Roasted Butternut and Sausage Soup

Roasted Butternut and Sausage Soup is a delightful dish that warms the soul. With its creamy texture and rich flavors, this soup highlights the sweetness of roasted butternut squash combined with savory sausage. Perfect for cozy family dinners or gatherings, this recipe delivers comfort in every bowl.

Why You’ll Love This Recipe

• Rich Flavor: The caramelized butternut squash and savory sausage create a deliciously complex flavor profile that will leave you wanting more.
• Easy to Prepare: With straightforward steps, this soup can be made in just over an hour, making it perfect for weeknight meals.
• Versatile Ingredients: Customize your soup by adding different vegetables or pasta types based on your preference and pantry staples.
• Nutritious and Filling: Packed with nutrients from vegetables, protein from sausage, and warmth from spices, this meal is both hearty and healthy.
• Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week. This soup freezes well too!

Tools and Preparation

Before diving into making Roasted Butternut and Sausage Soup, gather the essential tools you’ll need for this recipe.

Essential Tools and Equipment

• Large saucepan
• Medium soup pot
• Sheet tray
• Wooden spoon
• Ladle

Importance of Each Tool

• Large saucepan: Ideal for boiling pasta quickly while ensuring even cooking.
• Medium soup pot: Perfect for making soups, allowing ample space to combine all ingredients without overflow.
• Sheet tray: Essential for roasting butternut squash evenly in the oven.
• Wooden spoon: Great for stirring ingredients without scratching your cookware.
• Ladle: Makes serving soup easy and mess-free.

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Ingredients

To create your delicious Roasted Butternut and Sausage Soup, gather the following ingredients:

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
• 6 cups heated chicken stock, homemade if possible

For the Vegetables

• 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

For the Seasoning

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

For the Pasta and Creaminess

• 2 cups dry pasta (we used Ditalini)
• 1 pound Italian sweet sausage, removed from their casings
• 2 tablespoons butter
• 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. Line a sheet tray with foil to make cleanup easier.

Step 2: Roast the Butternut Squash

1. Peel and clean the squash thoroughly. Cut it into one-inch pieces.
2. Lay out the pieces on the sheet tray. Drizzle with olive oil and sprinkle with black pepper.
3. Roast in the oven for ten minutes; flip the pieces over and roast for an additional ten minutes. Remove from oven and set aside.

Step 3: Cook the Pasta

1. In a large saucepan, bring water to a boil with some salt added.
2. Once boiling, add the pasta. Cook according to package directions.
3. Drain pasta once cooked and rinse under cold water to stop cooking. Set aside.

Step 4: Brown the Sausage

1. Spray the bottom of a medium soup pot with kitchen pan spray; heat over medium-high heat.
2. Add sausage meat to the pot. Break it up using a wooden spoon; brown for about five minutes.

Step 5: Sauté Vegetables

1. Move browned sausage to the edges of the pot; add butter to melt in center.
2. Add leeks, carrots, and celery; sauté for three minutes until softened.

Step 6: Add Spices

Add garlic, thyme, sage, and red pepper flakes to sautéed vegetables; cook for two minutes until fragrant.

Step 7: Simmer

Pour in hot chicken stock; bring to a simmer. Let it simmer until vegetables are tender—about 15 minutes.

Step 8: Combine Ingredients

Stir in spinach, roasted squash, Parmesan cheese, and heavy cream; heat through until warm enough to serve.

Step 9: Final Touches

Use a ladle to skim off any fat floating on top of your soup. Taste before adding kosher salt; season only if necessary.

Step 10: Serve

Place cooked pasta into serving bowls; pour hot soup over them. Top with additional grated Parmesan cheese as desired before serving.

Now you can enjoy a warm bowl of Roasted Butternut and Sausage Soup that is both satisfying and full of flavor!

How to Serve Roasted Butternut and Sausage Soup

Roasted Butternut and Sausage Soup is a hearty dish that can be enjoyed in various ways. Here are some serving suggestions to elevate your dining experience.

Pair with Crusty Bread

• A loaf of fresh crusty bread is perfect for dipping into the creamy soup, adding texture and flavor.

Serve with a Green Salad

• A light green salad with a vinaigrette complements the richness of the soup, providing a refreshing contrast.

Add a Squeeze of Lemon

• A splash of fresh lemon juice brightens the flavors, enhancing the sweetness of the butternut squash.

Garnish with Fresh Herbs

• Sprinkling chopped parsley or basil on top adds color and an aromatic touch to your bowl.

