Roasted Butternut and Sausage Soup

Roasted Butternut and Sausage Soup is the perfect dish for cozy evenings or gatherings with family and friends. This hearty soup boasts a delightful blend of flavors from caramelized butternut squash, savory sausage, and fresh vegetables, all simmered together in a creamy broth. It’s rich, satisfying, and suitable for any occasion, whether it’s a weeknight dinner or a festive gathering.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of roasted butternut squash and Italian sausage creates a rich and comforting taste.
• Easy to Prepare: With straightforward steps and minimal prep time, this soup is accessible for cooks at any skill level.
• Nutritious Ingredients: Packed with vegetables like leeks, carrots, and spinach, this soup is both healthy and delicious.
• Versatile Meal: This soup can be served as a starter or a main dish, making it perfect for any meal.
• Leftover Friendly: It stores well in the fridge and tastes even better the next day!

Tools and Preparation

Before diving into the cooking process, gather your tools. Having everything ready will make your cooking experience smoother.

Essential Tools and Equipment

• Large saucepan
• Medium soup pot
• Baking sheet
• Wooden spoon
• Ladle

Importance of Each Tool

• Large saucepan: Essential for boiling pasta efficiently without crowding.
• Medium soup pot: Perfect size for simmering your ingredients evenly while developing flavors.

Ingredients

Roasted Butternut and Sausage Soup combines chunks of caramelized butternut squash, sweet Italian sausage, aromatic vegetables, baby spinach, and tender pasta in a creamy, flavorful broth.

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 Flavor:

• 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
• 1 teaspoon dry thyme
• ¼ teaspoon red pepper flakes
• 1 teaspoon dry sage (or poultry seasoning if you can’t find sage)

For Serving:

• 6 cups (1 ½ quarts) heated chicken stock, homemade if possible
• 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 the oven to 450 degrees F and line a sheet tray with foil.

Step 2: Roast the Squash

• Peel and clean the squash; cut into one-inch pieces.
• Lay out on the sheet tray with olive oil and black pepper.
• Roast for ten minutes; flip the pieces over.
• Roast for an additional ten minutes until tender. Remove from oven and set aside.

Step 3: Cook the Pasta

Bring a large saucepan of water to a boil with some salt. Once boiling:
1. Add the pasta according to box directions.
2. Drain and rinse with cold water; set aside.

Step 4: Brown the Sausage

Spray the bottom of a medium soup pot with kitchen pan spray over medium-high heat.
Once hot:
* Add the sausage meat; break it up using a wooden spoon.
* Brown for about five minutes.

Step 5: Sauté Vegetables

Move the cooked sausage to the edges of the pan. Add butter:
* Once melted, add leeks, carrots, and celery.
* Cook for three minutes until softened.

Step 6: Add Seasonings

Add garlic, thyme, sage, and red pepper flakes:
* Cook for an additional two minutes until fragrant.

Step 7: Simmer Broth

Add hot chicken stock:
* Bring to a simmer; cook until vegetables are tender (about 15 minutes).

Step 8: Combine Ingredients

Stir in spinach, cooked squash, Parmesan cheese, and heavy cream:
* Heat until all ingredients are warmed through.

Step 9: Finish Up

Use a ladle to skim off any fat floating on top:
* Taste soup; add kosher salt if needed.

Step 10: Serve

Place cooked pasta into serving bowls:
* Pour hot soup over pasta.
* Top with grated Parmesan cheese before serving.

Enjoy your Roasted Butternut and Sausage Soup!

How to Serve Roasted Butternut and Sausage Soup

Serving Roasted Butternut and Sausage Soup can elevate the dining experience. This hearty soup is versatile and pairs well with various accompaniments, making it perfect for any occasion.

With Crusty Bread

• Freshly baked bread is ideal for soaking up the delicious broth. Consider sourdough or a rustic baguette for added texture.

Topped with Fresh Herbs

• Sprinkle chopped fresh herbs like parsley or basil on top for a burst of flavor and a touch of color.

With a Side Salad

• A light side salad with mixed greens, cherry tomatoes, and a vinaigrette complements the richness of the soup perfectly.

Served in a Bread Bowl

• For a unique presentation, hollow out small round loaves of bread and serve the soup inside them. It adds an extra layer of flavor!

With Grated Cheese

• Offer freshly grated Parmesan or any preferred cheese at the table. It allows guests to customize their bowls with cheesy goodness.

