Roasted Butternut and Sausage Soup

Roasted Butternut and Sausage Soup is a comforting dish that brings warmth and flavor to any table. The combination of roasted butternut squash, savory sausage, and aromatic vegetables creates a delightful blend of textures and tastes. Perfect for chilly evenings or gatherings, this soup is both hearty and satisfying, making it an excellent choice for family dinners or meal prep.

Why You’ll Love This Recipe

• Easy to Prepare: With straightforward steps, you can whip up this delicious soup even on busy weeknights.
• Rich in Flavor: The roasting process enhances the natural sweetness of the butternut squash, making each spoonful a burst of flavor.
• Versatile Dish: Serve it as a main course or as an appetizer; it pairs well with crusty bread or a fresh salad.
• Nutritious Ingredients: Packed with vegetables and lean protein, this soup is not only tasty but also provides essential nutrients.
• Great for Meal Prep: Ideal for making ahead of time, it stores well in the fridge or freezer for convenient meals later.

Tools and Preparation

To make Roasted Butternut and Sausage Soup efficiently, having the right tools is essential.

Essential Tools and Equipment

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

Importance of Each Tool

• Large saucepan: This allows you to cook pasta easily without crowding.
• Medium soup pot: Perfect for simmering your soup evenly while developing rich flavors.
• Sheet tray: Provides ample space for roasting the butternut squash evenly.
• Wooden spoon: Ideal for stirring ingredients without scratching your cookware.

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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
• 1 pound Italian sweet sausage, removed from their casings (substitute with chicken or turkey sausage if desired)
• 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 Serving

• 6 cups (1 ½ quarts) heated chicken stock, homemade if possible
• 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 for easy cleanup.

Step 2: Roast the Squash

1. Peel and clean the butternut squash. Cut it into one-inch pieces.
2. Spread the squash on the sheet tray. Drizzle with olive oil and sprinkle with black pepper.
3. Roast for ten minutes, flip the pieces over, then roast for an additional ten minutes. Remove from oven and set aside.

Step 3: Cook the Pasta

1. In a large saucepan, bring water to a boil. Add salt to taste.
2. Once boiling, add the dry pasta (Ditalini) and cook according to package instructions.
3. Drain pasta when done and rinse under cold water to stop cooking. Set aside.

Step 4: Brown the Sausage

1. Spray the bottom of a medium soup pot with kitchen pan spray and heat over medium-high heat.
2. Add sausage meat to the pot, breaking it up with a wooden spoon while browning for about five minutes.

Step 5: Sauté Vegetables

1. Push browned sausage to edges of pot; add butter to center until melted.
2. Stir in leeks, carrots, and celery; cook for three minutes until softened.

Step 6: Add Aromatics

Add minced garlic, thyme, sage, and red pepper flakes; cook for an additional two minutes until fragrant.

Step 7: Combine Everything

Pour in hot chicken stock; bring mixture to a gentle simmer. Cook until vegetables are tender—approximately 15 minutes.

Step 8: Final Touches

Stir in baby spinach, roasted butternut squash, Parmesan cheese, and heavy cream until heated through.

Step 9: Adjust Seasoning

Using a ladle, skim off any floating fat on top. Taste soup before adding salt; season only if necessary.

Step 10: Serve

Place cooked pasta into serving bowls; ladle hot soup over pasta. Finish with additional grated Parmesan cheese before serving warm.

Enjoy your delicious bowl of Roasted Butternut and Sausage Soup!

How to Serve Roasted Butternut and Sausage Soup

Serving Roasted Butternut and Sausage Soup is a delightful experience that can be enhanced with the right accompaniments. Here are some creative ideas to elevate your soup presentation and flavor.

Pair with Crusty Bread

• Sourdough or French Bread: Serve warm slices of crusty bread for dipping into the rich broth.
• Garlic Bread: The buttery, garlicky flavor complements the soup beautifully.

Add Fresh Herbs

• Chopped Parsley: A sprinkle of fresh parsley adds a pop of color and freshness to each bowl.
• Thyme Leaves: Fresh thyme leaves can enhance the aromatic qualities of the soup.

