Hearty Butternut Squash Soup with Italian Sausage Recipe
I don’t know about you, but there’s nothing quite like a warm bowl of soup to comfort my soul. And if there’s one soup that has stolen my heart entirely, it’s the Butternut Squash and Italian Sausage Soup. This soup is a perfect blend of sweet and savory, tangy and creamy, with just the right amount of kick to excite your taste buds.
But what makes this soup extraordinary isn’t just its flavors. It’s the memories it brings back every time I make it; the joy it sparks in my family when they walk into the house and smell its delightful aroma, the warmth it spreads through us all as we gather around the table to enjoy it together.
I urge you to try this soup out. Not only because it tastes amazing and is easy to make, but because it has all the power to unite your family as well. Trust me; this recipe will change your soup game for good.
Why You’ll Love This Recipe
Are you on the hunt for a savory and hearty soup that’s perfect for a cool fall day? Look no further than this butternut squash and Italian sausage soup recipe!
What’s not to love about this delicious soup? It’s a perfect blend of creamy butternut squash and spicy Italian sausage, creating an explosion of flavors in every bite. The combination of fresh sage leaves, marjoram, and garlic cloves truly brings out the natural flavors of the ingredients, taking it to another level.
Plus, this soup is incredibly easy to make. The recipe calls for simple and easy-to-find ingredients like butternut squash, Italian sausage, vegetable oil, salt, pepper and onion. The addition of heavy cream adds richness and creaminess to the dish that elevates its taste beyond measure.
Not only is this soup delicious, but it’s also nutritious! Butternut squash is packed with essential vitamins and minerals that are great for overall health. It’s known to have anti-inflammatory properties, high antioxidants and can help control blood sugar levels.
In addition, this recipe is incredibly versatile in terms of substitutions and variations. Have some leftover roasted butternut squash? Simply toss it into the mix! Want to add some wild rice or orzo? Go for it! This recipe is excellent as is or adjusted to your unique taste preferences.
Trust me; once you’ve tasted this soup, you’ll never look back. With its outstanding taste, health benefits, and endless possibilities for customization; there’s no doubt that you will fall in love with it just as much as I have.
Ingredient List
Ingredients 1
- 1 large butternut squash, roughly 3 pounds, halved and seeds removed
- 2 tablespoons vegetable oil
- 2 teaspoons salt
- Freshly ground black pepper
- 1 medium onion, diced
- 1 pound Italian sausage (spicy or mild)
- 4 cloves garlic, minced
- 4 cups chicken broth
Ingredients 2
- 1 tablespoon olive oil
- 1 can creamy butternut squash soup (good quality)
- 1 can diced tomatoes, pureed
- Fresh marjoram leaves, roughly chopped (or use dried marjoram)
- Sage leaves, roughly chopped (or use dried sage)
- Salt and freshly ground black pepper
The Recipe How-To
Are you ready to dive into the mouthwatering Butternut Squash and Italian Sausage Soup Recipe? You definitely won’t regret it! This recipe will warm your soul and taste buds with its creamy texture and savory flavors. So, let’s get started with the step-by-step guide on how you can make this cozy soup at home.
Ingredients
First things first, gather all of the following ingredients:
- 1 large butternut squash, peeled and cut into 1-inch cubes (3 pounds)
- 1 pound Italian sausage, removed from casing
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 can (15 ounces) diced tomatoes, pureed
- 1 can (15 ounces) white beans, drained and rinsed
- 2 teaspoons salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons cider vinegar or lemon juice
- 1 tablespoon fresh marjoram or sage leaves
Note: Feel free to add or remove any of the above ingredients according to your taste preferences.
Instructions
Let’s start cooking this delicious soup!
- Begin by heating the olive oil in a large pot over medium heat. Add the Italian sausage and cook for about 8-10 minutes until it turns brown, and use a slotted spoon to remove it from the pot.
- In the same pot, add onion and garlic and sauté it for a few minutes until it becomes soft.
- Add butternut squash cubes to the pot and continue sautéing them for about 10 minutes until they turn tender.
- Pour in chicken broth, water, pureed diced tomatoes, white beans, salt, black pepper, cider vinegar or lemon juice, fresh marjoram or sage leaves to the pot. Mix everything together well.
