Roasted Butternut, Chicken Sausage & Spinach Soup
A warm, hearty, and flavorful one-pot soup featuring roasted butternut squash, chicken sausage, and spinach. Perfect for a quick weeknight dinner or comforting meal.
Equipment
- Baking Sheet
- Large pot or Dutch oven
Ingredients
Main ingredients
- 2 lb butternut squash Peeled, seeded, and cut into 1-inch cubes
- 2 tbsp extra-virgin olive oil
- 0.5 tsp freshly ground black pepper
- 2 cups small dry pasta ditalini or small shells
- 1 lb chicken Italian sweet sausage casings removed
- 2 tbsp butter
- 2 cups diced leeks white parts only, rinsed well
- 1 cup diced carrots
- 0.5 cup diced celery about 1 large stalk
- 1 tbsp minced garlic
- 1 tsp dried thyme
- 0.25 tsp crushed red pepper flakes optional
- 1 tsp dried sage or poultry seasoning
- 6 cups hot chicken stock
- 3 cups baby spinach roughly chopped
- 0.5 cup finely grated parmesan plus more for serving
- 1 cup heavy cream
- Kosher salt to taste
Instructions
- First things first, preheat your oven to a cozy 400°F (200°C). Grab a baking sheet and toss your cubed butternut squash with that lovely olive oil and a good pinch of black pepper. Spread it out in a single layer, and let it roast for about 25-30 minutes. You want it to be super tender and have those delicious little caramelized edges. It’s like magic happening in your oven!
- While your squash is doing its thing, heat up a large pot or Dutch oven over medium heat. Add your chicken Italian sweet sausage (casings removed, remember!). Cook it up, breaking it apart with your spoon, until it's beautifully browned and cooked through. Once it's ready, scoop the sausage out and set it aside. Don't wipe out the pot – those drippings are packed with flavor!
- Now, add that butter to the pot with the sausage drippings and let it melt over medium heat. Toss in your diced leeks, carrots, and celery. Cook them down until they're nice and soft, which usually takes about 8-10 minutes. This is where the soup starts building its foundational flavor.
- Stir in your minced garlic, dried thyme, crushed red pepper flakes (if you’re feeling brave!), and dried sage. Let them cook for just about a minute until they smell wonderfully fragrant. Oh, that aroma!
- Pour in your hot chicken stock and bring everything to a gentle simmer.
- Now for the star ingredients! Add your perfectly roasted butternut squash, that browned chicken sausage you set aside, and your little pasta shapes to the pot.
- Let the soup simmer away for about 10-12 minutes, or until your pasta is perfectly al dente – tender but still with a slight bite.
- Stir in the baby spinach, grated parmesan cheese, and that luscious heavy cream. Cook just until the spinach is wilted and the soup is heated through. We don't want to overcook those greens!
- Give it a taste and season with kosher salt until it’s just right. This is your chance to make it truly yours!
- Ladle this glorious soup into bowls. For an extra touch of deliciousness, garnish with a little more parmesan cheese. You’ve earned it!
Notes
The beauty of this soup is how adaptable it is! Feel free to play around and make it your own. Leftovers taste even better the next day. Store in an airtight container in the refrigerator for up to 3-4 days and reheat gently on the stovetop.