Roasted Butternut and Sausage Soup

Roasted Butternut and Sausage Soup is a comforting dish perfect for any occasion. This creamy soup features roasted butternut squash, savory sausage, and tender pasta, making it a satisfying choice for family dinners or cozy gatherings. The combination of flavors and textures creates a delightful meal that warms the soul.

Why You’ll Love This Recipe

• Delicious Flavor: The sweet and nutty taste of roasted butternut squash pairs perfectly with savory sausage and fresh herbs.
• Easy to Prepare: With simple steps and everyday ingredients, this recipe can be made by cooks of all levels.
• Versatile Meal: Serve it as a hearty main dish or as an appetizer at your next dinner party.
• Perfect for Meal Prep: Make a big batch ahead of time and enjoy leftovers throughout the week.
• Nutritious Ingredients: Packed with vegetables and protein, this soup is both filling and healthy.

Tools and Preparation

To make Roasted Butternut and Sausage Soup, you’ll need some essential tools to ensure a smooth cooking experience.

Essential Tools and Equipment

• Large saucepan
• Medium soup pot
• Sheet tray
• Wooden spoon
• Ladle
• Kitchen pan spray

Importance of Each Tool

• Large saucepan: Ideal for boiling pasta quickly without crowding the pot.
• Medium soup pot: Perfect for making the soup base; its size allows for easy stirring and combining of ingredients.
• Ladle: Makes serving the soup easy while helping to control portion sizes.

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Ingredients

To create this 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
• 1 pound Italian sweet sausage, removed from their casings
• 2 tablespoons butter
• 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
• 1 teaspoon dry thyme
• ¼ teaspoon red pepper flakes
• 1 teaspoon dry sage (or poultry seasoning if you can’t find sage)
• 6 cups (1 ½ quarts) heated chicken stock, homemade if possible
• 3 cups baby spinach, coarsely chopped
• ½ cup freshly grated Parmesan cheese, plus more for serving
• 1 cup heavy cream

For the Pasta

• 2 cups dry pasta (we used Ditalini)

Seasoning

• 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.

Step 2: Roast the Squash

1. Peel and clean the squash. Cut it into one-inch pieces.
2. Place the squash on the sheet tray with olive oil and black pepper.
3. Roast for ten minutes, then flip and roast for another ten minutes. Remove from oven and set aside.

Step 3: Cook the Pasta

1. Bring a large saucepan of water to a boil with some salt.
2. Once boiling, add the pasta and cook according to box directions.
3. Drain pasta, rinse with cold water, and 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, breaking it up while browning with a wooden spoon for about five minutes.

Step 5: Sauté Vegetables

1. Move cooked sausage to pan edges; add butter until melted.
2. Stir in leeks, carrots, and celery; cook for three minutes.

Step 6: Add Spices

Add garlic, thyme, sage, and red pepper flakes; sauté for two minutes until fragrant.

Step 7: Combine Stock

Pour in hot stock. Bring mixture to a simmer; cook until vegetables are tender—about 15 minutes.

Step 8: Final Touches

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

Step 9: Taste Test

Use a ladle to skim off any fat on top; taste soup before adding salt—season if needed.

Step 10: Serve

Place cooked pasta into serving bowls. Pour hot soup over each bowl; top with additional grated Parmesan cheese before serving.

Enjoy your hearty bowl of Roasted Butternut and Sausage Soup!

How to Serve Roasted Butternut and Sausage Soup

Serving Roasted Butternut and Sausage Soup can elevate your dining experience. This comforting soup pairs wonderfully with a variety of accompaniments that enhance its rich flavors and creamy texture. Here are some creative serving suggestions.

With Crusty Bread

• Artisan Bread: A slice of warm, crusty artisan bread is perfect for dipping into the soup.
• Garlic Toast: Toasted garlic bread adds a flavorful crunch that complements the creamy broth.

With Salad

• Mixed Greens Salad: A light salad with mixed greens, cherry tomatoes, and a vinaigrette balances the richness of the soup.
• Caesar Salad: The crisp romaine and tangy dressing of a Caesar salad pair well with the hearty flavors of the soup.