Include a Side Salad

• Mixed Greens Salad: A light salad with vinaigrette balances the richness of the soup.
• Caesar Salad: The creamy dressing can complement the flavors in your soup nicely.

Serve with Cheese

• Crumbled Goat Cheese: Adds creaminess and tang that pairs wonderfully with butternut squash.
• Grated Parmesan: Offer extra Parmesan on the side for those who love cheese.

How to Perfect Roasted Butternut and Sausage Soup

Perfecting your Roasted Butternut and Sausage Soup can turn a good dish into an exceptional one. Here are some tips to achieve that perfect bowl every time.

• Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor profile significantly.
• Balance Seasonings: Taste as you go, adjusting salt, pepper, and spices to suit your palate.
• Don’t Overcook Pasta: Ensure your pasta is al dente so it doesn’t become mushy when mixed with the soup.
• Blend for Creaminess: For a smoother texture, consider blending part of the soup before adding all ingredients back in.
• Adjust Creaminess: Modify the amount of heavy cream based on how rich you want your soup; less cream will yield a lighter version.

Best Side Dishes for Roasted Butternut and Sausage Soup

Roasted Butternut and Sausage Soup pairs well with various side dishes that complement its flavors. Here are some excellent options to consider.

1. Garlic Knots: Soft, buttery knots infused with garlic make for a delicious dipping companion.
2. Quinoa Salad: A light quinoa salad with veggies adds a nutritious touch while being filling.
3. Stuffed Peppers: Colorful stuffed peppers filled with rice or beans offer extra texture and taste.
4. Roasted Vegetables: Seasonal roasted vegetables provide a hearty side that matches well with the soup’s warmth.
5. Cheesy Polenta: Creamy polenta topped with cheese makes for a comforting addition to your meal.
6. Bruschetta: Toasted bread topped with diced tomatoes, basil, and olive oil brings freshness to your dining experience.

Common Mistakes to Avoid

When making Roasted Butternut and Sausage Soup, it’s easy to overlook some details that can affect the final dish. Here are common mistakes to avoid:

• Skipping the roasting step: Roasting the butternut squash enhances its sweetness and flavor. Always roast until caramelized for the best taste.
• Not tasting before seasoning: Adding salt without tasting can lead to a soup that’s too salty. Always taste first and then season as needed.
• Using cold stock: Cold chicken stock can lower the temperature of your soup, affecting cooking time. Always heat your stock before adding it to the pot.
• Neglecting to chop vegetables evenly: Unevenly chopped vegetables can cook at different rates, resulting in some being overcooked while others are undercooked. Aim for uniform pieces.
• Adding spinach too early: Adding spinach too soon can make it wilted and lose its vibrant color. Add it towards the end for a fresh look and texture.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3-4 days.
• Allow the soup to cool completely before sealing.

Freezing Roasted Butternut and Sausage Soup

• Freeze in airtight containers or freezer bags for up to 3 months.
• Leave space at the top of containers since liquids expand when frozen.

Reheating Roasted Butternut and Sausage Soup

• Oven: Preheat to 350°F (175°C), place soup in an oven-safe dish, cover with foil, and heat for 20-30 minutes.
• Microwave: Heat in short intervals (2-3 minutes), stirring in between until hot throughout.
• Stovetop: Heat on medium-low, stirring occasionally until warmed through, about 10-15 minutes.

Frequently Asked Questions

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

Can I use other types of sausage?

Yes! Feel free to substitute with chicken or turkey sausage for a lighter option while maintaining great flavor.

How can I customize Roasted Butternut and Sausage Soup?

You can add other vegetables like zucchini or bell peppers, or switch out spices according to your preference for added depth.

Is this soup suitable for meal prep?

Absolutely! Roasted Butternut and Sausage Soup stores well in the fridge or freezer, making it perfect for meal prep.

Can I make this soup vegan-friendly?

Yes! Use plant-based sausage alternatives and replace heavy cream with coconut milk or cashew cream for a vegan version.

Final Thoughts

Roasted Butternut and Sausage Soup is not only delicious but also versatile. Its creamy texture paired with flavorful ingredients makes it a comforting dish for any occasion. Don’t hesitate to experiment with different vegetables or spices to make it your own!