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Italian Sausage Butternut Squash Soup

A full-flavored, richly textured meal, this Italian Sausage Butternut Squash Soup has it all: spicy and bold Italian sausage, tender white beans, tangy diced tomatoes, and a base of pureed butternut squash. It’s SO good!

Butternut squash soup with Italian sausage soup in a Dutch oven with a ladle inside the soup.

Butternut Squash Soup Recipe With Italian Sausage

As the leaves begin to change and the air turns crisp, there’s no better way to embrace the season than with a warm, hearty bowl of my Butternut Squash Soup with Italian Sausage. Including fennel-spiced Italian sausage not only adds flavor but also invites a sense of warmth and coziness. This soup delivers the perfect blend of the sweetness of butternut squash and the savory essence of Italian sausage, creating a soup that will make its way to your weekly rotation.

What makes this dish even more appealing is its simplicity and speed. Perfect for busy weeknights, this soul-soothing butternut squash soup comes together in just about half an hour yet offers a depth of flavor that feels like it simmered all day.

Overhead shot of butternut squash and sausage soup served in a white bowl.

Ingredients For Butternut Squash Soup

  • Butter: For sauteing. You can also use your favorite cooking oil.
  • Onion: I use a yellow onion here, but you can substitute any type of onion.
  • Red Bell Pepper: This adds a sweet and pungent flavor to the finished soup, plus a nice punch of color!
  • Italian Sausage: You’ll need about 1 pound of bulk Italian sausage. You can also use Italian sausage links, removing the casings before cooking.
  • Fresh Garlic: Mince the garlic or put it through a garlic press.
  • Squash: This recipe uses about 2.5 pounds of butternut squash (that’s about one medium squash), peeled, seeded, and chopped into 1-inch cubes.
  • Chicken Broth: You’ll need 6 cups of broth. I use low-sodium chicken broth, but you can substitute homemade broth, vegetable broth, or bone broth. Each will have a slightly different flavor profile.
  • Bay Leaf
  • Northern Beans: 1 can of great northern beans, well rinsed and drained.
  • Diced Tomatoes: 1 can of fire roasted diced tomatoes, undrained.
  • Salt and Pepper
  • Heavy Cream and Chopped Fresh Parsley: For garnish.
Diced Butternut squash simmering in broth, with a bay leaf set on top of the liquid.

How to Make Butternut Squash Soup

This soup comes together pretty quickly on the stovetop without sacrificing any of that “simmered all day” flavor that’s the hallmark of comfort food. Here’s how to make it:

  1. Saute the Onions, Peppers, Garlic, and Sausage. In a dutch oven or stockpot, melt the butter. Add the onions and peppers and cook for about 2 minutes. Then add the sausage and cook through, breaking up the sausage into crumbles. Stir in the garlic and cook for 1 minute, then remove the sausage mixture from the pot and set aside.
  2. Simmer the Squash. Add the chopped squash to the pot, stir in the chicken broth, add the bay leaf, and bring to a boil. Cover, reduce heat, and simmer for 12 to 15 minutes, until butternut squash is tender. Remove from heat and discard the bay leaf.
  3. Blend the Soup and Add the Remaining Ingredients. Using an immersion blender, blend the soup until smooth (you can also blend the soup in a blender and return it to the pot afterward). As the soup continues to cook over medium heat, add the beans, tomatoes, sausage mixture, salt, and pepper. Cook for 1 to 2 minutes or until heated through.
Overhead, close-up image of butternut squash soup cooking in a Dutch oven.

