This Italian Sausage Butternut Squash Soup is a comforting, hearty dish that’s perfect for the colder months. Combining the sweetness of butternut squash with the savory, spicy flavor of Italian sausage, this soup is both filling and nutritious. The addition of fire-roasted tomatoes and northern beans enhances the soup’s flavor and texture, making it a satisfying meal.
Nutritionally, this soup is packed with essential vitamins, minerals, and protein. Butternut squash provides a rich source of vitamins A and C, while Italian sausage offers a substantial amount of protein and savory depth. Great Northern beans add a hearty boost of fiber, making this soup not only delicious but also beneficial for digestive health. The soup strikes a beautiful balance between creamy and chunky, providing a perfect medley of textures.
Ideal for cozy weeknight dinners or a lazy weekend lunch, this soup is versatile and easily adaptable for various dietary preferences. Whether you serve it with a drizzle of heavy cream or a sprinkle of fresh parsley, it’s sure to become a staple in your fall and winter recipe collection.
Ingredients Breakdown
Each ingredient in this Italian Sausage Butternut Squash Soup contributes to its rich and layered flavor profile.
- Butternut Squash: The star ingredient, butternut squash, brings a creamy texture and natural sweetness to the soup. Its slightly nutty flavor complements the richness of the sausage while balancing the dish’s savory elements. Butternut squash is also high in fiber and packed with vitamins A and C, making it a nutritious base.
- Italian Sausage: Using hot Italian sausage adds a bold, spicy kick to the soup. However, you can opt for mild sausage if you prefer less heat. The sausage’s fat content helps to infuse flavor into the other ingredients as it cooks, and breaking it into crumbles ensures that it distributes evenly throughout the soup.
- Great Northern Beans: These beans add protein and a hearty texture, making the soup more filling. They also balance out the richness of the sausage with a mild, creamy taste that absorbs the broth’s flavors well.
- Chicken Broth: Low-sodium chicken broth is used to control the seasoning of the soup, allowing the natural flavors of the other ingredients to shine through. The broth serves as the base, blending the flavors together and giving the soup its desired consistency.
- Fire-Roasted Tomatoes: Fire-roasted tomatoes bring a slight smoky flavor, adding depth to the soup. Their acidity cuts through the richness of the sausage and squash, providing balance.
- Optional Garnishes: A drizzle of heavy cream can elevate the creaminess, while fresh parsley adds a pop of color and herbaceous freshness. These finishing touches are optional but enhance the overall presentation and flavor.
Butternut squash is typically in season during the fall and winter, making this soup a perfect option for cold-weather meals.
Cooking the Sausage and Vegetables
Cooking the sausage and vegetables is the foundation for building layers of flavor in this soup. Here’s a step-by-step guide to getting it right:
- Start with Sautéing: Heat ½ tablespoon of butter in a large Dutch oven or stockpot over medium heat. Add finely chopped onions and diced red bell peppers, cooking them for about 2 minutes. This step begins the process of softening the vegetables and creating a base for the soup. The onions will start to caramelize slightly, adding sweetness, while the peppers bring a mild crunch and color.
- Cook the Sausage: Add the ground Italian sausage to the pot. As it cooks, break the sausage into crumbles with a wooden spoon. Browning the sausage for about 10 minutes allows it to develop a rich, savory flavor as the fat renders and infuses the dish. Browning also creates little bits of fond (caramelized meat particles) at the bottom of the pot, which enhances the overall depth of flavor when deglazed later with the broth.
- Importance of Texture: Breaking the sausage into crumbles ensures that every spoonful of soup will have bites of sausage. This distribution creates a cohesive texture where the sausage blends with the squash, beans, and other ingredients without overwhelming them.
- Healthier Variations: For those looking to make the soup a bit lighter, turkey or chicken sausage can be used in place of traditional pork sausage. These alternatives still offer a similar flavor profile but are leaner, making the soup less fatty without sacrificing richness.
- Seasoning the Base: At this stage, you can start seasoning the dish with salt and freshly ground black pepper. Since the sausage is already packed with flavor, it’s important not to over-season. Start with a small amount, and adjust later as needed. Salt enhances the flavors of the sausage and vegetables, making each ingredient shine.
Adding Garlic and Seasoning
Garlic is an essential aromatic in this soup, providing a sharp, fragrant base that complements the richness of the sausage and sweetness of the squash. After the sausage and vegetables are cooked, stir in the minced garlic and cook for about 1 minute, until it becomes fragrant. Be cautious not to cook it longer than that, as garlic can quickly burn and turn bitter.
