Description
This Butternut Squash and Sausage Soup is hearty, comforting, and full of fall flavor. The sweetness of the squash pairs perfectly with the savory sausage, and everything comes together in a warm, creamy bowl that’s perfect for chilly days. It’s easy to make and great for meal prep!
Ingredients
-
1 tablespoon olive oil
-
1 pound Italian sausage (mild or spicy), casings removed
-
1 medium onion, diced
-
2 cloves garlic, minced
-
1 (2-3 lb) butternut squash, peeled, seeded, and cubed
-
4 cups chicken broth
-
1/2 teaspoon dried thyme
-
1/4 teaspoon ground nutmeg
-
Salt and pepper, to taste
-
1/2 cup heavy cream (optional, for a creamier soup)
-
Fresh parsley, chopped (for garnish)
Instructions
-
Heat the olive oil in a large pot over medium heat.
-
Add the sausage and cook until browned, breaking it into crumbles as it cooks. Remove sausage with a slotted spoon and set aside.
-
In the same pot, add the onion and cook for 3–4 minutes, until softened. Add garlic and cook for another 30 seconds.
-
Add the cubed butternut squash, chicken broth, thyme, nutmeg, salt, and pepper. Bring to a boil.
-
Reduce heat, cover, and simmer for 15–20 minutes or until the squash is tender.
-
Use an immersion blender to blend the soup until smooth (or carefully transfer to a blender in batches).
-
Stir in the cooked sausage and heavy cream, if using. Heat through for 5 more minutes.
-
Taste and adjust seasoning as needed.
-
Serve hot, garnished with chopped parsley.
Notes
-
For a dairy-free version, leave out the cream or use coconut milk.
-
You can use pre-cut squash to save time.
-
For extra veggies, stir in spinach or kale at the end.