Tips To make The Perfect Soup

  • Veggie prep tips: Large, firm veggies with thick peels like rutabaga and butternut squash can be difficult to prep. Use a really sharp knife that’s fairly large to avoid accidents caused by flimsier knives that need more muscle behind them. Or, you can grab 2 to 3 bags of already-cut butternut squash.
  • Slow-Roasted Flavor: If you have a little more time, you can roast the squash instead of simmering it. Cut a whole squash in half, drizzle with a little olive oil, and roast (cut-side up) on a sheet pan for about 30 minutes at 400°F. After you remove the sausage mixture from the pot, add this roasted squash along with the chicken broth and bay leaf to the pot, and just heat through before blending.
  • Creamy substitutions: Feel free to substitute creme fraiche for the heavy cream.
  • Dairy-Free & Vegetarian: Replace the butter with oil, use vegetable broth instead of chicken, and omit the sausage to make this soup dairy-free and vegetarian.

What To Serve with Soup

  • Creamy Pasta: I think this soup goes nicely with a simple but creamy side, like my Quick Cream Cheese Spaghetti. It’s filling and delicious!
  • Salad: You’re in for an avalanche of texture and flavor if you pair this soup with a chopped salad. Try an Avocado Tomato Salad; it’s amazing!
  • Garnish: From croutons to fresh herbs or grated parmesan cheese – any garnish can provide a flavorful and crunchy contrast to the soup.
  • Dessert: Don’t miss any opportunity to serve these delightful little rolls: Pumpkin Cheesecake Crescent Rolls for the win!
Side shot of butternut squash and sausage soup with cream in a white soup bowl.

How to Store and Reheat Leftover Soup

  • To refrigerate: Cover the soup tightly and store in the refrigerator for up to 3 days.
  • To reheat: Place the desired portion of soup in a saucepan over medium heat and cook until just heated through.

Can You Freeze Butternut Squash Soup?

  • Yes, you can! To freeze this soup, place it in freezer bags or other airtight freezer containers, with as little air as possible inside once sealed. This soup keeps frozen for up to one month.
overhead shot of butternut squash and sausage soup in a white soup bowl
Print Recipe
4.93 from 41 votes

Italian Sausage Butternut Squash Soup

A rich and comforting soup prepared with spicy and bold Italian sausage, tender white beans, tangy diced tomatoes, and a base of pureed butternut squash.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Soup
Cuisine: American
Keyword: butternut squash recipes, easy soups, homemade soup, italian sausage
Servings: 10
Calories: 322kcal

Ingredients

Instructions

  • Melt 1/2 tablespoon butter in a Dutch oven or stockpot set over medium heat. Add onions and peppers; cook for 2 minutes. Stir in the sausage and cook for 10 minutes or until browned and cooked through, breaking up the sausage into crumbles as it cooks.
  • Add garlic, season with salt and pepper, and cook for 1 minute. Using a slotted spoon, remove the sausage mixture from the pot and set aside.
  • Melt the remaining butter in the pot set over medium heat; add squash to the pot and cook for 2 minutes. Then, stir in the chicken broth; add bay leaf, increase heat to high, and bring to a boil. Reduce the heat to a steady simmer and continue to simmer, covered, for 12 to 15 minutes or until the squash is tender. Start checking around the 10-minute mark.
    Note: The larger the chunks of butternut squash, the longer it will take for them to soften.
  • Remove from heat. Discard the bay leaf. Remove a couple handfuls of butternut squash chunks from the soup and set aside. Using an immersion blender, blend the soup until smooth. You can also blend the soup in a traditional blender and return the soup back to the stockpot.
  • Return the butternut squash chunks back to the pot and set the pot over medium heat. To the soup, add the beans, tomatoes, and previously prepared sausage mixture; cook for 3 to 4 minutes or until heated through.
  • Taste for salt and pepper, and adjust accordingly. Drizzle with cream and garnish with parsley. Serve.

Notes

  • Veggie Prep: Use a large, sharp knife to cut the butternut squash, or buy pre-cut squash for convenience.
  • Roasting Option: For enhanced flavor, roast the squash at 400°F for 30 minutes before adding it to the pot with the chicken broth and bay leaf, then heat it before blending.
  • Cream Alternatives: Creme fraiche can be used as a substitute for heavy cream.
  • Dairy-Free & Vegetarian: Replace the butter with oil, use veggie broth instead of chicken, and omit the sausage to make this soup dairy-free and vegetarian.