At this point, you can also consider adding other seasonings to elevate the soup’s flavor. Red pepper flakes can add a bit more heat for those who enjoy spicy food, while herbs like thyme or rosemary bring an earthy, aromatic quality that pairs well with butternut squash. However, these seasonings are optional and can be tailored based on personal preference. The key is to add layers of flavor without overwhelming the natural sweetness and heartiness of the soup.
Cooking and Finalizing the Soup
Cooking the Butternut Squash
Once the sausage and vegetables are cooked, it’s time to focus on the butternut squash. Begin by melting the remaining ½ tablespoon of butter in the same pot over medium heat. Add the chopped butternut squash and cook for about 2 minutes, stirring occasionally. This brief sauté allows the squash to develop a slight caramelization, enhancing its natural sweetness.
Next, pour in the low-sodium chicken broth, which serves as the soup’s base. The broth not only prevents the squash from sticking to the bottom of the pot but also allows the squash to absorb the savory flavors as it cooks. Adding the bay leaf at this stage helps to infuse a subtle herbal note, creating a more complex flavor profile.
Increase the heat to bring the soup to a boil, then quickly reduce it to a steady simmer. Simmering, rather than boiling, is crucial because it ensures the squash becomes tender without breaking down too quickly or turning mushy. Check for tenderness after about 10 minutes by piercing the squash with a fork—if it slides in easily, the squash is ready. Be careful not to overcook, as you’ll still want some firmness for blending and maintaining texture in the final dish.
Blending the Soup for Texture
Blending the soup is what gives it that creamy, velvety texture. Once the squash is tender, remove the pot from heat and discard the bay leaf. Scoop out a few handfuls of squash chunks and set them aside to maintain some texture in the finished soup. These reserved pieces will be added back later, creating a balance between creamy and chunky.
To blend the soup, you have two options: using an immersion blender directly in the pot or transferring the soup to a traditional blender in batches. An immersion blender offers the convenience of blending the soup in one step without transferring hot liquids, reducing the risk of spills or burns. However, if using a traditional blender, ensure you don’t overfill it—blend the soup in small batches, leaving space for steam to escape. Place a kitchen towel over the lid to prevent hot liquid from splashing.
Blending creates a smooth, creamy base for the soup. If you prefer a thicker soup, blend only part of it and leave some chunks unblended. For a smoother consistency, continue blending until no chunks remain. If the soup becomes too thick, you can thin it out by adding more chicken broth or even a splash of water until you reach your desired consistency.
Setting aside some squash before blending allows you to add back chunks, offering textural variety. This balance between a creamy base and tender pieces of squash ensures each spoonful is satisfying and flavorful. You can also adjust the texture to your preference—more blending for a creamier soup, less blending for a chunkier texture.
Adding Beans, Tomatoes, and Sausage Back
With the base blended to your desired consistency, it’s time to reintroduce the reserved squash chunks, sausage, beans, and fire-roasted tomatoes.
The Great Northern beans bring a hearty, creamy texture that complements the soup without overpowering the other flavors. They add a substantial boost of plant-based protein and fiber, making the soup more filling and nutritious. The fire-roasted tomatoes introduce a subtle smokiness, balancing the sweetness of the butternut squash with their slightly acidic, savory flavor.
Reintroducing the cooked sausage at this stage ensures that the meat maintains its texture and that each bite of soup contains delicious pieces of browned sausage. Stir everything together and allow the soup to simmer for an additional 3-4 minutes over medium heat, letting all the ingredients meld together.
This final simmer ensures that everything is heated through and the flavors are well-integrated. Taste the soup at this point and adjust the seasoning with salt and freshly ground black pepper as needed.
Serving Suggestions and Optional Garnishes
Before serving, give the soup a final taste and adjust for seasoning. A light touch of salt and pepper can enhance the flavors of the butternut squash and sausage without overpowering them.
For garnish, you can drizzle a small amount of heavy cream over the top for added richness, which enhances the creamy texture. Alternatively, a sprinkle of fresh parsley can add a burst of color and a bright, herbaceous note.
Other optional garnishes include parmesan cheese for a salty, umami boost, croutons for added crunch, or a dash of chili flakes to enhance the soup’s heat.
Serve the soup warm in bowls, and for the perfect meal pairing, consider offering crusty bread or a light side salad. These additions complement the soup’s richness and balance out the meal for a complete dining experience.
Health Benefits of the Soup
This Italian Sausage Butternut Squash Soup is not only delicious but also packed with nutritional benefits. Butternut squash is a nutrient-dense vegetable, providing an excellent source of vitamins A and C, both of which are essential for immune support and skin health. It’s also high in dietary fiber, which aids in digestion and helps maintain a feeling of fullness.
