Roasted Butternut and Sausage Soup

Roasted Butternut and Sausage Soup is a delightful combination of roasted butternut squash, savory sausage, and tender vegetables. This creamy soup is perfect for cozy dinners or gatherings with friends and family. The blend of flavors makes it a standout dish, ensuring everyone will ask for seconds.

Why You’ll Love This Recipe

• Comforting Flavor: This soup features the natural sweetness of roasted butternut squash paired with hearty sausage.
• Easy to Prepare: With simple steps, you can whip up this delicious soup in just over an hour.
• Versatile Meal: Enjoy it as a main dish or as a starter; it’s perfect for any occasion.
• Nutrient-Rich Ingredients: Packed with vegetables like carrots and spinach, this soup is both nutritious and satisfying.
• Creamy Consistency: The addition of cream creates a rich, velvety texture that elevates the entire dish.

Tools and Preparation

To make Roasted Butternut and Sausage Soup seamless, gather your tools beforehand.

Essential Tools and Equipment

• Large saucepan
• Medium soup pot
• Sheet tray
• Wooden spoon
• Ladle

Importance of Each Tool

• Large saucepan: Ideal for boiling pasta evenly and efficiently.
• Medium soup pot: Perfect size for simmering the soup without overflowing.
• Wooden spoon: Great for breaking up sausage and stirring without scratching your cookware.

Ingredients

For this flavorful Roasted Butternut and Sausage Soup, you’ll need:

For the Soup Base

• 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
• 2 cups dry pasta (we used Ditalini)
• Kitchen pan spray

For the Meat and Vegetables

• 1 pound Italian sweet sausage, removed from their casings
• 2 tablespoons butter
• 2 cups leek, white only, cleaned of sand and diced
• 1 cup carrots, diced
• ½ cup celery, diced (one large stalk)
• 1 tablespoon fresh garlic, minced

Seasoning and Broth

• 1 teaspoon dry thyme
• ¼ teaspoon red pepper flakes
• 1 teaspoon dry sage (or poultry seasoning if you can’t find sage)
• 6 cups (1 ½ quarts) heated chicken stock, homemade if possible

Final Touches

• 3 cups baby spinach, coarsely chopped
• ½ cup freshly grated Parmesan cheese, plus more for serving
• 1 cup heavy cream
• Kosher salt, as needed (add only after tasting the final soup)

How to Make Roasted Butternut and Sausage Soup

Step 1: Preheat the Oven

Preheat your oven to 450 degrees F. Line a sheet tray with foil to ensure easy cleanup.

Step 2: Roast the Butternut Squash

Lay out the one-inch pieces of butternut squash on the sheet tray. Drizzle with olive oil and sprinkle with black pepper. Roast in the oven for 10 minutes. Flip the squash pieces over and roast for another 10 minutes until caramelized. Remove from oven and set aside.

Step 3: Cook the Pasta

Bring a large saucepan filled with salted water to a boil. Once boiling, add pasta according to box directions. Drain when finished cooking, rinse with cold water, and set aside.

Step 4: Brown the Sausage

Spray the bottom of a medium soup pot with kitchen pan spray. Heat over medium-high heat. Add sausage meat and break it up using a wooden spoon, browning it for about five minutes.

Step 5: Sauté Vegetables

Move cooked sausage to the edges of the pan. Add butter to the center until melted. Then add leeks, carrots, and celery; sauté for three minutes until slightly tender.

Step 6: Add Garlic & Herbs

Mix in minced garlic, thyme, sage, and red pepper flakes. Cook together for two additional minutes until aromatic.

Step 7: Simmer Soup

Pour in hot chicken stock. Bring to a simmer; cook until vegetables are tender—approximately 15 minutes.

Step 8: Combine Spinach & Cream

Stir in baby spinach, roasted squash pieces, Parmesan cheese, and heavy cream. Heat until warmed through to serving temperature.

Step 9: Final Touches

Using a ladle, skim off any excess fat floating on top of the soup. Taste before adding kosher salt; adjust seasoning if necessary.

Step 10: Serve

Place cooked pasta into individual serving bowls then pour hot soup over each portion. Top with extra grated Parmesan cheese before serving.

Enjoy your delicious Roasted Butternut and Sausage Soup!

How to Serve Roasted Butternut and Sausage Soup

Serving Roasted Butternut and Sausage Soup can elevate your dining experience. This hearty soup pairs well with various accompaniments that enhance its rich flavors and comforting textures.