Nutrition

Serving: 1cup | Calories: 322kcal | Carbohydrates: 26g | Protein: 15g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 455mg | Potassium: 778mg | Fiber: 6g | Sugar: 4g | Vitamin A: 10303IU | Vitamin C: 38mg | Calcium: 108mg | Iron: 3mg

118 Comments

  • Sara Welch
    Oct 27, 2020 at 6:31 pm

    5 stars
    I love soup season for recipes just like this one! Excited to warm up with this for dinner tonight; looks too good to pass up!

    Reply
    • Katerina
      Katerina Petrovska
      Oct 28, 2020 at 7:43 pm

      Thank you so much! I hope you enjoy it! πŸ™‚

      Reply
  • Beth
    Oct 27, 2020 at 8:07 pm

    5 stars
    This looks so delicious and tasty! My husband is going to love this recipe!

    Reply
    • Katerina
      Katerina Petrovska
      Oct 28, 2020 at 7:42 pm

      Thank you so much! I hope you enjoy it! πŸ™‚

      Reply
  • Amanda
    Oct 27, 2020 at 10:26 pm

    Perfect time of the year for this soup. My family is going to love this!

    Reply
    • Katerina
      Katerina Petrovska
      Oct 28, 2020 at 7:42 pm

      Thank YOU! I hope you and your family enjoy it! πŸ™‚

      Reply
  • Catalina
    Oct 28, 2020 at 10:09 am

    5 stars
    This soup is so hearty and flavorful. Perfect for these cold days!

    Reply
    • Katerina
      Katerina Petrovska
      Oct 28, 2020 at 7:42 pm

      I hope you enjoy it! Thank YOU! πŸ™‚

      Reply
  • Toni Dash
    Oct 28, 2020 at 3:21 pm

    5 stars
    I really love how comforting this is!! My family loved it.

    Reply
    • Katerina
      Katerina Petrovska
      Oct 28, 2020 at 7:41 pm

      I’m very glad you and your family enjoyed it! Thank YOU! πŸ™‚

      Reply
  • Cathy
    Oct 28, 2020 at 11:55 pm

    The Italian sausage takes this soup to the next level!

    Reply
    • Katerina
      Katerina Petrovska
      Nov 2, 2020 at 4:39 pm

      Thank YOU! I hope you enjoy it! πŸ™‚

      Reply
  • Scott
    Nov 2, 2020 at 8:07 pm

    Can i make this in a crockpot and cook it all day on low?

    Reply
    • Katerina
      Katerina
      Nov 2, 2020 at 10:48 pm

      Hi!
      I’d brown the sausage beforehand and then just put everything in the slow cooker and cook it on LOW.

      Reply
    • Debra
      Oct 28, 2023 at 5:15 pm

      4 stars
      I think the Instant pot would work even better than slow cooker. You could brown the sausage with the onions and peppers. Finish off on pressure setting.

      Reply
  • Dana McElvy
    Dec 17, 2020 at 3:01 am

    I made this tonight. It was amazing! One of the best soups I ever had.

    Reply
    • Katerina
      Katerina Petrovska
      Dec 21, 2020 at 3:59 pm

      That’s great! I am very glad you enjoyed it! Thank YOU! πŸ™‚

      Reply
  • Judy
    Jan 21, 2021 at 10:59 pm

    5 stars
    This was very tasty. I only had mild sausage so I used a lot of extra spice. Italian seasoning, 2 tsp of salt and 2 tsp pepper. I also sauted the onion and pepper with a bit of bacon grease in addition to the butter. I did not use the beans since all I had on hand was pinto. We did not miss them. We will make this again since we always have a bumper crop of butternut squash. Thanks!

