Roasted Butternut and Sausage Soup

Roasted Butternut and Sausage Soup is a delightful and creamy dish that perfectly blends the sweetness of butternut squash with savory Italian sausage. This soup is perfect for cozy evenings, family gatherings, or a simple weeknight dinner. Its rich flavors and hearty ingredients make it a standout choice for those looking to enjoy a comforting meal.

Why You’ll Love This Recipe

• Hearty & Filling: The combination of pasta, sausage, and vegetables makes this soup satisfying and perfect as a main course.
• Flavorful Ingredients: The roasting process enhances the sweetness of the squash while the spices add depth to the broth.
• Easy Preparation: With straightforward steps, this recipe is accessible for cooks of all skill levels.
• Perfect for Meal Prep: This soup can be made in advance and stored in the fridge or freezer for future meals.
• Customizable: Feel free to swap out ingredients or add more vegetables based on your preferences!

Tools and Preparation

Having the right tools can make your cooking experience smoother. Gather these essential items before you start:

Essential Tools and Equipment

• Large saucepan
• Medium soup pot
• Sheet tray
• Wooden spoon
• Ladle

Importance of Each Tool

• Large saucepan: Ideal for boiling pasta quickly and efficiently.
• Medium soup pot: Perfect for simmering your soup while allowing room for all the ingredients.
• Sheet tray: Ensures even roasting of the butternut squash, enhancing its flavor.
• Wooden spoon: Great for breaking up sausage and mixing ingredients without scratching your pots.

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Ingredients

To create this delicious Roasted Butternut and Sausage Soup, you will need 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
• 6 cups (1 ½ quarts) heated chicken stock, homemade if possible

For the Vegetables

• 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

For Protein & Creaminess

• 1 pound Italian sweet sausage, removed from their casings
• 2 tablespoons butter
• 3 cups baby spinach, coarsely chopped
• ½ cup freshly grated Parmesan cheese, plus more for serving
• 1 cup heavy cream

Pasta & Seasonings

• 2 cups dry pasta (we used Ditalini)
• 1 teaspoon dry thyme
• ¼ teaspoon red pepper flakes
• 1 teaspoon dry sage (or poultry seasoning if you can’t find sage)
• Kitchen pan spray

How to Make Roasted Butternut and Sausage Soup

Step 1: Preheat the Oven

Preheat your oven to 450 degrees F. Line a sheet tray with foil to make cleanup easier.

Step 2: Roast the Squash

• Peel and clean the squash. Cut it into one-inch pieces.
• Lay out the squash on the sheet tray. Drizzle with olive oil and sprinkle with black pepper.
• Roast for ten minutes, flip, then roast for another ten minutes until tender. Remove from oven and set aside.

Step 3: Cook the Pasta

Bring a large saucepan of salted water to a boil. Once boiling:
1. Add the pasta according to box directions.
2. Drain when done, rinse with cold water, and set aside.

Step 4: Brown the Sausage

Spray the bottom of a medium soup pot with kitchen pan spray. Heat over medium-high:
1. Add sausage meat.
2. Break it up with a wooden spoon and brown for about five minutes.

Step 5: Sauté Vegetables

Once browned:
1. Push sausage to edges of pot.
2. Add butter; let it melt.
3. Stir in leeks, carrots, and celery; cook for three minutes.

Step 6: Add Spices

Add garlic, thyme, sage, and red pepper flakes:
1. Cook while stirring for two minutes until fragrant.

Step 7: Simmer

Pour in hot chicken stock:
1. Bring mixture to a simmer.
2. Cook until vegetables are tender (about 15 minutes).

Step 8: Combine Ingredients

Stir in spinach, roasted squash, Parmesan cheese, and heavy cream:
1. Heat until just warm enough to serve.

Step 9: Final Touches

Use a ladle to skim off any floating fat:
1. Taste soup; add kosher salt as needed.

Step 10: Serve

Place cooked pasta into serving bowls:
1. Pour hot soup over pasta.
2. Top with additional grated Parmesan cheese before serving.

With these steps completed, your Roasted Butternut and Sausage Soup is ready to be enjoyed!

How to Serve Roasted Butternut and Sausage Soup

Roasted Butternut and Sausage Soup is a delightful dish that can be enjoyed in various ways. Here are some serving suggestions to elevate your dining experience.

Garnish with Fresh Herbs

• Chopped parsley or thyme – Adding a sprinkle of fresh herbs enhances the flavor and adds a vibrant color to your soup.

Pair with Crusty Bread

• Sourdough or ciabatta – A slice of warm, crusty bread is perfect for dipping into the creamy soup, adding texture and flavor.

