Picture a steaming bowl of creamy butternut squash sausage soup, with its inviting aroma of thyme and nutmeg filling your kitchen.
This comforting dish is surprisingly easy to make, bringing warmth and satisfaction with every spoonful.
As the butternut squash softens and melds with savory Italian sausage and earthy kale, a heartwarming transformation unfolds.
Ready to indulge in this cozy creation? Let’s bring this delightful soup to life.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 cutting board
- 1 sharp knife
- 1 measuring cup
- 1 ladle
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 large butternut squash, peeled and diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- 2 cups kale, chopped
- 1/2 cup heavy cream
Cook & Prep Time
To efficiently manage your time while preparing and cooking Butternut Squash Sausage Soup, you can follow this timeline:
- Reading and Preparation (10 minutes)
- Read through the entire recipe to familiarize yourself with the process and ingredients.
- Gather all necessary equipment and ingredients.
- Prep Work (20 minutes)
- Peel and dice the butternut squash.
- Chop the onion and mince the garlic.
- Remove the casings from the Italian sausage.
- Measure out the chicken broth, salt, black pepper, thyme, and nutmeg.
- Cooking (40 minutes)
- Minutes 0-5: Heat olive oil in a large pot over medium heat. Add sausage and cook until browned. Remove sausage and set aside.
- Minutes 5-15: In the same pot, add butternut squash, onion, and garlic. Sauté until the onion is translucent.
- Minutes 15-35: Pour in chicken broth and stir in salt, black pepper, thyme, and nutmeg. Bring to a boil, then reduce heat and simmer for 20 minutes, or until squash is tender.
- Minutes 35-40: Use an immersion blender to puree the soup until smooth.
- Finishing Touches (10 minutes)
- Minutes 40-45: Return sausage to the pot, add kale, and simmer for an additional 5 minutes.
- Minutes 45-50: Stir in heavy cream and cook for another 5 minutes.
- Resting (10 minutes)
- Minutes 50-60: Remove from heat and allow the soup to rest for 10 minutes before serving.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add sausage and cook until browned.
Remove sausage and set aside.
In the same pot, add butternut squash, onion, and garlic, and sauté until the onion is translucent.
Pour in chicken broth and stir in salt, black pepper, thyme, and nutmeg.
Bring to a boil, then reduce heat and simmer for 20 minutes or until squash is tender.
Use an immersion blender to puree the soup until smooth.
Return sausage to the pot, add kale, and simmer for an additional 5 minutes.
Stir in heavy cream and cook for another 5 minutes.
Remove from heat and allow the soup to rest for 10 minutes before serving.
Serving Tips
- Crusty Bread: Serve with a slice of crusty bread to soak up the rich flavors of the soup.
- Parmesan Cheese: Sprinkle some freshly grated Parmesan cheese on top for an extra cheesy kick.
- Side Salad: Pair with a light side salad for a revitalizing contrast to the hearty soup.
- Croutons: Add crunchy croutons for texture and an additional layer of flavor.
- Glass of White Wine: Complement the creamy soup with a chilled glass of white wine for a complete dining experience.
Storage
To store Butternut Squash Sausage Soup, let it cool completely before transferring to airtight containers.
Refrigerate for up to 3 days or freeze for up to 3 months for longer preservation.
Freezing
To freeze Butternut Squash Sausage Soup, allow it to cool completely.
Then, transfer to airtight containers or freezer bags.
Label with the date.
Freeze for up to 3 months.
Reheating
To reheat Butternut Squash Sausage Soup, gently warm it on the stove over medium heat.
Stir occasionally.
Alternatively, microwave individual servings in a microwave-safe bowl.
Stir halfway through for even heating.
Final Thoughts
Butternut squash soup is a comforting and flavorful dish that’s perfect for cooler weather. Its creamy texture and savory ingredients make it a favorite for many.
The soup combines the natural sweetness of butternut squash with the savory taste of Italian sausage, creating a well-balanced meal.
Adding kale not only boosts the nutritional value but also adds a pleasant texture to the soup.
Using an immersion blender helps achieve a smooth consistency, enhancing the overall experience.
Remember to adjust the seasoning according to your preference, especially if you’re using low-sodium chicken broth.
For those who enjoy a bit of heat, hot Italian sausage or red pepper flakes can be added.
This soup isn’t only delicious but also easy to prepare, making it a great choice for both weeknight dinners and special occasions.
Enjoy your homemade butternut squash sausage soup with a side of crusty bread for a complete meal.
Frequently Asked Questions
Can I Substitute the Kale With Another Leafy Green?
You can definitely swap kale for other leafy greens like spinach or Swiss chard. They’ll cook quickly and add a fresh flavor. Spinach offers a milder taste, while Swiss chard introduces a slightly earthy note. Enjoy experimenting!
Is There a Vegetarian Version of This Soup?
You can easily make a vegetarian version by replacing sausage with white beans or chickpeas and using vegetable broth instead of chicken broth. Sauté the veggies as usual for a delicious and hearty vegetarian soup.
How Can I Make This Soup Dairy-Free?
To make this soup dairy-free, swap the heavy cream with coconut milk or almond milk. They’ll add a creamy texture without the dairy. Adjust spices to your liking, ensuring the flavors meld beautifully with your chosen substitute.
What Is the Best Way to Add Extra Protein?
To boost protein, add cooked chicken breast chunks, or stir in some canned white beans. They’ll blend seamlessly with the flavors. Explore using quinoa as a hearty addition, providing a complete protein boost to your dish.
Can I Use a Different Type of Squash?
You can definitely use a different type of squash! Try acorn or kabocha squash for a unique flavor. Just make sure to adjust the cooking time since some varieties might take longer to become tender.
Butternut Squash Sausage Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 sharp knife
- 1 measuring cup
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage casings removed
- 1 large butternut squash peeled and diced
- 1 large onion chopped
- 3 clove garlic minced
- 6 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- 2 cup kale chopped
- 1/2 cup heavy cream
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sausage and cook until browned. Remove sausage and set aside.
- In the same pot, add butternut squash, onion, and garlic, and sauté until the onion is translucent.
- Pour in chicken broth and stir in salt, black pepper, thyme, and nutmeg.
- Bring to a boil, then reduce heat and simmer for 20 minutes or until squash is tender.
- Use an immersion blender to puree the soup until smooth.
- Return sausage to the pot, add kale, and simmer for an additional 5 minutes.
- Stir in heavy cream and cook for another 5 minutes.
- Remove from heat and allow the soup to rest for 10 minutes before serving.
Notes