The Italian sausage offers a substantial amount of protein, which is crucial for muscle repair and overall energy. If you’re looking to reduce the fat content, you can easily swap the traditional sausage for a leaner alternative like turkey or chicken sausage. These options still offer the rich, savory flavor but with fewer calories and less saturated fat.
Great Northern beans contribute an additional source of plant-based protein and fiber, further enhancing the soup’s ability to satisfy hunger without needing large portions. They’re also beneficial for heart health, providing a cholesterol-lowering effect thanks to their high fiber content.
Using low-sodium chicken broth ensures that the soup remains heart-healthy without unnecessary added sodium, making it a suitable option for those watching their salt intake.
Overall, this soup fits well into a balanced diet, providing a hearty, nutrient-rich meal that feels indulgent but is packed with health-boosting ingredients. Its combination of protein, fiber, and essential vitamins ensures you’re enjoying a dish that is both filling and good for you without being overly heavy.
FAQs Section
Can I use mild Italian sausage instead of hot sausage?
Yes, you can use mild Italian sausage if you prefer a less spicy flavor. To add a bit of heat without overwhelming the dish, you can sprinkle in some red pepper flakes or cayenne pepper to taste.
Can I make this soup vegetarian?
Absolutely! To make this soup vegetarian, substitute the Italian sausage with plant-based sausage or sautéed mushrooms for a similar savory flavor. Additionally, use vegetable broth instead of chicken broth to keep it plant-based without sacrificing taste.
Can I freeze this soup?
Yes, this soup freezes well. For best results, avoid adding cream before freezing. Cream can change texture when frozen, so it’s recommended to add it after reheating. Store the soup in an airtight container for up to three months, and reheat on the stovetop when ready to serve.
What can I serve with this soup?
Crusty bread, a side salad, or garlic bread make excellent companions to this hearty soup. The bread is perfect for dipping, while the salad provides a refreshing contrast to the rich flavors.
Can I use a different type of squash?
Yes, you can substitute butternut squash with other types of winter squash, such as acorn or kabocha squash. The flavor and texture may vary slightly, but they will still work well in the soup.
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Italian Sausage Butternut Squash Soup
Description
This Italian Sausage Butternut Squash Soup is a hearty, flavorful combination of savory sausage, sweet butternut squash, and fire-roasted tomatoes, with creamy beans adding texture. It’s perfect for a comforting meal on a chilly day.
Ingredients
- 1 tbsp unsalted butter, divided
- 1 small yellow onion, finely chopped
- 1 small red bell pepper, diced
- 1 lb ground Italian sausage (hot sausage in casings recommended)
- Salt and freshly ground black pepper, to taste
- 4 garlic cloves, minced
- 2.5 lbs 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
- Optional Garnishes: Heavy cream and chopped fresh parsley
Instructions
1️⃣ Cook the sausage and veggies:
Melt ½ tablespoon of butter in a Dutch oven or large stockpot over medium heat. Add the chopped onions and bell peppers, and cook for about 2 minutes. Stir in the Italian sausage, breaking it into crumbles as it cooks, and sauté for about 10 minutes until the sausage is browned and cooked through.
2️⃣ Add garlic and seasonings:
Stir in the minced garlic and season with salt and black pepper. Cook for about 1 minute until fragrant. Using a slotted spoon, remove the sausage mixture from the pot and set aside.
3️⃣ Cook the squash:
Melt the remaining ½ tablespoon of butter in the same pot over medium heat. Add the chopped butternut squash and cook for about 2 minutes, stirring occasionally. Pour in the chicken broth and add the bay leaf. Increase the heat to high and bring the soup to a boil, then reduce to a steady simmer. Cover and cook for 12-15 minutes, or until the squash is tender. Check for tenderness starting at the 10-minute mark.
4️⃣ Blend the soup:
Once the squash is tender, remove the pot from heat and discard the bay leaf. Scoop out a few handfuls of squash chunks and set them aside. Using an immersion blender, purée the remaining soup until smooth. Alternatively, you can blend the soup in batches using a traditional blender and return it to the pot.
5️⃣ Add beans, tomatoes, and sausage:
Return the reserved squash chunks to the pot. Stir in the drained beans, undrained fire-roasted tomatoes, and the previously cooked sausage mixture. Cook the soup for 3-4 minutes over medium heat until everything is heated through.
6️⃣ Serve:
Taste and adjust for salt and pepper. Drizzle with heavy cream, if desired, and garnish with fresh parsley. Serve warm and enjoy!
Notes
- For extra creaminess, you can stir in a bit of heavy cream or coconut cream just before serving.
- Spice it up: If you like a spicier soup, consider adding crushed red pepper flakes or using hot Italian sausage.
- Leftovers: This soup stores well in the fridge for up to 4 days or can be frozen for up to 3 months.