An unbelievably rich and creamy butternut squash soup with mild Italian sausage — perfect for cool fall afternoons or chilly winter evenings. Savory with a hint of sweetness from roasted vegetables, this hearty soup makes a satisfying lunch or dinner for the whole family.
Why You’ll Like This Recipe
This roasted-squash soup is velvety and comforting. Roasting the squash and garlic brings out a caramelized sweetness that deepens the flavor compared with boiling. Adding mild Italian sausage gives the soup a savory, filling quality without overpowering the squash. Kids tend to love creamy soups, and this recipe pairs beautifully with crusty sourdough or Italian bread for dipping.
Ingredient Notes and Substitutions
- Mild Italian sausage: Use mild rather than sweet to add a gentle savory heat. If preferred, substitute ground pork seasoned with Italian seasoning.
- Butternut squash: Fresh roasted butternut yields the best texture and sweetness. In a pinch, canned pumpkin puree can work but flavor and consistency will differ.
- Chicken broth: Homemade or low-sodium store-bought both work. Adjust salt at the end if using a salty broth.
- Herbs: Fresh thyme is recommended; rosemary or sage can be used as alternatives.
- Roasted garlic: Roasting mellows garlic and adds depth. You can sauté garlic with the shallots if you prefer, but roasted garlic gives a rounder flavor.
- White beans: Cannellini beans are ideal; other white beans like great northern will substitute fine.
- Parmesan & heavy cream: Parmesan adds umami and salt—add gradually. Heavy cream enriches and slightly thickens the soup; coconut milk is an option for dairy-free diets.
See the recipe card below for full ingredient amounts and nutrition details.
How to Make Butternut Squash Soup with Sausage
Follow these clear, numbered steps for a smooth, flavorful soup.
Step 1: Preheat the oven to 425 °F. Peel the squash where it narrows, cut in half, remove the seeds and chop into 1-inch cubes.
Step 2: Toss the squash with 2 tablespoons olive oil and 1 teaspoon kosher salt on a baking sheet. Slice the top off a head of garlic, drizzle with 1 tablespoon olive oil, wrap in foil and place on the sheet. Roast for about 30 minutes until tender and caramelized.
Step 3: Heat a large Dutch oven over medium-high. Add 1.5 lbs mild Italian sausage and let it sear untouched for 3 minutes to develop flavor. Break it up and brown completely, then drain and set aside.
Step 4: Transfer roasted squash to a blender. Squeeze the roasted garlic cloves from their skins into the blender, add 2 cups of chicken broth and blend until smooth.
Step 5: Lower the heat to medium and sauté 2 shallots in the Dutch oven until soft, about 5 minutes.
Step 6: Stir in 3 tablespoons tomato paste and cook 3–4 minutes to caramelize and deepen its flavor.
Step 7: Add the blended squash to the pot, sauté 2–3 minutes with the tomato paste, then add the remaining chicken broth (total 8 cups), tie or add 4 sprigs of thyme, and bring to a boil.
Step 8: Reduce heat to a simmer. Add a 14-oz can of cannellini beans and return the browned sausage to the pot. Simmer 20 minutes to meld flavors and thicken slightly.
Step 9: Remove from heat and stir in 1/2 cup grated Parmesan and 1/3 cup heavy cream. Add 3 cups baby spinach, stir to combine, and cover for 5 minutes so the spinach wilts.
Step 10: Finish with extra grated Parmesan and a drizzle of olive oil. Serve hot with crusty Italian bread. This soup also pairs well with a grilled cheese sandwich or homemade croutons.
Pro-Tips
- Peel the squash, cut it in half, scoop out seeds, then chop into 1-inch cubes for even roasting.
- Sear sausage undisturbed for 3 minutes to build a fond — it adds savory depth to the soup.
- Caramelize tomato paste with the shallots to enhance the tomato flavor and add richness.
- Simmer 20–30 minutes to allow flavors to meld and the soup to thicken naturally.
- Taste during simmering and adjust salt as needed, especially if your broth is salty.
- Finish with extra olive oil and Parmesan for brightness and richness.
Recipe FAQs
Simmer longer — an extra 10–15 minutes will reduce and thicken the soup. The cream and Parmesan also help add body when stirred in at the end.
An immersion blender is handy if you want to blend the soup directly in the pot. For roasted vegetables, a regular blender makes a smoother puree — add some broth first and blend in batches.
Sweet potato or pumpkin can substitute in a pinch. Roasted butternut gives the creamiest, sweetest result; pumpkin will give a different, more earthy flavor.
Yes — it freezes well for up to six months. Note that beans may soften and lose shape after freezing, but the flavor remains excellent.
Creamy Butternut Squash Soup with Sausage
Vincent DelGiudice
Equipment
-
1 Large Dutch Oven
-
1 large baking sheet
-
1 blender (or immersion blender)
Ingredients
- 1.5 lbs mild Italian sausage
- 3.5 lbs butternut squash, cubed
- 1 head garlic
- 2 shallots
- 3 tbsp tomato paste
- 8 cups chicken broth
- 4 sprigs thyme
- 2 tsp kosher salt (adjust to taste)
- 1 (14 oz) can cannellini beans, drained and rinsed
- 3 tbsp olive oil (divided)
- 1/3 cup heavy cream (or coconut milk)
- 1/2 cup grated Parmesan
- 3 cups baby spinach
Instructions
- Preheat oven to 425 °F. Place cubed squash on a baking sheet, toss with 2 tbsp olive oil and 1 tsp salt. Trim the top of the garlic, drizzle with 1 tbsp olive oil, wrap in foil and roast with squash for 30 minutes.
- In a large Dutch oven over medium-high heat, add the Italian sausage and sear undisturbed for 3 minutes. Break up and brown thoroughly. Drain and set aside.
- Transfer roasted squash to a blender, squeeze in the roasted garlic, add 2 cups chicken broth and blend until smooth.
- Reduce heat to medium. Sauté shallots until soft, about 5 minutes. Add tomato paste and cook 3–4 minutes to caramelize.
- Add the blended squash to the pot, sauté 2–3 minutes, then add remaining chicken broth and thyme. Bring to a boil, then reduce to a simmer.
- Add cannellini beans and the cooked sausage. Simmer 20 minutes to let flavors meld and the soup thicken slightly.
- Remove from heat and stir in Parmesan and heavy cream. Add spinach, stir to combine, and cover for 5 minutes so the spinach wilts.
- Serve hot with extra Parmesan, a drizzle of olive oil, and crusty bread.
Notes
- Prep squash by peeling, halving, scooping seeds, then cutting into uniform cubes for even roasting.
- Sear sausage to develop fond for extra savory depth.
- Caramelize tomato paste with shallots to intensify flavor.
- Simmer 20–30 minutes to thicken naturally; extend simmering if needed.
- Adjust salt to taste during simmering, especially if using store-bought broth.
Nutrition
Carbohydrates: 26 g
Protein: 18 g
Fat: 38 g