    Reply
    • Debra
      Oct 28, 2023 at 5:27 pm

      4 stars
      I think adding the Italian seasoning is a great idea as the soup was missing that flavor. I loved the beans in the soup and think I will add a second can next time.

      Reply
  • Kathy Wright
    Mar 2, 2021 at 4:10 am

    The soup is incredible! Did not add heavy cream or parsley. Definitely one of our favorites!

    Reply
    • Katerina
      Katerina Petrovska
      Mar 2, 2021 at 6:32 pm

      That’s great! I am very glad you enjoyed it! Thank YOU! πŸ™‚

      Reply
  • Ines
    Apr 17, 2021 at 5:30 am

    5 stars
    Made it last night, it was delicious. Thank you

    Reply
    • Katerina
      Katerina Petrovska
      Apr 19, 2021 at 2:51 pm

      I’m very glad you enjoyed it! Thank YOU! πŸ™‚

      Reply
  • Ruth
    Sep 29, 2021 at 6:51 pm

    5 stars
    This was So Very Good!! I added a little of ground thyme and extra red pepper flakes. Thickened it a bit with slurry of half and half and cornstarch. This is definitely a keeper. Thank you.

    Reply
    • Katerina
      Katerina Petrovska
      Oct 1, 2021 at 8:42 am

      That’s great to hear! I’m very glad you enjoyed it! Thank YOU! πŸ™‚

      Reply
  • Tammy B
    Oct 2, 2021 at 8:58 pm

    Has anyone canned this soup? How did it turn out?

    Reply
  • Annalisa
    Oct 6, 2021 at 10:28 am

    5 stars
    This is very tasty!! I did not garnish with heavy cream, instead I sprinkled parmesan cheese on top…YUM!!! I also removed the casings from the sausage. AND I cooked it in my Instant Pot — 25 min on high with natural release…. squash on the bottom and remaining ingredients on top and instead of blending I used a hand potato masher. Thank you for such an awesome recipe!!

    Reply
    • Katerina
      Katerina Petrovska
      Oct 6, 2021 at 3:04 pm

      I’m very glad you enjoyed it! Thank you for chiming in! πŸ™‚

      Reply
      • Rosemary
        Jan 10, 2024 at 2:02 am

        What would an approximate quantity be of the squash if I purchase frozen?

        Reply
        • Katerina
          Katerina
          Jan 10, 2024 at 7:03 am

          I would grab two 16-ounce packs for the soup.

          Reply
  • Amy
    Oct 10, 2021 at 1:47 pm

    What are your thoughts on being able to freeze portions of this for left overs?

    Reply
  • Nan
    Oct 13, 2021 at 9:25 am

    Is the 2.5 pounds of squash listed in the ingredients before it’s been peeled, seeded and cubed or after?

    Reply
    • Kim
      Oct 25, 2022 at 4:46 pm

      I have the same question!

      Reply
    • Mary
      Nov 13, 2023 at 2:41 pm

      So much easier to buy the squash peeled and cut. Trader’s and Albertsons both sell it!

      Reply
  • Sarah Ramirez
    Oct 22, 2021 at 4:05 pm

    Very tasty..I did it without the beans and tomatoes.

    Reply
  • colleen deppiesse
    Oct 26, 2021 at 10:14 pm

    5 stars
    Hi this soup is delicious and it comes together quite quickly -perfect for busy weeknights. Thank you!

    Reply
  • Cindy
    Oct 30, 2021 at 3:46 pm

    5 stars
    Great recipe. Mostly followed recipe except used Better Than Bouillon vegetable broth rather than chicken and rather than salt and pepper, used Umami seasoning. It is definitely great fall comfort food. Delicious!! Thanks for sharing.

    Reply
  • Allison Kalpokas
    Nov 2, 2021 at 11:54 am

    5 stars
    This was AH-Mazing . I’ve made it twice. I used chicken sausage because I count macros and the fat content was lower. It’s so filling and so so easy to make. I am not a cook by any means and I found real joy in making this !!!!

