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Roasted Butternut and Turkey Sausage Soup

Roasted Butternut and Sausage Soup
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Roasted Butternut and Sausage Soup is a heartwarming dish perfect for chilly evenings or friendly gatherings. This creamy soup features caramelized butternut squash, savory sausage, and a medley of fresh vegetables simmered in a rich chicken broth. Its delightful flavors and satisfying texture make it an ideal centerpiece for any meal. With easy preparation steps, this recipe is accessible for cooks of all skill levels, and it stores beautifully, tasting even better the next day!

Ingredients

Scale
  • 2 pounds butternut squash
  • 2 tablespoons extra virgin olive oil
  • 1 pound Italian sweet sausage (substitute with turkey sausage)
  • 2 cups leeks
  • 1 cup carrots
  • 1/2 cup celery
  • 1 tablespoon garlic
  • 6 cups chicken stock
  • 3 cups baby spinach
  • 1 cup heavy cream
  • 2 cups dry pasta (we used Ditalini)
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • 1 teaspoon dry thyme
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon dry sage
  • Kosher salt, as needed

Instructions

  1. Preheat the oven to 450°F. Toss butternut squash chunks with olive oil and black pepper on a lined baking sheet, roasting until tender (about 20 minutes).
  2. Cook pasta according to package directions; drain and set aside.
  3. In a medium soup pot sprayed with cooking spray, brown the sausage over medium-high heat for about five minutes.
  4. Add butter and sauté leeks, carrots, and celery until softened (3 minutes). Stir in garlic, thyme, sage, and red pepper flakes; cook for another two minutes.
  5. Pour in heated chicken stock and simmer until vegetables are tender (15 minutes).
  6. Stir in spinach, roasted squash, Parmesan cheese, and heavy cream; heat through.
  7. Serve over cooked pasta with additional grated cheese if desired.

Nutrition

Find it online: https://tastyplatepath.com/roasted-butternut-and-sausage-soup/