Description
Italian Sausage Butternut Squash Soup
This hearty Italian Sausage Butternut Squash Soup is perfect for cozy nights. Inspired by classic Tuscan flavors, this soup is full of veggies, creamy goodness, and savory Italian sausage. It’s a comforting meal that’s easy to make and great for meal prepping. Whether you’re serving it for a family dinner or storing it for weekday lunches, it reheats beautifully, making every bite as good as the first. Pair it with some crusty bread, and you’ve got the perfect comfort meal for chilly weather.
1 lb Italian sausage, mild
1 onion, diced
2 cloves garlic, minced
1 tbsp Italian seasoning
1 small butternut squash, diced (5 cups)
14 oz fire-roasted diced tomatoes
14 oz can white beans, drained
6 cups chicken broth
1 cup heavy cream (or coconut cream)
4 cups kale, sliced
2 tbsp cornstarch mixed with 3 tbsp water
Salt & pepper to taste
Directions:
1. Cook sausage, onion, garlic & seasoning.
2. Add squash, tomatoes, beans, & broth. Simmer 15 mins.
3. Stir in kale, cook until tender.
4. Add cream, cornstarch mix & serve.
Prep Time: 30 mins
Kcal: 463
Step-by-Step Guide
1. In a large pot or Dutch oven over medium-high heat, cook 1 lb of Italian sausage (casings removed), breaking it up with a spoon until browned. Add the diced onion and cook for 5 minutes until softened. Stir in the minced garlic and 1 tbsp Italian seasoning, cooking for 1 more minute until fragrant.
2. Add the diced butternut squash, the can of fire-roasted diced tomatoes (with juices), the drained white beans, and 6 cups of chicken broth. Stir well to combine.
3. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the butternut squash is fork-tender.
4. Stir in the sliced kale and cook for an additional 5 minutes until the kale is wilted and tender.
5. Reduce heat to low. Stir in 1 cup of heavy cream. Slowly pour in the cornstarch slurry (2 tbsp cornstarch mixed with 3 tbsp water), stirring constantly. Simmer for 2-3 minutes until the soup thickens slightly. Season with salt and pepper to taste before serving.
Serving Suggestions
This soup is a complete meal on its own, but a few accompaniments elevate it. Serve with a slice of warm, crusty artisan bread or garlic bread for dipping. For a lighter option, pair with a simple arugula salad dressed with lemon vinaigrette. Garnish individual bowls with a sprinkle of grated Parmesan cheese, a drizzle of high-quality olive oil, or a few fresh basil leaves.
How-to Summary
Brown Italian sausage with onions, garlic, and seasoning. Add squash, tomatoes, beans, and broth, then simmer until squash is tender. Wilt the kale, then finish the soup by stirring in cream and a cornstarch slurry to thicken. Season and serve hot.
Frequently Asked Questions
Can I make this soup vegetarian? Absolutely. Omit the sausage and use a plant-based sausage alternative or an extra can of beans. Use vegetable broth instead of chicken broth.
How should I store and reheat leftovers? Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if it has thickened too much.
Can I freeze this soup? Yes, but for best texture, freeze it before adding the cream and cornstarch slurry. Thaw overnight in the fridge, reheat, and then add the cream and thickener as directed.
What can I use instead of heavy cream? Full-fat coconut cream is a great dairy-free alternative. For a lighter option, half-and-half will work, but avoid boiling after adding to prevent curdling.
My squash isn’t getting tender. What’s wrong? Ensure your squash pieces are diced uniformly, about 1/2-inch cubes. If pieces are too large, they will take much longer to cook. Simmer until easily pierced with a fork.
Common Mistakes to Avoid
- Overcooking the Kale: Add the kale last and only cook until just wilted to maintain its texture and vibrant color.
- Adding Cream at a Boil: Always reduce the heat to low before adding cream to prevent it from separating or curdling.
- Skipping the Cornstarch Slurry: This step is crucial for giving the soup a rich, slightly thickened body. Mix the cornstarch with cold water first to avoid lumps.
- Underseasoning: Taste and season at the end, as the saltiness of the sausage and broth can vary.
Conclusion
This Italian Sausage Butternut Squash Soup is the epitome of hearty, flavorful comfort food. Its blend of savory sausage, sweet squash, and creamy broth is both nourishing and deeply satisfying. Perfect for meal prep and incredibly versatile, this one-pot wonder is sure to become a staple in your fall and winter recipe rotation. Enjoy the cozy, Tuscan-inspired flavors!