    Reply
    • Katerina
      Katerina Petrovska
      Nov 3, 2021 at 10:36 am

      That’s great to hear! I’m very glad you enjoyed it! Thank YOU! πŸ™‚

      Reply
  • Malinda S.
    Nov 4, 2021 at 4:33 pm

    5 stars
    Just made tonight as our temps are dipping to 30 degrees at night…this is delicious! I was going to make my chili tomorrow for a football tailgate on Saturday, but I’m taking this as an option too now! It’ll be a β€œtouchdown” I’m positive! Thank you!

    Reply
    • Katerina
      Katerina Petrovski
      Nov 5, 2021 at 12:55 pm

      I’m very happy you enjoyed it! Thank you for chiming in! πŸ™‚

      Reply
  • Mandy
    Nov 15, 2021 at 10:34 pm

    5 stars
    So easy, so yummy. Totally making again.

    Reply
  • Lisa
    Nov 21, 2021 at 10:50 pm

    5 stars
    Wonderful! Going to be one of our new favorite cold weather soups. Thank you for sharing!

    Reply
    • Katerina
      Katerina Petrovska
      Nov 22, 2021 at 11:57 am

      That’s great to hear! I’m very glad you enjoyed it! Thank YOU! πŸ™‚

      Reply
  • Elizabeth
    Jan 15, 2022 at 9:32 pm

    5 stars
    Thank you for this recipe. I can taste it already. I know it will be fabulous.

    Reply
  • Marsha
    Jan 17, 2022 at 7:48 am

    Can you use kale in this soup?

    Reply
    • Katerina
      Katerina
      Jan 18, 2022 at 7:46 am

      Yes, kale is great in this soup.

      Reply
  • Sharon
    Feb 28, 2022 at 11:35 am

    Very tasty and spicy soup. We did not serve with cream and parsley but substituted shredded cheese and crushed tortilla chips. I also added Rotel fire roasted tomatoes and peppers instead of regular tomatoes and bell peppers to give it even more spice. Will make again. Thanks for the recipe.

    Reply
    • Katerina
      Katerina Petrovska
      Mar 1, 2022 at 1:53 pm

      That’s great to hear! I am very glad you enjoyed it! Thank YOU! πŸ™‚

      Reply
  • rick
    Mar 26, 2022 at 2:03 pm

    5 stars
    My wife hates soup and doesn’t like squash but she really liked this! I replaced the beans with 3/4 c brown rice and 1 extra can chicken broth. it turned out fab.

    Reply
    • Katerina
      Katerina Petrovska
      Mar 27, 2022 at 10:02 am

      That’s wonderful to hear! I’m very glad you and your wife enjoyed it! Thank you for chiming in! πŸ™‚

      Reply
  • Laura Parks
    May 31, 2022 at 8:55 am

    5 stars
    Loved this recipe! Only thing I changed was to add a handful of sliced spinach to each bowl before ladling hot soup over each to add some extra green and nutrients.

    Reply
  • s
    Aug 19, 2022 at 11:26 am

    5 stars
    I made this exactly as written and it was fabulous. I will be adding this to our regular meal rotation. Thank you!!

    Reply
    • Katerina
      Katerina Petrovska
      Aug 21, 2022 at 12:08 pm

      That’s wonderful! I am very glad you enjoyed it! Thank YOU! πŸ™‚

      Reply
  • Tiffany
    Sep 30, 2022 at 1:55 pm

    Has anything me double the recipe to make bunch of it and if so did you double the onion and garlic?

    Reply
    • Katerina
      Katerina
      Oct 2, 2022 at 10:25 am

      Hi!
      Yes, you should double the onions and garlic, too.

      Reply
  • Ami
    Oct 1, 2022 at 3:41 pm

    5 stars
    This is sooooo good. It is rich, creamy, and filling. We had some for lunch and I am freezing the rest for after a day out in the cold with warm crusty bread and butter.

