Italian Sausage Butternut Squash Soup

4.93 from 42 votes
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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!

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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.
4.93 from 42 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 Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 10


  • 1 tablespoon unsalted butter,, divided
  • 1 small yellow onion,, finely chopped
  • 1 small red bell pepper,, diced
  • 1 pound ground Italian Sausage,, (I use Hot Italian Sausage in casings)
  • salt and freshly ground black pepper,, to taste
  • 4 cloves garlic,, minced
  • 2.5 pounds butternut squash,, peeled, seeded, and chopped into 1-inch cubes
  • 6 cups low sodium chicken broth
  • 1 bay leaf
  • 1 can (15.5 ounces) great northern beans,, well rinsed and drained
  • 1 can (14.5 ounces) fire roasted diced tomatoes,, undrained
  • salt and freshly ground black pepper,, to taste
  • heavy cream,, for garnish, optional
  • chopped fresh parsley,, for garnish
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  • 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.


  • 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.


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

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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Recipe Rating


  1. Chrissy says:

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

  2. Cindy Bailey says:

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

  3. Suzanne says:

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

    1. Katerina Petrovska says:

      Thank YOU! I hope you enjoy it! 🙂

  4. Vanessa says:

    Thanks for sharing! Does it freeze well?

    1. Katerina says:

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

  5. GAM says:

    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.

    1. GAM says:

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

  6. Wendy says:

    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!

    1. Katerina Petrovska says:

      I hope you enjoy it! Thank YOU! 🙂

  7. Marie says:

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

  8. Terry Smith says:

    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.

  9. Opal says:

    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?

    1. Katerina says:

      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.

  10. Val says:

    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 ♥️

    1. Katerina says:

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