Roasted Butternut and Sausage Soup

Roasted Butternut and Sausage Soup is a comforting and hearty dish perfect for any occasion. This delightful soup features caramelized butternut squash, savory sausage, and fresh vegetables, all simmered together in a rich broth. Ideal for family dinners or cozy gatherings, this recipe stands out with its creamy texture and vibrant flavors.

Why You’ll Love This Recipe

• Flavorful Combination: The blend of roasted butternut squash and sausage creates a sweet and savory profile that is irresistible.
• Easy to Prepare: With straightforward steps and common ingredients, this soup can be whipped up in just over an hour.
• Nutritious Ingredients: Packed with vegetables like leeks, carrots, and spinach, this soup is both satisfying and healthy.
• Versatile Meal: Enjoy it as a light lunch or pair it with crusty bread for a complete dinner.
• Perfect for Meal Prep: This soup keeps well in the fridge or freezer, making it great for make-ahead meals.

Tools and Preparation

Having the right tools makes cooking easier and more enjoyable. Gather the following items to prepare Roasted Butternut and Sausage Soup efficiently.

Essential Tools and Equipment

• Large saucepan
• Medium soup pot
• Sheet tray
• Wooden spoon
• Kitchen pan spray

Importance of Each Tool

• Large saucepan: Essential for boiling pasta quickly without crowding.
• Medium soup pot: Perfect size for simmering the soup while allowing room for stirring.
• Sheet tray: Helps evenly roast the butternut squash, enhancing its flavor through caramelization.
• Wooden spoon: Great for breaking up sausage smoothly during cooking without scratching non-stick surfaces.

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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 Pasta

• 2 cups dry pasta (we used Ditalini)

For the Flavoring

• 1 pound Italian sweet sausage, removed from their casings
• 2 tablespoons butter
• 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
• 1 teaspoon dry thyme
• ¼ teaspoon red pepper flakes
• 1 teaspoon dry sage (or poultry seasoning if you can’t find sage)

For Finishing Touches

• 3 cups baby spinach, coarsely chopped
• ½ cup freshly grated Parmesan cheese, plus more for serving
• 1 cup heavy cream
• Kosher salt, as needed (add only after tasting the final soup)

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

1. Peel and clean the butternut squash.
2. Cut it into one-inch pieces.
3. Lay out on the sheet tray with olive oil and black pepper.
4. Roast for ten minutes, then flip the pieces over and roast for another ten minutes until caramelized. Remove from oven and set aside.

Step 3: Cook the Pasta

1. Bring a large saucepan of salted water to a boil.
2. Once boiling, add the pasta and cook according to package directions.
3. Drain the pasta and rinse with cold water; set aside.

Step 4: Brown the Sausage

1. Spray the bottom of a medium soup pot with kitchen pan spray.
2. Heat on medium high until hot.
3. Add the sausage meat, breaking it up with a wooden spoon to brown evenly for about five minutes.

Step 5: Sauté Vegetables

1. Move browned sausage to the edges of the pot.
2. Add butter to melt in the center of the pot.
3. Add leeks, carrots, and celery; cook for three minutes until softened.

Step 6: Add Seasonings

1. Stir in garlic, thyme, sage, and red pepper flakes; cook for two minutes until fragrant.

Step 7: Combine Stock

1. Pour in heated chicken stock.
2. Bring mixture to a simmer; cook until vegetables are tender (about 15 minutes).

Step 8: Final Touches

1. Stir in spinach, roasted squash, Parmesan cheese, and heavy cream; heat until warm.

Step 9: Taste Test

Use a ladle to skim off any fat floating on top, taste your soup for saltiness, adding kosher salt only if needed.

Step 10: Serve

Place cooked pasta into serving bowls then pour hot soup over each bowl. Top generously with grated Parmesan cheese before enjoying!

How to Serve Roasted Butternut and Sausage Soup

Roasted Butternut and Sausage Soup is a delicious, hearty dish that can be served in various ways to enhance your dining experience. Here are some serving suggestions that will complement the soup beautifully.

Pair with Crusty Bread

• A warm, crusty baguette or sourdough bread is perfect for dipping into the creamy soup.

Top with Fresh Herbs

• Consider garnishing the soup with fresh parsley or basil for an added burst of flavor and color.

Add a Drizzle of Olive Oil

• A light drizzle of extra virgin olive oil on top adds richness and enhances the overall taste.

Serve with a Side Salad

• A simple green salad dressed lightly with vinaigrette can provide a refreshing contrast to the rich soup.

