This Creamy Butternut Squash and Beef Sausage Soup is the perfect cozy meal for chilly days. It’s rich, velvety, and packed with the comforting flavors of roasted butternut squash, savory beef sausage, and warm spices. Whether you’re serving it as a main dish or a hearty starter, this soup is sure to be a hit!
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Why You’ll Love This Recipe
- Rich & Creamy: Butternut squash makes the base smooth and luscious.
- Savory & Flavorful: Beef sausage adds a deliciously smoky depth.
- Easy to Make: Simple ingredients and one pot for easy cleanup.
- Perfect for Meal Prep: Stays fresh and flavorful for days.
Ingredients
For the Soup:
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 lb beef sausage, sliced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp ground nutmeg
- ½ tsp dried thyme
For Garnish (Optional):
- Fresh parsley, chopped
- Crumbled feta or grated Parmesan
- Toasted pumpkin seeds
Tools You’ll Need
- Large pot or Dutch oven
- Baking sheet
- Blender or immersion blender
- Sharp knife and cutting board
How to Make Creamy Butternut Squash and Beef Sausage Soup
Step 1: Roast the Butternut Squash
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet.
- Roast for 25–30 minutes, until tender and slightly caramelized.
Step 2: Cook the Sausage
- In a large pot, heat a little oil over medium heat. Add the sliced beef sausage and cook until browned. Remove from the pot and set aside.
Step 3: Sauté the Aromatics
- In the same pot, add the diced onion and cook for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds.
Step 4: Blend the Soup
- Add the roasted butternut squash and chicken broth to the pot. Use an immersion blender to blend until smooth. (If using a regular blender, blend in batches, then return to the pot.)
Step 5: Add the Sausage and Seasonings
- Stir in the cooked sausage, smoked paprika, nutmeg, and thyme. Simmer for 5 minutes to blend the flavors.
Step 6: Make It Creamy
- Reduce heat to low and stir in the heavy cream. Simmer for 2 more minutes, then remove from heat.
Step 7: Serve and Enjoy!
- Ladle into bowls and garnish with parsley, cheese, or pumpkin seeds if desired.
Serving Suggestions
- With Crusty Bread: Perfect for dipping.
- Over Rice or Quinoa: Makes it extra hearty.
- With a Side Salad: A fresh green salad balances the richness.
Storage Tips
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Warm gently on the stovetop or microwave, stirring occasionally.
Frequently Asked Questions
Can I use another type of sausage?
Yes! You can swap beef sausage for turkey or chicken sausage if preferred.
Can I make this dairy-free?
Absolutely! Substitute heavy cream with coconut milk for a dairy-free version.
Can I add extra veggies?
Of course! Carrots, sweet potatoes, or bell peppers would blend well into this soup.
Conclusion
This Creamy Butternut Squash and Beef Sausage Soup is the ultimate comfort food—warm, filling, and full of rich flavors. Give it a try and let me know how it turns out!
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Cuisine: American
Nutritional Information (Per Serving):
Calories: 320 | Protein: 14g | Carbohydrates: 22g | Fat: 20g | Fiber: 4g | Sodium: 600mg
Creamy Butternut Squash and Beef Sausage Soup
- Total Time: 50 minutes
Description
This Creamy Butternut Squash and Beef Sausage Soup is the perfect cozy meal for chilly days. It’s rich, velvety, and packed with the comforting flavors of roasted butternut squash, savory beef sausage, and warm spices. Whether you’re serving it as a main dish or a hearty starter, this soup is sure to be a hit!
Hungry for more? Subscribe now and have this recipe sent directly to your inbox—along with exclusive foodie updates!
Ingredients
For the Soup:
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 lb beef sausage, sliced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp ground nutmeg
- ½ tsp dried thyme
For Garnish (Optional):
- Fresh parsley, chopped
- Crumbled feta or grated Parmesan
- Toasted pumpkin seeds
Instructions
Step 1: Roast the Butternut Squash
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet.
- Roast for 25–30 minutes, until tender and slightly caramelized.
Step 2: Cook the Sausage
- In a large pot, heat a little oil over medium heat. Add the sliced beef sausage and cook until browned. Remove from the pot and set aside.
Step 3: Sauté the Aromatics
- In the same pot, add the diced onion and cook for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds.
Step 4: Blend the Soup
- Add the roasted butternut squash and chicken broth to the pot. Use an immersion blender to blend until smooth. (If using a regular blender, blend in batches, then return to the pot.)
Step 5: Add the Sausage and Seasonings
- Stir in the cooked sausage, smoked paprika, nutmeg, and thyme. Simmer for 5 minutes to blend the flavors.
Step 6: Make It Creamy
- Reduce heat to low and stir in the heavy cream. Simmer for 2 more minutes, then remove from heat.
Step 7: Serve and Enjoy!
- Ladle into bowls and garnish with parsley, cheese, or pumpkin seeds if desired.
Notes
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Warm gently on the stovetop or microwave, stirring occasionally.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Cuisine: American
