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Bowl of Italian sausage butternut squash soup with bread
ChefMaster Emily

Italian Sausage Butternut Squash Soup

If fall were a soup, this Italian Sausage Butternut Squash Soup would be it—warm, hearty, a little spicy, and oh-so-satisfying. Savory Italian sausage mingles with sweet, velvety butternut squash, all swirled together in a rich broth that tastes like a cozy hug. It’s the kind of soup that makes you want to curl up with a blanket and a big ol’ spoon. And the best part? It’s ridiculously easy to make!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Italian-inspired comfort food
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Italian sausage hot or sweet, casing removed
  • 1 butternut squash peeled and cubed (about 4 cups)
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 carrots sliced
  • 2 stalks celery chopped
  • 4 cups chicken or vegetable broth
  • 1 tsp thyme dried or fresh
  • 1 tsp sage dried or fresh
  • 1 tbsp olive oil
  • salt and pepper to taste

Equipment

  • Large Pot or Dutch Oven
  • Immersion Blender (optional)

Method
 

  1. Heat a large pot over medium heat. Add the sausage and cook until browned, breaking it into crumbles. Remove and set aside.
  2. Add olive oil to the pot. Sauté the onion, garlic, carrots, and celery until softened and fragrant.
  3. Stir in the butternut squash, thyme, and sage. Let cook for 2-3 minutes.
  4. Pour in the broth. Bring to a boil, then reduce heat and simmer for about 20 minutes until the squash is tender.
  5. Optional: Blend part or all of the soup with an immersion blender for a creamy texture.
  6. Return the cooked sausage to the pot. Stir, season with salt and pepper, and heat through before serving.

Notes

Use pre-cut squash to save time. A splash of apple cider vinegar brightens the flavor. For added spice, toss in red pepper flakes. Can be made vegetarian using lentils and veggie broth.