Add a Side Salad

• Mixed greens salad – A light salad with vinaigrette balances the richness of the soup and adds freshness to your meal.

Sprinkle with Cheese

• Grated Parmesan or pecorino – Top each bowl with extra cheese for added creaminess and flavor that complements the butternut squash.

Serve with a Drizzle of Olive Oil

• Extra virgin olive oil – A light drizzle on top just before serving enhances the taste and adds a beautiful sheen to the soup.

How to Perfect Roasted Butternut and Sausage Soup

To ensure your Roasted Butternut and Sausage Soup turns out perfectly every time, consider these helpful tips.

• Use fresh ingredients – Opt for fresh vegetables and high-quality sausage for the best flavor.
• Adjust seasoning gradually – Taste as you go; add salt only after tasting the final soup to avoid over-seasoning.
• Blend if desired – For a smoother texture, blend part of the soup before adding spinach and cream.
• Experiment with spices – Don’t hesitate to adjust spices like thyme or sage based on your preference for a personalized touch.
• Store properly – Keep leftovers in an airtight container in the fridge for up to three days or freeze for later enjoyment.

Best Side Dishes for Roasted Butternut and Sausage Soup

Pair your Roasted Butternut and Sausage Soup with these delicious side dishes to create a more rounded meal.

1. Garlic Bread – Crispy garlic bread complements the creamy soup perfectly, making every bite delightful.
2. Caprese Salad – Fresh tomatoes, mozzarella, and basil drizzled with balsamic glaze offer a refreshing contrast.
3. Roasted Vegetables – Seasonal veggies roasted with olive oil add color, nutrients, and extra flavor to your meal.
4. Quinoa Salad – A light quinoa salad mixed with herbs provides protein and balances the richness of the soup.
5. Stuffed Peppers – Bell peppers stuffed with grains or beans serve as a hearty side that pairs well with soup.
6. Cheese Platter – An assortment of cheeses can be served alongside crackers for a delightful appetizer before enjoying the soup.
7. Pesto Pasta Salad – Cold pasta salad tossed in pesto offers a flavorful side that complements the warmth of the soup.

Common Mistakes to Avoid

When making Roasted Butternut and Sausage Soup, it’s easy to make a few common mistakes. Here are some you should steer clear of:

• Skipping the roasting step: Roasting the butternut squash enhances its sweetness and flavor. Don’t rush this step; take the time to roast for optimal taste.
• Not seasoning adequately: Under-seasoning can lead to bland soup. Taste as you go and adjust salt and spices according to your preference.
• Overcooking the vegetables: Cooking veggies too long can make them mushy. Aim for tender yet firm vegetables to maintain texture in your soup.
• Using cold stock: Adding cold stock can slow down cooking times. Always use hot or boiling stock for a quicker simmer and better flavor infusion.
• Neglecting pasta cooking instructions: Each pasta type has specific cooking times. Follow package directions carefully to ensure it remains al dente in your soup.

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Storage & Reheating Instructions

Refrigerator Storage

• Store Roasted Butternut and Sausage Soup in an airtight container.
• It can last up to 4 days in the refrigerator.

Freezing Roasted Butternut and Sausage Soup

• Freeze in freezer-safe containers or zip-top bags.
• The soup can be frozen for up to 3 months.

Reheating Roasted Butternut and Sausage Soup

• Oven: Preheat to 350°F, place soup in an oven-safe dish, cover with foil, and heat for about 20-25 minutes.
• Microwave: Use a microwave-safe bowl, cover loosely, and heat on high for 2-3 minutes, stirring halfway through.
• Stovetop: Pour into a pot over medium heat, stirring occasionally until warmed through.

Frequently Asked Questions

If you have questions about making Roasted Butternut and Sausage Soup, check out these FAQs.

Can I use other types of sausage?

Yes! Feel free to substitute turkey or chicken sausage for a lighter option without sacrificing flavor.

How do I make Roasted Butternut and Sausage Soup vegetarian?

Swap out the sausage for plant-based alternatives such as lentils or mushrooms. Use vegetable broth instead of chicken stock.

What can I add for extra flavor in Roasted Butternut and Sausage Soup?

Consider adding herbs like rosemary or basil, or a splash of lemon juice just before serving for brightness.

Can I use other pasta shapes?

Absolutely! While Ditalini works well, any small pasta shape like macaroni or shells will fit perfectly in this soup.

Final Thoughts

Roasted Butternut and Sausage Soup is not only comforting but also versatile. You can customize it by adding different vegetables or using various proteins. This recipe is perfect for chilly days and makes great leftovers, so give it a try!