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Roasted Butternut and Sausage Soup Recipe

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4.6 from 6 reviews

A comforting and hearty roasted butternut and sausage soup with tender vegetables, savory Italian sausage, and creamy Parmesan richness, perfect for a cozy meal.

Ingredients

Roasted Butternut Squash

  • 2 pounds butternut squash, peeled, seeds removed and cut into one-inch pieces
  • 2 tablespoons extra virgin olive oil
  • 1/2 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
  • 1/2 cup celery, diced (one large stalk)
  • 1 tablespoon fresh garlic, minced
  • 1 teaspoon dry thyme
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon dry sage (or poultry seasoning)

Soup Base and Finishings

  • 6 cups (1 1/2 quarts) heated chicken stock, homemade if possible
  • 3 cups baby spinach, coarsely chopped
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1 cup heavy cream
  • Kosher salt, as needed

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add aromatics and spices: Stir in minced garlic, dry thyme, sage, and red pepper flakes, cooking for 2 minutes until fragrant.
  7. Add stock and simmer: Pour in hot chicken stock and bring to a simmer. Cook until vegetables are tender, about 15 minutes.
  8. Finish soup: Add chopped spinach, roasted butternut squash, Parmesan cheese, and heavy cream. Heat through to serving temperature.
  9. 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.

Find it online: https://lovelycooks.com/roasted-butternut-and-sausage-soup-recipe-2/