Complement with Cheese

• Serve with slices of aged cheese like Gruyère or a sprinkle of feta for an extra layer of flavor.

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.

• Choose ripe butternut squash: Select squash that feels heavy for its size and has a matte finish, indicating ripeness.
• Don’t rush the roasting: Allow the butternut squash to caramelize fully for deeper flavors.
• Use homemade stock: If possible, use homemade chicken stock for a richer and more flavorful broth.
• Adjust seasoning last: Always taste your soup before adding salt; this prevents over-seasoning.
• Blend for creaminess: For an ultra-smooth texture, consider blending half or all of the soup before adding cream.
• Store properly: Store leftovers in an airtight container in the fridge for up to three days or freeze for longer storage.

Best Side Dishes for Roasted Butternut and Sausage Soup

Pairing side dishes with your Roasted Butternut and Sausage Soup can elevate the meal. Here are some excellent options to consider.

1. Garlic Bread: Crispy garlic bread makes a perfect dipper alongside the soup.
2. Caesar Salad: A classic Caesar salad provides crunch and freshness that complements creamy textures.
3. Roasted Vegetables: Seasonal roasted veggies add color and additional nutrients to your meal.
4. Quinoa Salad: A light quinoa salad offers protein and whole grains, making it a filling option.
5. Stuffed Peppers: Colorful stuffed peppers filled with grains and vegetables can serve as a hearty side.
6. Cheesy Biscuits: Fluffy biscuits topped with cheese can be delightful when paired with hot soup.
7. Fruit Salsa: A refreshing fruit salsa brings sweetness and acidity that balances the savory soup.
8. Potato Wedges: Seasoned potato wedges add crunch and satisfaction alongside your warm bowl of soup.

Common Mistakes to Avoid

When making Roasted Butternut and Sausage Soup, it’s easy to run into some common pitfalls. Here are a few mistakes to watch out for:

• Skipping the Roasting Step: Roasting the butternut squash enhances its natural sweetness. Don’t skip this step; it’s essential for flavor.

• Overcooking the Pasta: If you cook the pasta too long, it can become mushy in the soup. Follow the package instructions carefully and aim for al dente.

• Not Tasting Before Seasoning: Adding salt without tasting first can lead to an overly salty soup. Always taste your soup before adding any salt to ensure it’s just right.

• Using Cold Stock: Cold stock can lower the temperature of your soup, affecting cooking time. Always use heated stock to maintain temperature and cooking efficiency.

• Ignoring Ingredient Substitutions: If you need a meat alternative or want a vegetarian version, consider using plant-based sausage or additional vegetables for texture and flavor.

• Rushing the Cooking Process: Good flavors develop over time. Allow enough time for each ingredient to cook properly and meld together for a richer taste.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Soup can be refrigerated for up to 3 days.

Freezing Roasted Butternut and Sausage Soup

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

Reheating Roasted Butternut and Sausage Soup

• Oven: Preheat your oven to 350°F (175°C) and heat in an oven-safe dish until warmed through.
• Microwave: Place in a microwave-safe bowl, cover loosely, and heat in intervals of 1-2 minutes, stirring in between.
• Stovetop: Pour into a pot over medium heat, stirring occasionally until heated through.

Frequently Asked Questions

Here are some common questions regarding Roasted Butternut and Sausage Soup:

Can I make Roasted Butternut and Sausage Soup vegetarian?

Yes! You can replace the sausage with plant-based alternatives or add more vegetables like mushrooms or lentils for protein.

What type of pasta works best in Roasted Butternut and Sausage Soup?

Ditalini pasta is great due to its small size, but you can use any small pasta shape like elbow macaroni or shells if preferred.

How do I enhance the flavor of my soup?

Consider adding fresh herbs like parsley or basil just before serving, as well as adjusting seasoning levels based on taste.

Can I use frozen butternut squash?

Absolutely! Frozen butternut squash is convenient. Just make sure to thaw it before roasting for even cooking.

How long does Roasted Butternut and Sausage Soup last?

In the refrigerator, it lasts about 3 days. If frozen, it can stay good for up to 3 months.

Is this soup gluten-free?

To make this Roasted Butternut and Sausage Soup gluten-free, simply substitute traditional pasta with a gluten-free variety.

Final Thoughts

Roasted Butternut and Sausage Soup is not only delicious but also versatile. You can customize it by adding different vegetables or spices according to your preference. This comforting dish is perfect for chilly evenings or gatherings with friends and family. Don’t hesitate—try making this comforting soup today!