Name: Roasted Butternut and Sausage Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 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; 1 pound Italian-style turkey sausage, removed from 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; 1 teaspoon dry thyme; ¼ teaspoon red pepper flakes; 1 teaspoon dry sage; 6 cups (1 ½ quarts) heated chicken stock; 3 cups baby spinach, coarsely chopped; ½ cup freshly grated Parmesan cheese; 1 cup heavy cream; Kosher salt, as needed

Description

Warm up with delicious Roasted Butternut and Sausage Soup! Enjoy this creamy blend of flavors—try it now!

Ingredients

Scale

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
1 pound Italian-style turkey sausage, removed from 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
1 teaspoon dry thyme
¼ teaspoon red pepper flakes
1 teaspoon dry sage
6 cups (1 ½ quarts) heated chicken stock
3 cups baby spinach, coarsely chopped
½ cup freshly grated Parmesan cheese
1 cup heavy cream
Kosher salt, as needed

Instructions

Preheat your oven to 450 degrees F. Line a sheet tray with foil to ensure easy cleanup.
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 20 minutes until caramelized.
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.
Spray the bottom of a medium soup pot with kitchen pan spray. Heat over medium-high heat. Add sausage meat and brown for about five minutes.
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.
Mix in minced garlic, thyme, sage, and red pepper flakes. Cook together for two additional minutes until aromatic.
Pour in hot chicken stock. Bring to a simmer; cook until vegetables are tender—approximately 15 minutes.
Stir in baby spinach, roasted squash pieces, Parmesan cheese, and heavy cream. Heat until warmed through to serving temperature.
Using a ladle, skim off any excess fat floating on top of the soup. Taste before adding kosher salt; adjust seasoning if necessary.
Place cooked pasta into individual serving bowls then pour hot soup over each portion. Top with extra grated Parmesan cheese before serving.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 6g
Sodium: 810mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 4g
Protein: 12g
Cholesterol: 60mg

Keywords: To make this soup gluten-free, substitute traditional pasta with gluten-free options like rice noodles or quinoa. For a vegan version, replace turkey sausage with plant-based sausage alternatives and use coconut milk instead of cream.