- Bring everything to a boil over high heat and then reduce the heat to medium-low. Cover the pot with a lid and let it simmer for about 15-20 minutes being careful not to scorch it.
- Use an immersion blender or transfer small batches of soup mixture into a blender to puree until it turns creamy.
- Add the cooked Italian sausage back into the soup pot and stir gently.
- Let it simmer for another few minutes so that everything gets heated thoroughly.
- Serve hot with grated Parmesan cheese or crusty bread on top.
Conclusion
See? It’s that easy! Now, it’s time for you to enjoy this Butternut Squash and Italian Sausage Soup Recipe that will fill your senses with warmth and comfort. Whether you’re looking for a quick breakfast treat or something cozy to cozy up with in winter nights, this soup is sure to become one of your favorites!
Variations
But wait—there’s more! If
Substitutions and Variations
We all know that in the kitchen, some recipes lend themselves well to substitutions and variations. This butternut squash and Italian sausage soup recipe is no exception. So, listen up, you intrepid chefs, because here are some ideas that will take your soup-making game to the next level.
First up, let’s talk about the sausage. I recommend using spicy Italian sausage for this recipe. However, if you’re not a fan of things too spicy or want to mix it up a bit, sweet Italian sausage is a great alternative. And if you’re feeling particularly adventurous, try switching out the Italian sausage for chorizo or even breakfast sausage! You can also make this recipe vegetarian by swapping the sausage for tender white beans.
Now let’s get into the other ingredients. If you’re not a fan of butternut squash, feel free to substitute it with pumpkin or acorn squash. You can also use a mixture of different squashes – like kabocha or delicata – for added complexity of flavour. Instead of using fresh marjoram and sage leaves as called for in the recipe, dried herbs are acceptable substitutes, just use half the amount called for in the original recipe.
For a creamier soup, double down on the cream by swapping out half (or all) of the chicken broth with heavy cream or coconut milk. You can also add a touch more spice with a sprinkling of cayenne pepper or paprika.
One final variation worth mentioning is adding some greens to your soup! Try throwing in some kale or Swiss chard towards the end of cooking for an additional boost of nutrition and depth of flavor.
With these substitutions and variations at your fingertips, you’ll be able to create endless delicious versions of this good butternut squash and Italian sausage soup – perfect for those chilly winter nights when nothing else hits quite right.
Serving and Pairing
Let me tell you, this soup is a showstopper. It’s hearty, warming, and fills your belly with creamy goodness. And not to mention the enticing aroma that fills the air while it simmers on the stove. Trust me, whoever you serve this to will be impressed.
To serve this soup, I recommend ladling it into large soup bowls or mugs. I find that the big bowls make for comforting meals that are satisfying and filling. Additionally, you can sprinkle some freshly ground black pepper or chopped fresh sage on top of each serving for some extra flavour and garnish.
When it comes to pairing this soup with other foods, I suggest some crusty bread- perfect for dunking and soaking up all the broth of the soup. A nice side salad with a light vinaigrette dressing would also be a fresh counterbalance to the richness of the soup.
And if you’re looking to take this meal to another level of indulgence, try adding some grated Parmesan cheese on top of each bowl of soup. That earthy and nutty taste will bring out even more flavor profiles in your dish.
Overall, this soup is versatile enough to pair with many different side dishes but equally satisfying enough to eat alone as well.
Make-Ahead, Storing and Reheating
Listen up, folks. You don’t always have to sweat it out in the kitchen, especially when prepping a soup like this one. Trust me, I’m a foodie horror writer. Who knows better than me? You can lighten your load by making this Butternut Squash and Italian Sausage Soup ahead of time. It stores well in the fridge or freezer.
To make this masterpiece ahead of time, you’ll want to let it cool down completely before storing it in an airtight container. It will sit pretty in the fridge for about 3-4 days without getting funky on you.
But if you’re like me and prefer to stockpile some of that good butternut squash soup food for later use, freezing it is your best bet. Let me tell you, good things come to those who wait (to freeze). Be patient for at least six hours while it sets up in the freezer before transferring it to a sealable freezer bag.