    Reply
    • Katerina
      Katerina Petrovska
      Oct 3, 2022 at 11:38 am

      That’s great! I’m very glad you enjoyed it! Thank YOU! πŸ™‚

      Reply
  • nancy
    Oct 1, 2022 at 8:53 pm

    5 stars
    I used pimento peppers from my garden instead of red pepper (didn’t have) and chickpeas instead of great northern beans (again…didn’t have). turned out great. great combination of ingredients. often butternut squash soups are quite rich, but this great tasting and a wonderful texture.

    Reply
  • Peggy
    Oct 2, 2022 at 11:54 am

    5 stars
    Yum! A tasty balance of the hot sausage with the butternut squash. Delicious!

    Reply
  • Suzanne
    Oct 13, 2022 at 8:45 pm

    This looks so good! What a great meal to make as a lunch meal prep or to serve to guests!

    Reply
  • Vanessa
    Oct 13, 2022 at 8:46 pm

    Thanks for sharing! Does it keep long?

    Reply
  • Sandi
    Oct 14, 2022 at 5:44 am

    5 stars
    This soup was a hit….a home run!!
    Now one of my favorites!!!!!

    Reply
    • Katerina
      Katerina Petrovska
      Oct 17, 2022 at 12:12 pm

      That’s great! I’m very glad you enjoyed it! Thank YOU! πŸ™‚

      Reply
  • Linda Racine
    Oct 14, 2022 at 9:16 pm

    5 stars
    OMG! This soup is absolutely delicious. I made it exactly as printed. I make a lot of soup (one to two times a week), and this is my new favorite!

    Reply
  • Sydnee
    Oct 17, 2022 at 9:33 pm

    5 stars
    WOW! This was so yummy. I wasn’t feeling well today, and this soup was so easy to make and so yummy to eat. Definitely making this again!

    Reply
    • Katerina
      Katerina Petrovska
      Oct 18, 2022 at 12:51 pm

      That’s great! I’m very glad you enjoyed it! Thank YOU! πŸ™‚

      Reply
  • Bev
    Oct 19, 2022 at 11:02 pm

    5 stars
    So, so good πŸ˜‹. Browned 4 slices chopped bacon, removed & sauteed veggies in bacon grease. Added 2 stalks of celery I really needed to use, about 1 1/2 teasp. fennel seeds, 2 teasp. onion powder, 1 more can of beans, big handful of chopped kale at end & made slurry of cornstarch & half n half; added chopped bacon. Garnished with shredded parmesan.

    Reply
  • Linda
    Oct 28, 2022 at 7:35 pm

    Made this tonight and was delicious! I did double the sausage (used sweet Italian ground Sauage), was a bit liberal with the fresh garlic and sprinkled a touch of thyme in, too. I had some fresh baby spinach leaves in the fridge, so when the soup was done, I added 3-4 cups and , with the heat off, let it wilt in the soup. Looked and smelled sooo good! When the soup was ladled into lovely soup crocks, I topped each bowl with some fresh, thinly shaved parmesan. The softened, warm cheese was divine, the cream, tomatoes, all of it. Soooo good. Served it with thick buttered slices of rustic crusty bread and enjoyed a lovely fall soup. Thank you for the recipe! Very good and versatile soup

    Reply
    • Katerina
      Katerina Petrovska
      Oct 29, 2022 at 10:03 am

      That’s great! I’m very happy you loved it! Thank YOU! πŸ™‚

      Reply
  • Linda
    Oct 28, 2022 at 7:37 pm

    5 stars
    Forgot to rate. Definitely a 5!

    Reply
  • Marin
    Nov 3, 2022 at 1:27 pm

    Do you have to drain the fat from cooking the sausage in the butter mix? It only states to remove the sausage with slotted spoon.

