When the air turns crisp and you’re craving something warm and comforting, this Roasted Butternut and Sausage Soup Recipe is the exact bowl of cozy you need. The rich sweetness of roasted butternut squash blends perfectly with the savory notes of Italian sausage, all wrapped in a creamy, toasty broth that feels like a warm hug on a chilly day. I love making this soup when the weekend invites lingering in the kitchen, and I bet you’ll enjoy every dreamy spoonful, whether it’s a casual lunch or a relaxing dinner.
Jump to:
- Meet the Magic Behind This Dish
- Why You’ll Love This
- The Essentials: Ingredients That Do the Work
- Step-by-Step: Bringing Roasted Butternut and Sausage Soup Recipe to Life
- Pro Moves to Elevate It
- Switch It Up: Creative Variations
- Storage & Reheating Tips
- Serving Inspiration
- Frequently Asked Questions
- Notes & Handy Tools
- Full Recipe
Meet the Magic Behind This Dish
This Roasted Butternut and Sausage Soup Recipe was born from one of those chilly afternoons when I craved a soup that felt both hearty and indulgent without being fussy. Roasting the butternut squash first brings out a luscious, golden caramelization that defines this dish’s warm, earthy sweetness. Combine that with the savory, spiced sausage and the subtle creamy tang from Parmesan and cream, and you’ve got a bowl that sings with layers of comforting flavor.
Why You’ll Love This
This recipe hits all the right notes when you want something that’s both simple and stunningly flavorful. I’ve tested versions for busy weeknights and lazy weekends alike, and it never disappoints.
- Texture That Melts: The roasting locks in a velvety sweetness while the sausage adds a meaty bite.
- Flavor Layers You’ll Crave: Herbal notes of thyme and sage marry beautifully with the creamy Parmesan finish.
- Quick to Master: Roasting and simmering do the heavy lifting, so you can relax while the soup transforms.
- Perfect Anytime Meal: Hearty enough for dinner, cozy enough for lunch, and elegant for company.
The Essentials: Ingredients That Do the Work
Choosing the right ingredients makes all the difference for your Roasted Butternut and Sausage Soup Recipe. Freshness is key here—especially with the butternut squash and sausage—since their flavors anchor the whole dish.
- Butternut Squash: Look for firm, deep orange squash with no soft spots—it’ll roast up golden and sweet without sogginess.
- Italian Sweet Sausage: Use fresh, high-quality sausage for that savory pop. Removing the casings helps it brown evenly and melt into the soup.
Quick Note: Precise amounts and timing live in the recipe card at the end.
Step-by-Step: Bringing Roasted Butternut and Sausage Soup Recipe to Life
Step 1 — Gather, Chop, and Prep
Start by assembling your cutting board, a sharp chef’s knife, and a baking sheet lined with foil for easy clean-up. Peel that butternut squash carefully, then cut it into one-inch cubes—the uniform size helps everything roast evenly. Roast at a high temperature until the pieces are tender with caramelized edges. You’ll see that golden glow and smell that toasty aroma filling your kitchen—trust me, it’s worth the wait.
Step 2 — Heat, Stir, and Build Flavor
Turn your attention to a medium pot sprayed lightly with pan spray and heat over medium-high. Add the sausage meat, breaking it up so it browns evenly—as it sizzles, the kitchen fills with that irresistible meaty aroma. Then nestle the cooked sausage to the sides, add butter, and toss in your chopped leeks, carrots, and celery. Cook just enough to soften them while releasing their sweetness. Adding garlic, herbs, and red pepper flakes builds layers of complexity and warmth. Pour in hot chicken stock and let everything simmer till the veggies are tender and flavors harmonize beautifully.
Step 3 — Finish and Taste-Test
After simmering, add chopped spinach, roasted squash, Parmesan, and cream to your pot—the soup instantly brightens and thickens into a luscious, creamy finish. Before serving, skim any fat floating on top for a cleaner taste. Then come the best part: tasting. Salt only after you sample the full dish, as the cheese and sausage bring plenty of seasoning. Ladle the steaming soup over perfectly cooked pasta in bowls, top with extra Parmesan, and get ready to delight in every creamy, savory mouthful.
Pro Moves to Elevate It
Over the years, I’ve learned a few tricks that really take this soup to the next level. They’re simple but make all the difference when you want a truly impressive, restaurant-worthy bowl at home.
- Heat Wisdom: Make sure your pan is hot before adding sausage so it browns beautifully instead of stewing.
- Timing Trick: Roast the squash first while prepping veggies and pasta so everything finishes together.
- Make-Ahead Strategy: You can roast the squash and brown the sausage a day ahead—just combine and finish on soup day.
- Common Slip-Up: Over-salting—wait to season at the end since Parmesan and sausage add natural saltiness.
Switch It Up: Creative Variations
If you like blending old favorites with a little twist, this Roasted Butternut and Sausage Soup Recipe is a playground for creativity. Try switching the pasta out for tiny grains like orzo or barley to change up the texture, or swap the sausage for spicy chorizo if you’re craving a smoky kick. You can also boost the herb profile by adding fresh rosemary or a splash of apple cider vinegar for brightness.
