Roasted Butternut and Sausage Soup

Roasted Butternut and Sausage Soup is the perfect dish for cozy evenings or gatherings with friends and family. This hearty soup highlights the sweet flavor of roasted butternut squash combined with savory sausage, aromatic vegetables, and baby spinach, all enveloped in a creamy broth. It’s an ideal choice for any occasion, whether you’re looking for comfort food on a chilly day or a flavorful starter for a festive meal.

Why You’ll Love This Recipe

• Rich Flavor: The combination of roasted butternut squash and Italian sausage creates a delightful balance of sweetness and savory goodness.
• Easy to Prepare: With simple steps and readily available ingredients, this soup comes together quickly, making it perfect for weeknight dinners.
• Versatile Dish: Enjoy it as a main course or a side dish. It pairs well with crusty bread or a refreshing salad.
• Nutrient-Packed: Loaded with vegetables and lean protein, this soup is both filling and nutritious.
• Great for Meal Prep: Make a large batch to enjoy throughout the week; it freezes beautifully for future meals.

Tools and Preparation

Before diving into this delicious recipe, gather your tools to ensure a smooth cooking process.

Essential Tools and Equipment

• Large saucepan
• Medium soup pot
• Sheet tray
• Wooden spoon
• Ladle

Importance of Each Tool

• Large saucepan: Ideal for boiling pasta efficiently without overcrowding.
• Medium soup pot: Perfect size for simmering your soup, allowing flavors to meld beautifully.
• Sheet tray: Facilitates even roasting of butternut squash, enhancing its natural sweetness.
• Wooden spoon: Great for breaking up sausage and stirring ingredients without scratching your cookware.

Ingredients

To create the delicious Roasted Butternut and Sausage Soup, you’ll need the following ingredients:

For the Soup Base

• 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
• 2 cups dry pasta (we used Ditalini)
• Kitchen pan spray

For the Flavorful Broth

• 1 pound Italian sweet sausage, removed from their 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 if you can’t find sage)
• 6 cups (1 ½ quarts) heated chicken stock, homemade if possible

Final Touches

• 3 cups baby spinach, coarsely chopped
• ½ cup freshly grated Parmesan cheese, plus more for serving
• 1 cup heavy cream
• Kosher salt, as needed (add only after tasting the final soup)

How to Make Roasted Butternut and Sausage Soup

Step 1: Preheat the Oven

Preheat the oven to 450 degrees F. Line a sheet tray with foil to make cleanup easier.

Step 2: Roast the Butternut Squash

1. Peel and clean the squash, then cut it into one-inch pieces.
2. Spread the squash on the sheet tray along with olive oil and black pepper.
3. Roast for ten minutes, flip, then roast for another ten minutes until tender. Remove from oven and set aside.

Step 3: Prepare the Pasta

Bring a large saucepan of salted water to a boil. Once boiling:
1. Add the pasta and cook according to package directions.
2. Drain pasta in a colander and rinse with cold water. Set aside.

Step 4: Brown the Sausage

Spray the bottom of a medium soup pot with kitchen pan spray. Heat over medium-high heat:
1. Add sausage meat; break it up while browning for about five minutes until cooked through.

Step 5: Sauté Vegetables

Once browned:
1. Move sausage to edges of the pot; add butter to melt.
2. Add leeks, carrots, and celery; cook for three minutes until softened.

Step 6: Add Aromatics

Stir in garlic, thyme, sage, and red pepper flakes:
1. Cook for two additional minutes until fragrant.

Step 7: Simmer

Pour in hot chicken stock:
1. Bring mixture to a simmer; cook until vegetables are tender—about 15 minutes.

Step 8: Combine Ingredients

Add spinach, roasted squash, Parmesan cheese, and heavy cream:
1. Heat until everything is warmed through.

Step 9: Final Touches

Use a ladle to skim off any fat floating on top:
1. Taste soup; add kosher salt only if needed.

Step 10: Serve

Place cooked pasta into serving bowls:
1. Pour hot soup over pasta.
2. Top with additional grated Parmesan cheese before serving.

Enjoy your homemade Roasted Butternut and Sausage Soup!

How to Serve Roasted Butternut and Sausage Soup

Roasted Butternut and Sausage Soup is delicious on its own, but it can be enhanced with a few thoughtful serving suggestions. Here are some ideas to elevate your dining experience.

Add Fresh Herbs

• Chopped Parsley: Sprinkle fresh parsley on top for a burst of color and flavor.
• Basil or Sage Leaves: Add whole leaves for an aromatic touch that complements the soup.

Pair with Crusty Bread

• Sourdough Bread: Serve slices of sourdough bread for dipping; its tanginess pairs well with the soup’s creaminess.
• Garlic Bread: Enjoy warm garlic bread for a comforting side that adds flavor.

