This butternut squash soup with Italian sausage is a richly flavored, comforting bowl built on a smooth pureed squash base, spiced fennel Italian sausage, tender white beans, and fire-roasted diced tomatoes. It’s savory, slightly sweet, and perfect for chilly evenings.
For a great accompaniment, serve with soft Parmesan dinner rolls or warm biscuits to soak up every last spoonful.
When the weather turns crisp and the leaves change, this butternut squash and Italian sausage soup hits the spot. Meat added to a pureed vegetable soup brings hearty depth and savory flavor—here the fennel-spiced sausage pairs beautifully with the natural sweetness of the squash. The beans add body and texture, and the diced tomatoes brighten the broth.
This recipe is straightforward and weeknight-friendly. It can be ready in roughly 30 to 50 minutes depending on prep and whether you roast the squash first, and it tastes like it’s been simmering all day.
Ingredients You’ll Need
This simple recipe highlights the sweetness of butternut squash while adding savory, meaty notes and hearty beans for texture.
- Butter (or a neutral oil) for sautéing.
- Yellow onion, finely chopped.
- Red bell pepper, diced for color and sweetness.
- Italian sausage, about 1 pound of bulk or removed from casings; hot or mild depending on preference.
- Garlic, minced.
- Butternut squash, roughly 2.5 pounds peeled, seeded, and cut into 1-inch cubes (about one medium squash).
- Chicken broth, 6 cups (low-sodium recommended; vegetable or bone broth works too).
- Bay leaf for subtle depth.
- Great northern (or other white) beans, one 15.5-ounce can, rinsed and drained.
- Fire-roasted diced tomatoes, one 14.5-ounce can, undrained.
- Salt and black pepper to taste.
- Heavy cream and fresh parsley for garnish (optional).
How to Make Butternut Squash Soup
This stovetop method is quick and delivers a well-balanced, flavorful soup.
- Sauté aromatics and brown the sausage. In a Dutch oven or large pot, melt half the butter (or oil) over medium heat. Add the onion and bell pepper and cook for about 2 minutes. Add the sausage and brown it, breaking it into small pieces. Stir in the garlic and cook 1 minute. Remove the sausage mixture with a slotted spoon and set aside.
- Simmer the squash. Melt the remaining butter in the pot. Add the cubed squash and cook briefly, then pour in the chicken broth and add the bay leaf. Bring to a boil, reduce heat, cover, and simmer 12–15 minutes, until the squash is tender.
- Puree and finish. Remove the bay leaf. Use an immersion blender to puree the soup until smooth, or carefully blend in batches in a blender and return to the pot. Stir back in the reserved sausage, the beans, and the diced tomatoes. Warm through, taste for seasoning, then garnish with a drizzle of cream and chopped parsley before serving.
Recipe Tips
- Veggie prep: Use a large, sharp knife when cutting butternut squash, or buy pre-cut squash to save time and effort.
- Roasting option: For deeper flavor, roast halved squash cut-side up at 400°F for about 30 minutes, then add it to the pot instead of simmering raw cubes.
- Cream alternatives: Creme fraiche, whole milk, or evaporated milk can be swapped for heavy cream.
- Dairy-free or vegetarian: Use oil instead of butter, swap chicken broth for vegetable broth, and omit sausage to make a vegetarian version.
Serving Suggestions
This soup pairs well with crusty bread or soft dinner rolls and complements a crisp salad. Garnishes such as croutons, grated Parmesan, a swirl of cream, or fresh herbs add texture and visual appeal. Finish the meal with a light dessert like pumpkin cheesecake rolls or a classic tiramisu for a satisfying autumn menu.
How to Store and Reheat Leftovers
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Cool completely, transfer to freezer-safe containers or bags, and freeze for 1–2 months. Thaw in the refrigerator overnight before reheating.
- Reheat: Warm on the stovetop over medium heat until just heated through, stirring occasionally.
Easy Soup Recipes To Try
- Creamy ravioli soup
- Crack chicken soup
- Ham bone soup
- Albondigas soup
- Chicken pot pie soup
Butternut Squash Soup
Katerina | Easy Weeknight Recipes
Ingredients
- 1 tablespoon unsalted butter, divided
- 1 small yellow onion, finely chopped
- 1 small red bell pepper, diced
- 1 pound ground Italian sausage
- Salt and freshly ground black pepper, to taste
- 4 cloves garlic, minced
- 2.5 pounds butternut squash, peeled, seeded, and chopped into 1-inch cubes
- 6 cups low-sodium chicken broth
- 1 bay leaf
- 1 can (15.5 oz) great northern beans, rinsed and drained
- 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
- Heavy cream, for garnish (optional)
- Chopped fresh parsley, for garnish
Instructions
- Melt 1/2 tablespoon butter in a Dutch oven or stockpot over medium heat. Add onions and peppers and cook about 2 minutes. Add the sausage and cook 10 minutes, breaking it into crumbles until browned and cooked through.
- Stir in the garlic, season with salt and pepper, and cook 1 minute. Use a slotted spoon to remove the sausage mixture and set aside.
- Melt the remaining butter in the pot over medium heat. Add the squash and cook 2 minutes. Stir in the broth and add the bay leaf. Increase heat to high, bring to a boil, then reduce to a simmer, cover, and cook 12–15 minutes until squash is tender.
- Remove from heat, discard the bay leaf, and set aside a few squash chunks for texture. Blend the soup with an immersion blender until smooth or blend in batches in a blender and return to the pot.
- Return the reserved squash chunks to the pot. Add the beans, diced tomatoes, and sausage mixture. Cook 3–4 minutes until heated through. Taste and adjust salt and pepper.
- Serve with a drizzle of heavy cream and a sprinkle of chopped parsley, if desired.
Equipment
- Measuring cups and spoons
- Dutch oven or large stockpot
- Wooden spoon or spatula
- Immersion blender or countertop blender
Notes
- Veggie Prep: Use a sharp, large knife to cut butternut squash or buy pre-cut cubes to save time.
- Roasting Option: Roast the squash at 400°F for about 30 minutes for a deeper, caramelized flavor before adding it to the soup.
- Cream Alternatives: Use creme fraiche or evaporated milk if you prefer a different finish.
- Dairy-Free / Vegetarian: Substitute oil for butter, use vegetable broth, and omit the sausage to make a vegetarian version.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and preparation.
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