Description
Warm your soul with our Roasted Butternut and Sausage Soup, a delightful blend of sweet roasted butternut squash and savory sausage. This creamy, nutrient-packed dish is perfect for cozy evenings or entertaining friends and family. With tender vegetables, hearty pasta, and a touch of baby spinach, it’s not just comfort food; it’s an experience. Whether enjoyed as a main course or starter, this soup is sure to impress with its rich flavors and inviting aroma.
Ingredients
Scale
- 2 pounds butternut squash
- 2 tablespoons extra virgin olive oil
- 1 pound Italian sweet sausage (or turkey sausage)
- 2 cups leek
- 1 cup carrots
- ½ cup celery
- 6 cups heated chicken stock
- 3 cups baby spinach
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
Instructions
- Preheat the oven to 450°F.
- Toss butternut squash with olive oil and pepper on a sheet tray; roast for 20 minutes until tender.
- Cook pasta according to package directions; drain and set aside.
- In a medium pot, brown sausage over medium-high heat until cooked through.
- Add butter, leeks, carrots, and celery; sauté until softened.
- Stir in garlic, thyme, sage, and red pepper flakes; cook until fragrant.
- Pour in hot chicken stock; simmer until vegetables are tender.
- Add spinach, roasted squash, Parmesan cheese, and heavy cream; heat through.
- Serve over cooked pasta, garnished with additional Parmesan.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 7g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 60mg
Keywords: For a vegetarian version, use vegetable broth and substitute sausage with lentils or beans. Feel free to experiment with different pasta shapes for texture variations.