Description
Roasted Butternut and Sausage Soup is a heartwarming dish that seamlessly blends the sweetness of caramelized butternut squash with savory Italian sausage. This creamy soup is enriched with tender pasta, vibrant spinach, and aromatic vegetables, creating a satisfying meal perfect for chilly evenings or festive gatherings. Easy to prepare and brimming with flavor, this soup not only nourishes but also delights the senses. Serve it alongside crusty bread or a fresh salad for a complete dining experience that will please everyone at the table.
Ingredients
Scale
- 2 pounds butternut squash
- 1 pound Italian sweet sausage
- 2 cups dry pasta (e.g., Ditalini)
- 6 cups chicken stock
- 3 cups baby spinach
- ½ cup heavy cream
- Fresh garlic, leeks, carrots, celery, and herbs
Instructions
- Preheat the oven to 450°F (232°C). Peel and cut the butternut squash into one-inch pieces. Toss with olive oil and black pepper on a sheet tray and roast for 20 minutes until golden brown.
- In a large saucepan, boil salted water and cook pasta according to package instructions. Drain and set aside.
- In a medium soup pot, brown the sausage over medium-high heat. Add butter followed by leeks, carrots, and celery; sauté for three minutes until softened.
- Stir in garlic, thyme, sage, and red pepper flakes; cook for two minutes.
- Pour in hot chicken stock and simmer for about 15 minutes until vegetables are tender.
- Incorporate roasted squash, spinach, Parmesan cheese, and heavy cream; heat through.
- Skim any fat from the surface before serving over pasta in bowls.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 640mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 54mg