Offer Extra Cheese

• Providing additional grated Parmesan cheese allows guests to add more creaminess and depth to their serving.

How to Perfect Roasted Butternut and Sausage Soup

To make your Roasted Butternut and Sausage Soup truly shine, consider these tips for perfection.

• Use Fresh Ingredients: Always opt for fresh vegetables and herbs to enhance the flavor profile of your soup.
• Adjust Seasonings: Taste before serving; you may want to add more spices or salt depending on your preference.
• Cook Pasta Al Dente: Ensure that the pasta is slightly undercooked before adding it to the soup. It will absorb some broth without becoming mushy.
• Blend for Creaminess: If you prefer a smoother texture, blend part of the soup before adding back in the chunks.
• Experiment with Spices: Feel free to introduce other spices like paprika or cumin for an extra layer of flavor.

Best Side Dishes for Roasted Butternut and Sausage Soup

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

1. Garlic Bread: This classic pairs well, offering buttery goodness that complements the soup’s flavors.
2. Caprese Salad: The freshness of tomatoes, mozzarella, and basil balances out the rich soup.
3. Roasted Brussels Sprouts: Their slight bitterness works as a great contrast against the sweetness of butternut squash.
4. Mediterranean Quinoa Salad: Light yet filling, this salad brings in textures and flavors that match nicely with the soup.
5. Cheesy Polenta: Creamy polenta adds comfort and pairs beautifully as a base for the soup.
6. Stuffed Bell Peppers: Filled with grains or beans, they make a satisfying side that complements the main dish well.
7. Cornbread Muffins: These sweet muffins provide a delightful contrast to savory soups.
8. Oven-Roasted Vegetables: Seasonal vegetables roasted until caramelized bring extra nutrition and vibrant colors to your meal.

Common Mistakes to Avoid

When preparing Roasted Butternut and Sausage Soup, it’s easy to make a few common mistakes. Let’s explore how to ensure your soup turns out perfectly every time.

• Skipping the roasting step: Roasting the butternut squash enhances its flavor and sweetness. Don’t skip this important step—ensure it’s caramelized before adding it to the soup.
• Not seasoning at each stage: To build layers of flavor, season as you go. Taste the soup before serving and adjust the salt accordingly to avoid blandness.
• Overcooking the vegetables: Cooking vegetables too long can lead to mushiness. Keep an eye on the cooking times for leeks, carrots, and celery to maintain their texture.
• Ignoring pasta cooking instructions: Overcooked pasta can become too soft when added to soup. Follow package instructions closely for al dente pasta that holds up in the broth.
• Neglecting garnishes: A sprinkle of freshly grated Parmesan cheese or herbs adds a finishing touch that elevates your dish. Don’t forget this simple yet impactful step.

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Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container for up to 3–4 days.
• Allow soup to cool completely before sealing to prevent condensation.

Freezing Roasted Butternut and Sausage Soup

• Freeze in freezer-safe containers for up to 3 months.
• Leave space at the top of containers for expansion during freezing.

Reheating Roasted Butternut and Sausage Soup

• Oven: Preheat to 350°F and heat soup in an oven-safe dish covered with foil for about 20 minutes or until hot.
• Microwave: Heat in microwave-safe bowls in 1-minute intervals, stirring in between until warmed through.
• Stovetop: Warm over medium heat on the stovetop, stirring frequently until heated evenly.

Frequently Asked Questions

Here are some common questions regarding Roasted Butternut and Sausage Soup that might help clarify any doubts.

Can I use turkey sausage instead of Italian sausage?

Yes! Turkey sausage is a great alternative and will keep the flavors delicious while being slightly lighter.

How can I make this Roasted Butternut and Sausage Soup vegetarian?

You can substitute sausage with plant-based sausage or mushrooms. Use vegetable broth instead of chicken stock for a complete vegetarian version.

What type of pasta works best in this soup?

Ditalini is ideal due to its small size, but you can also use any small pasta like elbow macaroni or mini shells.

How do I thicken my Roasted Butternut and Sausage Soup?

If you prefer a thicker consistency, blend part of the soup after cooking, or add a bit of cornstarch mixed with water to thicken it further.

Final Thoughts

Roasted Butternut and Sausage Soup is not only comforting but also versatile. Feel free to customize it with your favorite ingredients or spices. Whether enjoyed on a chilly day or served at dinner parties, this hearty soup is sure to impress all who taste it!