With Crusty Bread

• Sourdough or Baguette: Freshly baked crusty bread is perfect for dipping into the creamy soup.
• Garlic Bread: A flavorful garlic bread adds an extra layer of taste, complementing the soup’s richness.

Topped with Fresh Herbs

• Chopped Parsley: Sprinkling fresh parsley on top adds a burst of color and a touch of freshness.
• Chives or Green Onions: These add a mild onion flavor that enhances the overall dish.

Served with Salad

• Mixed Greens Salad: A light salad with vinaigrette balances the soup’s creaminess.
• Caesar Salad: The crunchy romaine and savory dressing contrast beautifully with the smooth soup.

How to Perfect Roasted Butternut and Sausage Soup

To create the perfect Roasted Butternut and Sausage Soup, consider these helpful tips. Each step ensures your final dish is both delicious and satisfying.

• Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor profile of your soup significantly.
• Adjust Seasoning Gradually: Taste as you go; it’s better to add salt or spices gradually to achieve the perfect balance.
• Blend for Creaminess: For a smoother texture, consider blending half of the soup before adding back the sausage and pasta.
• Experiment with Pasta Types: Different shapes like shells or elbows can change the mouthfeel and presentation of your soup.

Best Side Dishes for Roasted Butternut and Sausage Soup

Pairing sides with Roasted Butternut and Sausage Soup can complete your meal. Here are some excellent options that complement this comforting dish nicely.

1. Garlic Herb Focaccia: Soft, chewy focaccia infused with garlic and herbs provides a delightful contrast to the soup.
2. Roasted Vegetables: Seasonal roasted vegetables add color, flavor, and nutrition to your meal.
3. Caprese Salad: The fresh tomatoes, mozzarella, and basil salad is refreshing against the warm soup.
4. Cheesy Biscuits: Fluffy biscuits with cheese make for a comforting addition that pairs wonderfully with every spoonful.
5. Quinoa Salad: A light quinoa salad mixed with veggies offers a nutritious complement to your hearty soup.
6. Stuffed Peppers: Flavorful stuffed peppers provide an engaging way to enhance your meal’s overall experience.

Common Mistakes to Avoid

To make the perfect Roasted Butternut and Sausage Soup, avoiding common pitfalls is key. Here are some mistakes to watch out for:

• Ignoring ingredient prep – Not properly preparing your vegetables can affect the cooking time and texture. Make sure to peel, seed, and cut the butternut squash into uniform pieces for even roasting.
• Overcooking the pasta – Cooking pasta for too long can lead to mushy results in your soup. Follow package directions closely and drain just before it reaches al dente.
• Skipping seasoning adjustments – Every brand of chicken stock varies in saltiness. Taste your soup before adding more salt to avoid an overly salty dish.
• Neglecting the fresh herbs – Fresh herbs add vibrant flavors that dry herbs might lack. Use fresh thyme or sage when possible for a richer taste.
• Not using enough broth – A soup should be well-balanced with broth flavor. Ensure you have enough chicken stock for a flavorful base; adjust according to preferred thickness.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• The soup will last for up to 4 days in the refrigerator.

Freezing Roasted Butternut and Sausage Soup

• Allow the soup to cool completely before freezing.
• Use freezer-safe containers or bags, leaving space for expansion.
• The soup can be frozen for up to 3 months.

Reheating Roasted Butternut and Sausage Soup

• Oven – Preheat oven to 350°F (175°C). Place soup in an oven-safe dish covered with foil, heating until warmed through.
• Microwave – Transfer soup to a microwave-safe bowl. Heat in intervals, stirring between each until hot throughout.
• Stovetop – Pour into a pot over medium heat, stirring occasionally until heated through.

Frequently Asked Questions

What can I substitute for sausage in Roasted Butternut and Sausage Soup?

You can use ground turkey or beef as a substitute for sausage. For a vegetarian option, try plant-based sausage alternatives.

How do I make Roasted Butternut and Sausage Soup gluten-free?

Simply replace the pasta with gluten-free varieties such as quinoa or rice noodles, and ensure your chicken stock is gluten-free.

Can I make Roasted Butternut and Sausage Soup vegan?

Yes! Substitute the sausage with plant-based sausage, replace heavy cream with coconut milk or cashew cream, and use vegetable broth instead of chicken stock.

How do I store leftovers of Roasted Butternut and Sausage Soup?

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze them for later enjoyment.

Final Thoughts

Roasted Butternut and Sausage Soup is not only delicious but also highly versatile. You can customize it by adding different vegetables or using various types of meat. Whether you’re warming up on a chilly day or looking for a hearty meal, this soup is sure to satisfy your cravings!