Accompanied by Garlic Bread

• Crispy garlic bread makes an excellent side, adding crunch and flavor that enhances every spoonful of soup.

How to Perfect Roasted Butternut and Sausage Soup

Perfecting your Roasted Butternut and Sausage Soup involves attention to detail. Here are some tips to enhance your recipe:

• Use fresh ingredients – Opt for seasonal vegetables and fresh herbs to bring out the best flavors in your soup.

• Roast the squash thoroughly – Ensure that the butternut squash is caramelized well before adding it to the soup; this enhances its natural sweetness.

• Taste as you go – Always taste your broth before serving; adjusting salt levels can make a significant difference in flavor.

• Experiment with spices – Feel free to add different herbs or spices like nutmeg or rosemary to create unique flavor profiles.

• Adjust creaminess – For a lighter version, reduce the amount of heavy cream or substitute with coconut milk for a dairy-free option.

• Let it sit – Allowing the soup to rest after cooking helps meld flavors together for an even richer taste.

Best Side Dishes for Roasted Butternut and Sausage Soup

Pairing side dishes with your Roasted Butternut and Sausage Soup can enhance meal enjoyment. Here are some delightful options:

1. Garlic Knots – Soft knots brushed with garlic butter make a fantastic accompaniment that guests will love dipping into their soup.

2. Caesar Salad – Crisp romaine tossed in creamy Caesar dressing complements the warmth of the soup while adding crunch.

3. Bruschetta – Toasted bread topped with diced tomatoes, basil, and olive oil offers a fresh contrast to the rich flavors of the soup.

4. Stuffed Peppers – Colorful bell peppers filled with quinoa or rice provide additional nutrition while pairing beautifully with your soup’s flavors.

5. Cheesy Polenta – Creamy polenta infused with cheese creates a comforting side dish that works well alongside this hearty soup.

6. Roasted Vegetables – Seasonal roasted veggies bring extra color and nutrients to your meal, enhancing its overall appeal.

7. Herbed Rice Pilaf – Fluffy rice cooked with herbs adds a light yet flavorful touch that balances well with the richness of the soup.

8. Pickled Vegetables – A small side of pickled veggies can offer a refreshing tang that cuts through the creamy texture of the soup.

Common Mistakes to Avoid

To ensure your Roasted Butternut and Sausage Soup turns out perfect, avoid these common mistakes.

• Rushing the roasting process: Roasting butternut squash too quickly can lead to uneven cooking. Make sure to roast until caramelized for the best flavor.
• Not seasoning adequately: Under-seasoning can make your soup bland. Taste as you go and adjust with salt or other spices as needed.
• Using cold stock: Adding cold stock to the pot will slow down cooking time. Always heat your chicken stock before adding it to the soup for a smoother process.
• Skipping the fat removal step: Not skimming off fat may leave a greasy texture. Use a ladle to skim off excess fat before serving for a cleaner taste.
• Overcooking pasta: Overcooked pasta can become mushy in the soup. Cook it al dente and add it just before serving to maintain its texture.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover soup in airtight containers.
• It will keep well in the fridge for up to 3 days.

Freezing Roasted Butternut and Sausage Soup

• Allow the soup to cool completely before freezing.
• Freeze in containers or freezer bags, leaving space for expansion, for up to 3 months.

Reheating Roasted Butternut and Sausage Soup

• Oven: Preheat to 350°F (175°C), place soup in an oven-safe dish covered with foil, and heat until warm.
• Microwave: Transfer soup into a microwave-safe bowl, cover loosely, and heat on medium power, stirring occasionally until hot.
• Stovetop: Pour soup into a pot over medium heat, stirring frequently until heated through.

Frequently Asked Questions

Here are some common questions about Roasted Butternut and Sausage Soup.

Can I use different types of sausage?

Yes! You can substitute Italian sausage with chicken or turkey sausage for a lighter option.

Is there a vegan alternative for this recipe?

Absolutely! Replace the sausage with plant-based sausage and use coconut milk instead of heavy cream for a vegan version.

How can I make my Roasted Butternut and Sausage Soup spicier?

Add more red pepper flakes or include chopped jalapeños during cooking for extra heat.

What should I serve with this soup?

Roasted Butternut and Sausage Soup pairs well with crusty bread or a fresh salad for a complete meal.

Final Thoughts

Roasted Butternut and Sausage Soup is not only delicious but also versatile. You can customize it by adding vegetables or adjusting spices according to your preference. We encourage you to try this heartwarming dish; it’s perfect for chilly days!