Include a Green Salad

• Mixed Greens Salad: A simple salad of mixed greens with vinaigrette provides a refreshing contrast.
• Caesar Salad: The crunch of romaine lettuce and croutons balances the creamy texture of the soup.

Top with Cheese

• Extra Parmesan: Grate fresh Parmesan cheese over each bowl just before serving for added richness.
• Feta Cheese: Crumbled feta offers a tangy alternative that enhances the overall flavor profile.

How to Perfect Roasted Butternut and Sausage Soup

Achieving the perfect Roasted Butternut and Sausage Soup is all about technique and attention to detail. Follow these tips to enhance your soup-making skills.

• Use Fresh Ingredients: Fresh vegetables and herbs make a significant difference in flavor.
• Adjust Seasoning Gradually: Taste as you cook; add salt gradually to avoid over-seasoning.
• Experiment with Pasta Shapes: Try different pasta shapes like shells or elbows for texture variation.
• Ensure Proper Squash Caramelization: Roast the butternut squash until it’s caramelized for added sweetness and depth.
• Control Cooking Time: Don’t rush the simmering stage; let flavors meld together for at least 15 minutes.
• Blend if Desired: For a smoother texture, blend part of the soup before adding cream; this gives a luxurious mouthfeel.

Best Side Dishes for Roasted Butternut and Sausage Soup

To round out your meal, consider these delightful side dishes that pair perfectly with Roasted Butternut and Sausage Soup.

1. Cheesy Garlic Biscuits: Fluffy biscuits loaded with cheese and garlic make an irresistible accompaniment.
2. Roasted Brussels Sprouts: Crispy Brussels sprouts seasoned with olive oil complement the flavors of the soup.
3. Stuffed Bell Peppers: Colorful bell peppers stuffed with quinoa or rice offer a hearty side dish option.
4. Crispy Potato Wedges: Seasoned potato wedges provide a crunchy contrast to the creamy soup.
5. Grilled Vegetable Platter: A colorful array of grilled veggies adds freshness and depth to your meal.
6. Caprese Skewers: These skewers combine mozzarella, tomatoes, and basil for a refreshing bite-sized treat.
7. Couscous Salad: Light couscous tossed with herbs and lemon makes for an easy, flavorful side dish.
8. Cornbread Muffins: Sweet cornbread muffins are perfect for soaking up every bit of that delicious broth.

Common Mistakes to Avoid

Making the perfect Roasted Butternut and Sausage Soup is easier when you avoid common pitfalls.

• Skipping the roasting: Not roasting the butternut squash can lead to a bland flavor. Always roast it to enhance its sweetness and depth.
• Overcooking the pasta: Overcooked pasta can become mushy in the soup. Cook it just until al dente, then drain and rinse to stop further cooking.
• Neglecting seasoning: Forgetting to taste for seasoning can result in a lackluster soup. Always taste before serving and adjust as necessary.
• Using cold stock: Adding cold stock can cool down your soup and prolong cooking time. Ensure the chicken stock is heated before adding it to the pot.
• Not skimming fat: Leaving excess fat on top can make the soup greasy. Skim off any fat after heating the soup for a cleaner finish.

Storage & Reheating Instructions

Refrigerator Storage

• Store in airtight containers for up to 3-4 days.
• Allow the soup to cool completely before sealing to avoid condensation.

Freezing Roasted Butternut and Sausage Soup

• Freeze in freezer-safe containers or bags for up to 3 months.
• Leave space at the top of containers for expansion as it freezes.

Reheating Roasted Butternut and Sausage Soup

• Oven: Preheat oven to 350°F; transfer soup to an oven-safe dish, cover, and heat until warmed through (about 20-25 minutes).
• Microwave: Place in a microwave-safe bowl, cover loosely, and heat in intervals of 1-2 minutes, stirring in between.
• Stovetop: Pour into a saucepan over medium heat; stir occasionally until heated thoroughly.

Frequently Asked Questions

Here are some common questions about Roasted Butternut and Sausage Soup.

Can I use a different type of sausage?

Yes! Feel free to substitute with turkey sausage or any other variety that you prefer for different flavor profiles.

How can I make this soup vegetarian?

To make a vegetarian version, omit the sausage and use vegetable broth instead of chicken stock, adding more beans or lentils for protein.

What can I serve with Roasted Butternut and Sausage Soup?

This soup pairs well with crusty bread or a fresh green salad for a complete meal.

Can I make this soup ahead of time?

Absolutely! This soup tastes even better after sitting, making it perfect for meal prep or entertaining.

Final Thoughts

Roasted Butternut and Sausage Soup is not only delicious but also versatile. You can customize it by adding different vegetables or adjusting spices according to your taste. Give this recipe a try; it’s sure to warm your heart!