minutes. Carefully push the sausage to the sides of the pot, melt the butter in the center, then toss in your leeks, carrots, and celery. Sauté three minutes until slightly softened. Stir in garlic, thyme, sage, and red pepper flakes and cook two more minutes to release their fragrance. Pour in the hot chicken stock and bring everything to a simmer. Let it bubble gently for about 15 minutes until vegetables are tender and the flavors meld. If it feels too thick, add a splash more stock; too thin, simmer a bit longer.
Step 3 — Finish & Rest
Once the vegetables soften, stir in the roasted squash, chopped spinach, Parmesan, and cream. Heat gently until just warmed through—don’t let it boil now, or the cream might split. Skim off any fat floating on top with a ladle—this step keeps your soup silky, not greasy. Now taste and add salt carefully; I like to do this last because the sausage and Parmesan already bring saltiness. You’ll see how the textures and flavors marry to create that signature cozy bowl from this Roasted Butternut and Sausage Soup Recipe.
Troubleshooting Roasted Butternut and Sausage Soup Recipe
If your soup feels a bit dry or too thick, simply add more warm chicken stock a splash at a time until you reach the creamy consistency you love. If the flavors seem dull, a pinch more fresh herbs or a squeeze of lemon can brighten it up. For a soggy texture, double-check your pasta cook time next time (rinse after draining to stop cooking), and serve it fresh rather than reheated with pasta already in. Also, skimming excess fat off the top will prevent a greasy finish.
Pro Tips
I always make sure to roast the squash just right for that natural sweetness—it’s worth babysitting the oven a bit when flipping so pieces don’t burn. Also, browning the sausage well adds a ton of flavor. Don't skip that savory foundation! When adding cream, keep the heat low to avoid curdling.
- Heat control: medium-high for browning sausage, low for finishing with cream
- Timing window: roast squash until golden but still firm, about 20 minutes total
- Make-ahead move: roast squash and cook sausage mix a day ahead for faster assembly
- Avoid this pitfall: don’t add salt before tasting post-cream to avoid over-seasoning
Variations & Substitutions
You can give this Roasted Butternut and Sausage Soup Recipe a fun twist by swapping sweet Italian sausage for spicy chorizo or turkey sausage for a leaner bite. For dairy-free, swap out cream for coconut milk, which adds its own lovely richness with a hint of sweetness. If you're gluten-free, consider using rice pasta or skip the pasta entirely and load the soup with extra veggies or beans for heartiness.
Great Debates
When it comes to fat for sautéing, I’m often asked whether to use butter or olive oil. I like starting with butter for that nutty, rich flavor, then adding olive oil to prevent burning because it has a higher smoke point. But if you want a lighter base, just olive oil works fine—each choice slightly shifts the character of the soup, so try both to see your favorite!
Make-Ahead, Storage & Freezing
This soup keeps beautifully in the fridge for 3 to 4 days in a sealed container. To retain texture, store cooked pasta separately and add it when reheating soup. For freezing, cool fully then freeze the soup base without pasta in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, stirring in fresh pasta when warmed through. This way, your Roasted Butternut and Sausage Soup Recipe stays fresh and comforting anytime you need it.
Yield & Conversions
This recipe serves about 6 generous bowls. If you want to double it for a crowd, simply multiply all ingredients by 2 and use a larger pot to keep everything cooking evenly. For smaller batches, halve the ingredients. For metric conversions, 2 pounds of butternut squash is about 900 grams, and 1 cup of heavy cream is roughly 240 milliliters.
Serving Ideas & Pairings
A warm hunk of crusty bread or garlic baguette makes a perfect companion to soak up every last drop of this soup. A light green salad with vinaigrette contrasts nicely with the creamy richness, and a sprinkle of toasted pumpkin seeds adds an unexpected crunch. And never underestimate a little extra Parmesan grated over the top—it’s my favorite final flourish for the Roasted Butternut and Sausage Soup Recipe.
FAQs
Absolutely! Replace the sausage with sautéed mushrooms or roasted chickpeas for savoriness and add extra herbs for depth. Use vegetable stock instead of chicken to keep it fully vegetarian.