    Reply
  • Susan
    Nov 8, 2022 at 6:50 pm

    5 stars
    This soup is DELICIOUS!. The only change I made was to use 2 cans of beans as all I had was small navy beans

    Reply
  • Joann
    Nov 17, 2022 at 2:30 pm

    5 stars
    Excellent recipe
    I did make little changes, instead of cooking the butternut squash on stove I roasted it first then added it to pot with sausage and onion drippings Used an immersion blender before adding sausage back in
    I also added a tablespoon of crushed Calabrian chilies…we like spicy otherwise I followed all ingredients
    Highly recommend this
    Thanks for the recipe Katerina

    Reply
  • Victoria
    Dec 2, 2022 at 3:42 pm

    5 stars
    I was wondering about the picture of this soup, it has a lot of greens in it. Did you forget to add either kale or spinach? I added kale, and also added thyme and red pepper flakes with parmigiana cheese on top after ladled into our bowls. It tasted absolutely delicious!

    Reply
    • Katerina
      Katerina Petrovska
      Dec 6, 2022 at 10:21 am

      I’m very glad you enjoyed it! Thank YOU! πŸ™‚

      Reply
    • Debra
      Oct 28, 2023 at 5:31 pm

      Parsley

      Reply
  • Pamela
    Jan 9, 2023 at 7:23 pm

    5 stars
    I am a soup connoisseur, this soup was delicious. I added zucchini and kale to this soup and it was amazing. For the cream i added a little bit of unsweetened coconut cream,. i take a can of unsweetened coconut milk and put in the refrigerator and scoop the cream off the top. Thanks for sharing πŸ˜€

    Reply
    • Katerina
      Katerina Petrovska
      Jan 11, 2023 at 11:24 am

      That’s great to hear! I’m very glad you enjoyed it! Thank YOU! πŸ™‚

      Reply
  • Debra Jacobs
    Jan 22, 2023 at 11:35 am

    We dont have that kind of sausage here is it just like mince ground up meat so can I use ground beef or chicken?

    Reply
    • Katerina
      Katerina
      Jan 22, 2023 at 12:43 pm

      Yes, it’s like minced meat, but it’s ground pork with seasonings, herbs, and spices. But yes, you can definitely use minced beef or chicken.

      Reply
  • Josi
    Feb 5, 2023 at 1:18 pm

    This was ammmmazing! The flavors were pefect and it was so good. Not too difficult but did go the extra step and prepare dried cannelli beans and oven roasted the squash before starting. It turned out so delicious!

    Reply
  • Carrie
    Sep 9, 2023 at 7:59 am

    Looks great! Have you ever tried freezing it?

    Reply
    • Katerina
      Katerina
      Sep 9, 2023 at 12:07 pm

      Yes! To freeze it, transfer the soup to freezer bags or airtight freezer containers, and it will keep good for 1 to 2 months in the freezer.

      Reply
  • Karen
    Sep 10, 2023 at 7:56 pm

    5 stars
    It was delicious-thank you!

    Reply
  • Chrissy
    Sep 24, 2023 at 12:33 pm

    5 stars
    Absolutely delicious!! I left it rustic without blending or adding the cream. Topped it with parmesan cheese. One of my favorite soups.

    Reply
  • Cindy Bailey
    Sep 24, 2023 at 11:46 pm

    5 stars
    Great soup for Fall and Winter! Followed recipe just added a little kale – delish! Perfect with crusty french bread πŸ₯– everyone loved it!

    Reply
  • Suzanne
    Oct 14, 2023 at 9:52 pm

    This looks so good! What a great fall lunch meal prep!

    Reply
  • Vanessa
    Oct 14, 2023 at 9:54 pm

    Thanks for sharing! Does it freeze well?

    Reply
    • Katerina
      Katerina
      Oct 15, 2023 at 9:31 am

      Hi!
      Yes, it does! And it keeps good (frozen) for about 1 to 2 months, max.

