Introduction

Oh, friends, do you ever have those days where you just crave something warm, hearty, and utterly comforting? Like a hug in a bowl? Well, I’ve got just the recipe for you! This Roasted Butternut and Sausage Soup is pure magic. It’s the kind of soup that feels like it came straight from Grandma’s kitchen, but I promise you, it’s surprisingly simple to whip up. Perfect for a chilly evening, a busy weeknight, or even a special weekend meal!

Why You’ll Love This Recipe

Fast: Most of the prep is hands-off roasting, making it quicker than you’d think!
Easy: Simple steps that anyone can follow, no fancy techniques required.
Giftable: Make a big batch and share the warmth with friends and neighbors.
Crowd-pleasing: This hearty soup is a hit with everyone, from kids to grown-ups.

Ingredients

Gather ’round, let’s see what we need for this deliciousness! Don’t worry, it’s all pretty standard stuff you might already have on hand.

2 pounds butternut squash: Peeled, seeded, and cut into nice 1-inch chunks. This is our sweet, earthy base!
2 tablespoons extra virgin olive oil: For roasting our squash to perfection.
1/2 teaspoon freshly ground black pepper: A little bit of zing to wake up those flavors.
2 cups dry pasta: Ditalini is my absolute favorite here – those little tubes are perfect for soup!
1 pound Italian sweet sausage: Casings removed. This brings all the savory goodness!
2 tablespoons butter: For sautéing our aromatics.
2 cups leek, white part only: Cleaned well and diced. Leeks add a delicate oniony sweetness.
1 cup carrots: Diced. A classic for a reason, adding a touch of sweetness and color.
1/2 cup celery: Diced (from about one large stalk). This adds a lovely subtle depth.
1 tablespoon fresh garlic, minced: Because, what’s soup without garlic?
1 teaspoon dry thyme: Earthy and aromatic, it’s a perfect partner for squash.
1/4 teaspoon red pepper flakes: Just a tiny pinch for a whisper of heat.
1 teaspoon dry sage (or poultry seasoning): This is my secret weapon for a cozy, Thanksgiving-y vibe!
6 cups heated chicken stock: Good quality stock makes all the difference!
3 cups baby spinach, coarsely chopped: To add a pop of green and some healthy goodness at the end.
1/2 cup freshly grated Parmesan cheese: Plus more for sprinkling on top! Because, cheese.
1 cup heavy cream: To make this soup luxuriously creamy and dreamy.
Kosher salt, to taste: We’ll season at the end to get it just right.

How to Make It

Alright, let’s get cooking! Put on your apron, maybe hum your favorite tune, and let’s make some soup!

Preheat your oven: Get that oven nice and toasty to 400°F (200°C).
Roast the squash: Spread your butternut squash chunks on a baking sheet. Drizzle them with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of black pepper. Pop them in the oven for about 20-25 minutes, or until they’re fork-tender and starting to get a little golden brown. Oh, the smell already!
Cook the pasta: While the squash is roasting, get your pasta cooking according to the package directions. Once it’s done, drain it and set it aside. We’ll add this little bit of chewiness later.
Brown the sausage: Grab a big pot or a Dutch oven. Lightly spray it with some kitchen pan spray. Add your Italian sausage (casings removed!) and cook it over medium-high heat. Use your spoon to break it up as it cooks until it’s nice and browned. Once it’s done, scoop out the sausage with a slotted spoon and set it aside, leaving all those yummy drippings in the pot.
Sauté the veggies: Add the butter to the pot and let it melt over medium heat. Now, toss in your diced leek, carrots, and celery. Cook them, stirring every now and then, until they’re nice and soft, which should take about 8-10 minutes.
Add the aromatics: Stir in your minced garlic, dry thyme, red pepper flakes, and dry sage. Let this cook for just about 1 minute more until it’s wonderfully fragrant.
Combine and simmer: Now for the main event! Add the roasted butternut squash and the cooked sausage back into the pot. Pour in your heated chicken stock.
Let it bubble: Bring the soup to a gentle simmer, then turn the heat down to low. Let it cook for about 15 minutes to let all those flavors get to know each other.
Make it smooth: This is where the magic happens! Carefully transfer the soup in batches to a blender (be careful with hot liquids!), or use an immersion blender right in the pot. Blend until it’s beautifully smooth and creamy.
Finish it off: Pour the puréed soup back into the pot. Stir in your chopped baby spinach, Parmesan cheese, and the luscious heavy cream.
Add the pasta and heat: Toss in your cooked pasta. Gently heat everything through until the spinach is just wilted.
Taste and season: Give your soup a taste. Does it need a little salt? Add kosher salt to your liking.
Serve it up! Ladle this gorgeous soup into bowls and sprinkle with extra Parmesan cheese. Enjoy the cozy goodness!

Substitutions & Additions

Feeling a little adventurous? Or maybe you need to make a quick swap? No problem!