With Toppings

• Fresh Herbs: Sprinkle fresh chopped parsley or basil on top for a burst of freshness.
• Additional Cheese: Grate extra Parmesan cheese on each serving for added flavor.

How to Perfect Roasted Butternut and Sausage Soup

Perfecting your Roasted Butternut and Sausage Soup is all about technique and quality ingredients. Follow these tips for an exceptional result.

• Choose Fresh Ingredients: Using fresh butternut squash and herbs will significantly enhance the flavor.
• Adjust Seasoning Gradually: Taste as you go, adding salt only after you’ve let the flavors meld together.
• Control Creaminess: For a lighter version, reduce the amount of heavy cream; for richness, add more cheese.
• Use Homemade Stock: If possible, use homemade chicken stock for deeper flavor instead of store-bought varieties.

Best Side Dishes for Roasted Butternut and Sausage Soup

Pairing side dishes with your Roasted Butternut and Sausage Soup can create a well-rounded meal. Here are some excellent options to consider.

1. Garlic Bread: Crispy garlic bread complements the soup’s creaminess perfectly.
2. Bruschetta: Fresh tomato bruschetta adds a refreshing contrast to the warm soup.
3. Roasted Vegetables: Seasonal roasted vegetables provide additional nutrients and flavor.
4. Cheesy Biscuits: Fluffy cheesy biscuits make a delightful addition for soaking up the broth.
5. Quinoa Salad: A light quinoa salad with lemon dressing offers a healthy alternative.
6. Stuffed Peppers: Serve stuffed peppers as a hearty side that pairs well with the soup’s flavors.

Common Mistakes to Avoid

When preparing Roasted Butternut and Sausage Soup, avoiding common pitfalls can elevate your dish.

• Using unseasoned ingredients: Not seasoning the vegetables and sausage during cooking can result in bland soup. Always season at each step to build flavor.
• Overcooking the pasta: If you overcook the pasta, it will become mushy when added to the soup. Cook it slightly less than the package instructions indicate for a perfect texture.
• Skipping the roasting step: Failing to roast the butternut squash means missing out on its sweet and caramelized flavor. Always roast until tender for maximum taste.
• Not tasting before serving: Serving without tasting can lead to a dish that’s either too salty or lacking flavor. Always taste your soup and adjust seasoning as needed.
• Using cold stock: Adding cold stock to your pot can lower the temperature of your soup, making it take longer to heat through. Always use hot stock for quicker cooking.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3-4 days.
• Allow the soup to cool completely before refrigerating.

Freezing Roasted Butternut and Sausage Soup

• Freeze in freezer-safe containers or bags for up to 3 months.
• Label containers with the date for easy tracking.

Reheating Roasted Butternut and Sausage Soup

• Oven: Preheat to 350°F (175°C), place soup in an oven-safe dish, cover with foil, and heat for about 25-30 minutes.
• Microwave: Place in a microwave-safe bowl, cover loosely, and heat on high for 2-3 minutes, stirring halfway through.
• Stovetop: Heat in a pot over medium heat, stirring occasionally until warmed through.

Frequently Asked Questions

This section addresses common queries regarding Roasted Butternut and Sausage Soup.

Can I use different types of sausage?

You can certainly substitute chicken or turkey sausage for a lighter option while still maintaining great flavor.

How can I make this soup vegetarian?

To make a vegetarian version of Roasted Butternut and Sausage Soup, replace the sausage with plant-based sausage alternatives and use vegetable broth instead of chicken stock.

What if I don’t have fresh herbs?

If fresh herbs are unavailable, dried herbs can be used instead. Use about one-third of the amount called for fresh herbs.

Can I add other vegetables?

Absolutely! Feel free to include additional vegetables like zucchini or bell peppers for extra nutrition and flavor.

Final Thoughts

Roasted Butternut and Sausage Soup is a comforting dish that combines savory flavors with creamy textures. It’s versatile enough to allow customization based on your preferences. Whether adding more spices or swapping in different proteins, this recipe is sure to impress. Give it a try today!