      Reply
  • GAM
    Oct 24, 2023 at 5:02 pm

    used Impossible spicy sausage (in the tube) and 2 teas. Better than Bouillon no chicken base. Sauteed celery with the onions and bell pepper. My squash was 3 1/2 pounds. I roasted it until al dente, then added 3/4 of it with the chicken broth and simmered ontil it was soft, before pureeing. Kept the remaining 1/4 slightly less soft to go in the soup as chunks. Used no salt added diced tomatoes, a few handfuls of kale and great northern beans. Next time I make it I think I’ll try black beans.

    Reply
    • GAM
      Dec 8, 2023 at 1:20 pm

      Made again as before without celery this time. PurΓ©ed all of the squash rather than holding some chunks out because it had gotten too soft. Actually prefer it this way.

      Reply
  • Wendy
    Nov 4, 2023 at 6:53 pm

    This soup looks wonderful. I am a licensed tax preparer, and during tax season I’m too tired to cook, so I load up my freezer with soups! This one looks so interesting, and I was just given a butternut squash, so it must have been meant to be!! Thank you!

    Reply
  • Marie
    Nov 13, 2023 at 4:26 pm

    4 stars
    Needed something!!! I added some cooked rice for a thicker soup. Delicious. Baby pastina could work too.

    Reply
  • Terry Smith
    Dec 5, 2023 at 3:25 pm

    5 stars
    Had some Italian sausage that had thawed from leaving the freezer drawer ajar, so looked up a recipe for a soup that has both the sausage and butternut squash ( had been laying around for weeks). Decided since the wife is trying to diet ( as best you can over the holidays) and this didn’t call for cream in the soup itself, I’d give it s whirl. What an amazingly flavorful soup. Except for chopping up the squash, the simple steps that resulted made it a recipe I’ll want to save. Thanks for sharing.

    Reply
  • Opal
    Dec 17, 2023 at 10:11 am

    Wondering if I can use cooked/cured sausage like Keilbassa or smoked sausages? Just chop them up and brown them? I know wouldn’t be the same consistency, but flavour-wise would it be ok?

    Reply
    • Katerina
      Katerina
      Dec 17, 2023 at 5:01 pm

      Hi!
      You can definitely use Kielbassa or smoked sausages in your recipe. Just chop them up and brown them as you mentioned. While the taste won’t be exactly the same as using the original sausage type specified in the recipe, it will still work. The change in sausage type will introduce a different but equally enjoyable flavor.

      Reply
  • Val
    Jan 6, 2024 at 2:03 pm

    5 stars
    Just made this.! Unfortunately I I didn’t have any Italian sausage, but did have a pound of ground beef..came out well..I did add more seasoning salt mix, which helped the flavor!
    Thank you for this awesome recipe β™₯️

    Reply
    • Katerina
      Katerina
      Jan 9, 2024 at 12:15 pm

      I’ve also used ground beef in this, and it’s delicious! I’m so glad you enjoyed it. 😊

      Reply
  • Ann Marie
    Jan 19, 2024 at 11:50 am

    5 stars
    This soup was so good! It is so warming in this super cold weather. I made exactly as written and will definitely make it again. Leftovers were also super flavorful!

    Reply
  • Cheryl
    Jan 21, 2024 at 4:01 pm

    5 stars
    This was absolutely delicious! I used preground Italian hot sausage and made my own chicken broth …. Topped it off with some crusty Dutch oven bread for an unusually cold day here in the south ! Highly recommend!!!!

    Reply
  • Robin
    Feb 9, 2024 at 1:36 pm

    5 stars
    I love this soup so much. Roasting the squash first takes it up a notch. I use Jenni-o Italian turkey sausage and you can not tell it isn’t pork.

    Reply
    • Katerina
      Katerina
      Feb 12, 2024 at 1:45 pm

      I’m so glad to hear you love the soup and found roasting the squash to be a game-changer! Using Jenni-o Italian turkey sausage as a substitute sounds like a great choice. Thanks for sharing your experience! πŸ™‚

      Reply

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