Now for the reheating process. For best results, thaw the soup overnight in your refrigerator or let it sit outside until thoroughly defrosted. Then, slowly reheat it over medium-low heat while diluting with water if needed to prevent any compromising of its creamy yet spicy goodness.
There you have it! Whether serving right away or reserving for future consumption,this Butternut Squash and Italian Sausage Soup is a winner every time!
Tips for Perfect Results
Cooking is an art, and like every art, to shine through your dish, you need the right set of tools, a lot of love and a few pro tips up your sleeves. As the temperature drops outside, what sounds more satisfying than a warm bowl of soup? The Butternut Squash and Italian Sausage Soup Recipe is one of my favorites. Here are some tips that will turn your pot into a masterpiece.
Tip 1: Roasting is Key
Don’t shy away from roasting squashes before adding them to your soup – It creates a beautiful caramelization of natural sugars, elevating the depth and sweetness while making the texture creamier.
Tip 2: Invest in a Good Quality Pot
When cooking soups, roasts or stews, investing in good quality cookware will make all the difference. Avoid thin stainless steel pots at all costs; I recommend using Dutch ovens made from high-quality cast iron. It evenly distributes heat and maintains consistent temperature throughout cooking.
Tip 3: Add Beans for Texture and Protein
To add variety of texture and protein to the Butternut Squash and Italian Sausage Soup Recipe, try mixing in a can of tender white beans or buttery chickpeas.
Tip 4: Don’t Skimp on Spices
Spices are not only flavor enhancers but also hold extensive healing properties. Nutmeg compliments the nuttiness of butternut squash while cinnamon elevates natural sweetness in sausages. Adding dried thyme leaves or fresh rosemary sprigs takes your palate party to new heights.
Tip 5: Let The Soup Sit
Once everything is combined, let it sit on low heat for about half an hour before serving. This extra time allows flavors to blend seamlessly into each other and enhances consistency.
Implement these tips into making Butternut Squash and Italian Sausage Soup Recipe and watch as it turns from a mediocre dish to something absolutely sublime.
Bottom Line
in the style of Stephen King:
In conclusion, my friends, I wholeheartedly recommend you give this Butternut Squash and Italian Sausage Soup recipe a try. It’s a perfect dish to warm you up on chilly autumn nights or to impress your dinner guests with an unforgettable flavor that they’ll rave about for years to come. The creamy and rich butternut squash combined with savory and spicy Italian sausage creates an explosive taste that’ll leave your taste buds begging for more.
Remember, there’s no need to be intimidated by anything in the recipe, as long as you follow the instructions carefully, anyone can cook it up. And trust me when I tell you, the results are worth it.
Finally, don’t forget about the versatility of this soup. You can make variations and substitutions to fit your specific tastes or needs. You can pair it with different sides or wine options depending on the occasion.
So go ahead and try out this recipe today! Your family and friends will thank you for it. And who knows, maybe this could be the start of your own personal culinary journey full of excitement, experimentation, and satisfaction.
Butternut Squash and Italian Sausage Soup Recipe
Ingredients
- 1 large butternut squash, about 3 pounds, halved, seeds removed
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- fresh ground black pepper
- 1/2 lb sweet Italian sausage, removed from casings
- 1 large onion, chopped
- 6 garlic cloves, minced
- 1 tablespoon chopped fresh sage, plus
- 12 whole sage leaves
- 1 teaspoon chopped fresh marjoram
- 6 cups low-fat chicken broth or 6 cups broth
- 1 teaspoon cider vinegar or 1 teaspoon lemon juice
- 1/2 cup heavy cream (or more)
- 2 tablespoons butter
Instructions
- Preheat the oven to 400 degrees F.
- Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.
- In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
- With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.
- In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain.
- Serve the soup in bowls, garnished with the crispy sage leaves.
Your own notes
Nutrition
Recommended Recipes Just For You
Tony is an experienced chef, crafting delicious comfort food. He’s also an influential blogger, providing helpful recipes and tips on his website, taosburgersandbeer.com. As an expert in his field, he offers valuable advice to readers. His knowledge and creative recipes make it easy to cook exciting, flavorful dishes.