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Roasted Butternut and Sausage Soup

Roasted Butternut and Sausage Soup
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Indulge in the comforting warmth of Roasted Butternut and Sausage Soup, a delightful blend of sweet butternut squash, savory chicken sausage, and aromatic vegetables. This creamy and hearty soup is perfect for chilly evenings, providing a satisfying meal that’s easy to prepare and packed with flavor. The roasting process enhances the natural sweetness of the squash, while the spices create a rich depth that lingers in every spoonful. Ideal for family dinners or meal prep, this nutritious dish can be served as a main course or paired with crusty bread for a complete experience.

Ingredients

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  • 2 pounds butternut squash
  • 1 pound chicken or turkey sausage
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • 2 cups leeks
  • 1 cup carrots
  • ½ cup celery
  • 1 tablespoon fresh garlic
  • 1 teaspoon dry thyme
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon dry sage
  • 6 cups heated chicken stock
  • 3 cups baby spinach
  • ½ cup grated Parmesan cheese
  • 1 cup heavy cream
  • Kosher salt, as needed

Instructions

  1. Preheat oven to 450°F.
  2. Peel and cube the butternut squash. Toss with olive oil and black pepper on a sheet tray; roast for 20 minutes.
  3. In a large saucepan, boil salted water and cook pasta until al dente; drain and set aside.
  4. Brown the sausage in a medium pot, using a wooden spoon to break it apart.
  5. Add butter, then sauté leeks, carrots, and celery until softened. Stir in garlic and spices.
  6. Pour in hot chicken stock; simmer until vegetables are tender (about 15 minutes).
  7. Mix in roasted squash, spinach, Parmesan cheese, and heavy cream until heated through.
  8. Serve over cooked pasta; garnish with extra cheese if desired.

Nutrition

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