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overhead shot of butternut squash and sausage soup in a white soup bowl
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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