Description
Hearty Italian sausage butternut squash soup combines rustic Italian flavors with creamy autumn comfort. Savory sausage and sweet roasted squash meld perfectly, delivering a soul-warming bowl that connects seasonal ingredients with rich, satisfying depth.
Ingredients
Scale
Main Protein:
- 1 pound (1 lb) ground Italian sausage (hot sausage in casings recommended)
Vegetables and Aromatics:
- 2.5 pounds (2.5 lbs) butternut squash, peeled, seeded, and chopped into 1-inch cubes
- 1 small yellow onion, finely chopped
- 1 small red bell pepper, diced
- 4 garlic cloves, minced
Liquids and Pantry Ingredients:
- 6 cups low-sodium chicken broth
- 1 can (15.5 ounces) great northern beans, rinsed and drained
- 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
- 1 tablespoon unsalted butter, divided
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
Optional Garnishes:
- Heavy cream
- Chopped fresh parsley
Instructions
- Render Italian sausage in a Dutch oven, breaking it into delicate crumbles while sautéing until golden brown and thoroughly cooked.
- Transfer sausage to a separate plate, leaving behind rich, flavorful drippings in the pot.
- Sauté onions and bell peppers in remaining fat, creating a fragrant aromatic base for the soup.
- Introduce minced garlic and season with salt and pepper, allowing the spices to bloom and release their essence.
- Incorporate butternut squash into the pot, coating the cubes with residual oils and seasonings.
- Pour chicken broth over the squash, adding a bay leaf for depth of flavor, and simmer until the squash becomes fork-tender.
- Remove bay leaf and transform the soup into a silky purée using an immersion blender, creating a luxurious texture.
- Reintroduce reserved sausage crumbles, alongside fire-roasted tomatoes and white beans, infusing the soup with additional layers of complexity.
- Gently reheat the mixture, ensuring all ingredients meld together harmoniously.
- Finish the soup with a delicate drizzle of heavy cream and sprinkle of fresh parsley, elevating the presentation and adding a final touch of richness.
Notes
- Swap Italian sausage with plant-based alternatives for a vegetarian version that maintains robust flavor profile.
- Roast butternut squash beforehand to intensify natural sweetness and develop deeper caramelized notes before adding to soup.
- Use immersion blender carefully to prevent splattering and ensure smooth, consistent texture without lumps.
- Adjust liquid consistency by adding extra broth if soup becomes too thick during cooking process.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 40 mg