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Roasted Butternut and Sausage Soup

Roasted Butternut and Sausage Soup
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Roasted Butternut and Sausage Soup is a heartwarming dish that blends the sweetness of roasted butternut squash with the savory flavors of Italian sausage. This creamy and nourishing soup is packed with tender pasta, vibrant vegetables, and a hint of comforting spices, making it perfect for cozy dinners or gatherings. Its rich flavors and delightful textures will surely please your taste buds while warming your soul. Easy to prepare and versatile enough to serve as a main course or an appetizer alongside crusty bread, this soup is a must-try for any autumn or winter meal.

Ingredients

Scale
  • 2 pounds butternut squash
  • 1 pound Italian sweet sausage
  • 2 cups dry pasta (such as Ditalini)
  • 2 cups leeks
  • 1 cup carrots
  • 3 cups baby spinach
  • 6 cups chicken stock
  • 1 cup heavy cream
  • Freshly grated Parmesan cheese

Instructions

  1. Preheat oven to 450F. Peel and cube butternut squash; toss with olive oil and black pepper on a baking sheet. Roast for 20 minutes until caramelized.
  2. In a large saucepan, boil salted water and cook pasta according to package instructions; drain and set aside.
  3. In a medium soup pot, brown sausage over medium-high heat, breaking it up as it cooks (about 5 minutes).
  4. Add butter, then leeks, carrots, and celery; saut for about 3 minutes.
  5. Stir in garlic, thyme, sage, and red pepper flakes; cook for another 2 minutes.
  6. Pour in hot chicken stock; simmer until vegetables are tender (about 15 minutes).
  7. Mix in spinach, roasted squash, Parmesan cheese, and heavy cream until warmed through.
  8. Serve over cooked pasta in bowls and top with additional Parmesan.

Nutrition

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