Store the soup base and pasta separately in airtight containers in the fridge for up to 4 days. Combine and reheat gently on the stove with a splash of stock or cream to keep it creamy.
Yes! Frozen butternut squash can be used, but roasting fresh gives you a better caramelized flavor and texture. If using frozen, roast it directly and keep an eye to prevent sogginess.
For the freshest texture, I suggest adding pasta to each bowl just before serving. If pasta sits in the soup, it can soak up liquid and become mushy over time.
Notes, Tools & Special Equipment
Use a heavy baking sheet or rimmed sheet pan lined with foil for easy cleanup and even roasting. A medium soup pot around 4-6 quarts works well for stirring and simmering without spillover. For perfect browning and stirring, a sturdy wooden spoon is my go-to. Having a fine grater for fresh Parmesan adds a bright cheese flavor that pre-grated rarely matches. No special equipment needed, just solid basics you likely already have in your kitchen.
PrintPrintable Recipe 📖
Roasted Butternut and Sausage Soup Recipe
A comforting and hearty roasted butternut and sausage soup with tender vegetables, savory Italian sausage, and creamy Parmesan richness, perfect for a cozy meal.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Roasted Butternut Squash
- 2 pounds butternut squash, peeled, seeds removed and cut into one-inch pieces
- 2 tablespoons extra virgin olive oil
- ½ teaspoon freshly ground black pepper
Pasta
- 2 cups dry pasta (Ditalini recommended)
- Kitchen pan spray
Sausage and Vegetables
- 1 pound Italian sweet sausage, removed from casings
- 2 tablespoons butter
- 2 cups leek, white only, cleaned of sand and diced
- 1 cup carrots, diced
- ½ cup celery, diced (one large stalk)
- 1 tablespoon fresh garlic, minced
- 1 teaspoon dry thyme
- ¼ teaspoon red pepper flakes
- 1 teaspoon dry sage (or poultry seasoning)
Soup Base and Finishings
- 6 cups (1 ½ quarts) heated chicken stock, homemade if possible
- 3 cups baby spinach, coarsely chopped
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 1 cup heavy cream
- Kosher salt, as needed
Instructions
- Preheat and prepare squash: Preheat the oven to 450 degrees F and line a sheet tray with foil. Peel and clean the squash, cut into one-inch pieces, toss with olive oil and black pepper, then spread out on the sheet tray.
- Roast butternut squash: Roast the squash for 10 minutes, then flip the pieces and roast for another 10 minutes until tender and caramelized. Remove from oven and set aside.
- Cook pasta: Bring a large saucepan of salted water to a boil. Add pasta and cook according to package instructions. Drain, rinse with cold water, and set aside.
- Brown sausage: Spray bottom of a medium soup pot with kitchen pan spray and heat over medium-high. Add sausage meat, break up with a wooden spoon, and brown for about 5 minutes.
- Sauté vegetables: Push cooked sausage to the edges of the pot, add butter to the center and melt. Add diced leeks, carrots, and celery, and cook for 3 minutes until softened.
- Add aromatics and spices: Stir in minced garlic, dry thyme, sage, and red pepper flakes, cooking for 2 minutes until fragrant.
- Add stock and simmer: Pour in hot chicken stock and bring to a simmer. Cook until vegetables are tender, about 15 minutes.
- Finish soup: Add chopped spinach, roasted butternut squash, Parmesan cheese, and heavy cream. Heat through to serving temperature.
- Season and serve: Skim off any fat from the soup surface with a ladle. Taste and add kosher salt if needed. Place cooked pasta into serving bowls, ladle hot soup over the pasta, top with extra grated Parmesan, and serve immediately.
Notes
- Use Italian sweet sausage for a milder flavor or substitute with spicy sausage for heat.
- For a vegetarian version, omit sausage and use vegetable stock.
- Leeks must be cleaned thoroughly to remove sand.
- Roasting the butternut squash before adding to the soup enhances its natural sweetness and depth of flavor.
- Adjust red pepper flakes to your heat preference or omit for no spice.
- Adding the pasta separately keeps it from getting soggy in the soup.
- Kosher salt is added last to control seasoning accurately.
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