When You’re Feeling Bold
Don’t hesitate to turn up the heat with extra red pepper flakes or toss in a dash of smoked paprika for a smoky depth. For a different protein, turkey sausage or crumbled pancetta can add new layers of flavor. If you want a chunkier soup, reserve some roasted squash cubes and stir them in at the end right before serving. This flexibility makes it easy to make this soup your own staple.
Storage & Reheating Tips
This soup stores beautifully in the fridge for up to 4 days and freezes well if you want to batch cook. Cool it completely before popping into airtight containers for the freezer. When reheating, do so gently over medium-low heat with a splash of chicken stock or water to loosen the creamy texture. Stir often to avoid sticking and preserve that silky mouthfeel. If you added pasta ahead of time, keep it separate and add when serving to avoid sogginess.
Serving Inspiration
For a casual meal, serve this Roasted Butternut and Sausage Soup Recipe with crusty bread or buttery garlic toast to soak up every drop. When you want to impress, pair it with a crisp green salad dressed in lemon vinaigrette and a glass of chilled white wine. Garnish with fresh herbs like parsley or thyme and a shower of Parmesan for that extra touch of elegance.
Frequently Asked Questions
Yes, but you’ll want to brown it briefly in the pan to build flavor before adding vegetables. Using raw sausage lets the flavors meld better during cooking, though.
Small shapes like ditalini or orzo work great because they mix in smoothly without overwhelming the soup’s texture.
Absolutely. Swap heavy cream for coconut milk or a creamy plant-based alternative and omit the Parmesan or use a dairy-free substitute.
Increase the red pepper flakes or add a diced jalapeño with the vegetables for a nice kick that complements the sweetness of the squash.
Notes & Handy Tools
A few kitchen essentials will set you up for success with this Roasted Butternut and Sausage Soup Recipe: a sturdy chef’s knife for effortless chopping, a rimmed baking sheet for roasting the squash evenly, and a medium saucepan for the sausage and soup build. I also recommend a ladle for serving and a wooden spoon for breaking up sausage as it browns. These simple tools make cooking smooth and enjoyable, so you can focus on the fun flavors coming together.
PrintFull Recipe
Roasted Butternut and Sausage Soup Recipe
A hearty and comforting Roasted Butternut and Sausage Soup featuring roasted butternut squash, savory Italian sausage, fresh vegetables, pasta, and a creamy Parmesan finish. Perfect for a satisfying main course on cool days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-American
Ingredients
Roasted Butternut Squash
- 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
Pasta
- 2 cups dry pasta (Ditalini preferred)
- Kitchen pan spray
Sausage and Vegetables
- 1 pound Italian sweet sausage, removed from casings
- 2 tablespoons butter
- 2 cups leeks, white parts only, cleaned and diced
- 1 cup carrots, diced
- ½ cup celery, diced (one large stalk)
- 1 tablespoon fresh garlic, minced
- 1 teaspoon dry thyme
- 1 teaspoon dry sage (or poultry seasoning)
- ¼ teaspoon red pepper flakes
Soup Base and Finishing
- 6 cups (1 ½ quarts) heated chicken stock, homemade if possible
- 3 cups baby spinach, coarsely chopped
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 1 cup heavy cream
- Kosher salt, as needed (to taste)
Instructions
- Preheat and Prepare Squash: Preheat the oven to 450 degrees F and line a sheet tray with foil. Peel and clean the butternut squash, cutting it into one-inch pieces. Toss the squash with olive oil and black pepper, then spread evenly on the sheet tray. Roast for 10 minutes, flip pieces over, and roast for an additional 10 minutes. Remove from oven and set aside.
- Cook Pasta: Bring a large saucepan of salted water to a boil. Add the dry pasta and cook according to package instructions until al dente. Drain the pasta, rinse under cold water to stop cooking, and set aside.
- Brown Sausage: Spray the bottom of a medium soup pot with kitchen pan spray and heat over medium-high heat. Add the sausage meat, breaking it apart with a wooden spoon. Cook for about 5 minutes until browned and cooked through. Push the sausage to the edges of the pan.
- Sauté Vegetables: Add the butter to the cleared center of the pan and let it melt. Add the diced leeks, carrots, and celery. Cook for about 3 minutes until vegetables begin to soften.
- Add Aromatics and Spices: Stir in the minced garlic, dry thyme, dry sage (or poultry seasoning), and red pepper flakes. Cook for an additional 2 minutes to release flavors.
- Simmer Soup Base: Pour in the hot chicken stock and bring the mixture to a simmer. Let it simmer gently until the vegetables are tender, about 15 minutes.
- Add Greens, Roasted Squash, Cheese, & Cream: Stir in the baby spinach, roasted butternut squash, grated Parmesan cheese, and heavy cream. Heat until the soup reaches serving temperature.
- Finish and Season: Use a ladle to skim off any excess fat floating on the surface. Taste the soup and add kosher salt only if needed to adjust seasoning.
- Serve: Divide the cooked pasta into serving bowls. Ladle the hot soup over the pasta, garnish with additional grated Parmesan cheese, and serve immediately.
Notes
- For vegetarian option, omit sausage and use vegetable broth instead of chicken stock.
- Use poultry seasoning if dry sage is unavailable to maintain flavor profile.
- To make soup ahead, keep pasta separate to avoid sogginess and combine just before serving.
- Adjust red pepper flakes according to your preferred level of heat.
- Use homemade chicken stock for best flavor, but high-quality store-bought stock will also work.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on stovetop.
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