Sausage: You can totally use spicy Italian sausage if you like a bit more heat, or even chicken sausage for a lighter option. For a vegetarian version, skip the sausage and add some white beans or chickpeas for extra protein!
Stock: Vegetable stock works beautifully if you prefer to keep this meat-free.
Veggies: Feel free to add other root vegetables like parsnips or sweet potatoes. A handful of chopped kale would also be lovely instead of spinach.
Spice: If you’re a fan of heat, amp up the red pepper flakes or add a pinch of cayenne.
Creaminess: If you want it even richer, add a touch more cream. For a dairy-free option, full-fat coconut milk can work, though it will impart a slightly coconutty flavor.

Tips for Success

A few little tricks to make this soup extra special!

Roast the squash evenly: Make sure your squash pieces are a similar size so they roast at the same rate. Don’t overcrowd the baking sheet – give them some space!
Clean your leeks well: Leeks can hide a lot of dirt between their layers. Rinsing them thoroughly under cold water is a must.
Don’t overcook the pasta: Cook it just until al dente since it will continue to soften a bit in the hot soup.
Blend in batches: If you’re using a regular blender, remember to vent the lid slightly or remove the center piece and cover with a kitchen towel to let steam escape.
Prep ahead: You can roast the squash and cook the sausage a day in advance. Store them separately in the refrigerator and finish the soup on the day you plan to serve it.

How to Store It

This soup is fantastic for leftovers! Store any cooled soup in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully on the stovetop or in the microwave. I find the flavors actually meld even more overnight, making it even more delicious the next day!

FAQs

Can I make this soup vegan? Yes! Skip the sausage and butter. Use vegetable stock and replace the heavy cream with full-fat coconut milk (unsweetened). For added protein and texture, you could add a can of rinsed and drained cannellini beans along with the squash. And of course, omit the Parmesan cheese or use a vegan alternative.
How long does the pasta last in the soup? The pasta holds up pretty well for a few days. If you’re planning to store it for longer, you might want to keep the cooked pasta separate and add it to individual bowls just before serving to prevent it from getting too mushy.
Can I freeze this soup? Yes, you can! It freezes well. Just be aware that the creamy texture might change slightly upon thawing. It’s best to freeze the soup without the pasta and add it after reheating.

Roasted Butternut and Sausage Soup

A warm, hearty, and comforting soup perfect for chilly evenings or busy weeknights, featuring roasted butternut squash and savory Italian sausage.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 45

Servings 8 servings

Equipment

Baking Sheet
Pot or Dutch oven
Blender or immersion blender

Ingredients

Main ingredients

2 pounds butternut squash Peeled, seeded, and cut into 1-inch chunks
2 tablespoons extra virgin olive oil For roasting squash
0.5 teaspoon freshly ground black pepper
2 cups dry pasta Ditalini recommended
1 pound Italian sweet sausage Casings removed
2 tablespoons butter For sautéing aromatics
2 cups leek White part only, cleaned and diced
1 cup carrots Diced
0.5 cup celery Diced
1 tablespoon fresh garlic Minced
1 teaspoon dry thyme
0.25 teaspoon red pepper flakes
1 teaspoon dry sage or poultry seasoning
6 cups chicken stock Heated
3 cups baby spinach Coarsely chopped
0.5 cup freshly grated Parmesan cheese Plus more for sprinkling
1 cup heavy cream
kosher salt To taste

Instructions

Preheat your oven to 400°F (200°C).
Spread butternut squash chunks on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon black pepper. Roast for 20-25 minutes, until fork-tender and golden brown.
2 pounds butternut squash
While squash roasts, cook pasta according to package directions. Drain and set aside.
2 pounds butternut squash
In a large pot or Dutch oven, brown Italian sausage (casings removed) over medium-high heat, breaking it up with a spoon. Remove sausage with a slotted spoon, leaving drippings in the pot.
2 pounds butternut squash
Add butter to the pot and melt over medium heat. Add diced leek, carrots, and celery. Cook, stirring occasionally, until softened (about 8-10 minutes).
2 pounds butternut squash
Stir in minced garlic, dry thyme, red pepper flakes, and dry sage. Cook for 1 minute until fragrant.
2 pounds butternut squash
Add roasted butternut squash and cooked sausage back to the pot. Pour in heated chicken stock.
2 pounds butternut squash
Bring soup to a gentle simmer, then reduce heat to low and cook for 15 minutes.
Carefully transfer soup in batches to a blender or use an immersion blender to purée until smooth.
Pour puréed soup back into the pot. Stir in spinach, Parmesan cheese, and heavy cream.
2 pounds butternut squash
Add cooked pasta and gently heat through until spinach is wilted.
2 pounds butternut squash
Taste and season with kosher salt as needed.
2 pounds butternut squash
Serve hot, sprinkled with extra Parmesan cheese.
2 pounds butternut squash

Notes

This soup is fantastic for leftovers and reheats beautifully. The flavors meld even more overnight. If storing for longer, consider keeping cooked pasta separate and adding it to individual bowls just before serving to prevent it from getting mushy.