Creamy Butternut Squash and Sausage Soup is the ultimate comfort food that delivers bold flavors in every spoonful. This hearty one-pot recipe comes together in just 30 minutes, making it perfect for busy weeknights or lazy weekends. Combining spicy Italian sausage, tender butternut squash, creamy orzo, and vibrant spinach, this soup is not only nourishing but also incredibly satisfying. The addition of heavy cream and Parmesan cheese elevates the dish, making it luxuriously rich and smooth. Whether you’re cooking for your family or entertaining guests, this soup is bound to impress and become a new seasonal favorite.
Why You’ll Love This Creamy Butternut Squash and Sausage Soup
This recipe strikes the perfect balance between creamy indulgence and wholesome goodness. The spicy Italian sausage adds a savory kick that complements the natural sweetness of the butternut squash. Orzo pasta brings heartiness without being too heavy, while fresh spinach adds color and nutrition. Best of all, it’s made in a single pot, cutting down on dishes and giving you more time to relax and savor your meal. Plus, it’s customizable and easily adaptable to different dietary needs. Whether you’re craving something cozy during the colder months or need a quick yet impressive dinner option, this soup delivers every time.
Ingredients
- 15 oz spicy Italian sausage, crumbled
- 1 teaspoon Italian seasoning or Herbs from Provence
- 1 tablespoon fresh thyme (leaves only)
- Red pepper flakes, to taste
- 1 cup orzo, uncooked
- 4 cloves garlic, minced
- 5 cups chicken stock
- 10 oz butternut squash, peeled and cubed
- 5 oz fresh spinach
- 1/2 cup heavy cream
- 1/3 cup Parmesan cheese, shaved, shredded, or grated (for garnish)
Step-by-Step: How to Make Creamy Butternut Squash and Sausage Soup
- In a large saucepan, add crumbled Italian sausage, Italian seasoning, fresh thyme leaves, and red pepper flakes. Cook over medium heat, stirring regularly to break up the sausage.
- Once the sausage starts to brown and release its juices, stir in the uncooked orzo and minced garlic. Continue cooking for about 2 minutes, allowing the orzo to toast slightly.
- Next, pour in the chicken stock and toss in the cubed butternut squash. Stir well, cover the pot, bring to a boil, then reduce to a gentle simmer. Let it cook for 10 minutes or until the orzo and squash are tender.
- Add the fresh spinach, cover the pot again, and allow the spinach to wilt on low heat, stirring occasionally.
- Remove the soup from heat. Stir in the heavy cream, then season with salt and pepper to taste. Adjust consistency with additional chicken stock or water if needed.
- Serve hot, topped with Parmesan cheese and a sprinkle of fresh thyme.
Helpful Tips
- Toasting the orzo with sausage and garlic enhances the flavor and prevents it from becoming mushy.
- Fresh thyme leaves give a more vibrant flavor than dried, but both work well.
- Use pre-cut butternut squash to save time on prep.
- For an extra creamy texture, blend a portion of the soup before adding spinach.
- Adjust spice levels with more or less red pepper flakes according to taste.
Substitutions And Variations
- Swap orzo with small pasta like ditalini or couscous if preferred.
- Use mild Italian sausage if you don’t want it too spicy.
- For a vegetarian version, omit sausage and use vegetable broth.
- Add other greens like kale or Swiss chard instead of spinach.
- Substitute half-and-half for heavy cream for a lighter option.
Storage Instructions
Keep any leftovers in a sealed container in the fridge for up to 4 days. Reheat slowly over medium heat on the stovetop, stirring every so often. If the soup has thickened, simply stir in a bit of broth or water to reach your desired consistency. It also freezes beautifully for up to 3 months. Allow the soup to cool completely before transferring it to freezer-safe containers, and thaw in the refrigerator overnight before reheating.
Nutritional Information
- Calories: 531 kcal
- Carbohydrates: 34 g
- Protein: 22 g
- Fat: 34 g
- Saturated Fat: 14 g
- Polyunsaturated Fat: 4 g
- Monounsaturated Fat: 14 g
- Cholesterol: 86 mg
- Sodium: 921 mg
- Potassium: 786 mg
- Fiber: 3 g
- Sugar: 6 g
- Vitamin A: 7640 IU
- Vitamin C: 21 mg
- Calcium: 163 mg
- Iron: 3 mg
Serving Suggestions
Serve this creamy soup with a side of crusty bread or garlic toast to soak up the delicious broth. A light salad with a tangy vinaigrette pairs beautifully to balance the richness. For a complete dinner, enjoy it alongside a glass of white wine or sparkling water with lemon. You can also top it with crispy bacon bits or roasted seeds for an added crunch.
Frequently Asked Questions About Creamy Butternut Squash and Sausage Soup
Can I make this soup ahead of time?
Yes, this soup stores and reheats well, making it perfect for meal prep. The flavors intensify as it sits, making the leftovers taste even better the next day.
Can I freeze this soup?
Absolutely. Let it cool completely before storing in freezer-safe containers. Thaw in the refrigerator overnight before reheating.
What can I use instead of orzo?
You can use other small pasta shapes like ditalini or even rice for a gluten-free version.
How do I adjust the spice level?
Control the heat by adjusting the amount of red pepper flakes and choosing mild or spicy sausage based on your preference.
Can I use pre-cooked sausage?
Yes, just slice or crumble and heat it with the seasonings before adding orzo and continuing with the recipe.
Final Thoughts
Thank you for joining me in making this Creamy Butternut Squash and Sausage Soup. It’s a dish that combines bold flavors with creamy comfort, all in one pot and just 30 minutes. I love how the spicy sausage and sweet squash play off each other, and the orzo makes it so satisfying. It’s easy enough for a weeknight and special enough for guests. I hope you enjoy every spoonful as much as I do. Happy cooking, and thank you for being part of this delicious community!
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Creamy Butternut Squash and Sausage Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Creamy Butternut Squash and Sausage Soup is a 30-minute, one-pot meal that combines spicy sausage, tender squash, orzo, spinach, and cream for a rich and comforting dish.
Ingredients
15 oz spicy Italian sausage, crumbled
1 tsp Italian seasoning or Herbs from Provence
1 tbsp fresh thyme (leaves only)
Red pepper flakes, to taste
1 cup orzo, uncooked
4 cloves garlic, minced
5 cups chicken stock
10 oz butternut squash, peeled and cubed
5 oz fresh spinach
1/2 cup heavy cream
1/3 cup Parmesan cheese, for garnish
Instructions
- In a large saucepan, add crumbled Italian sausage, Italian seasoning, fresh thyme leaves, and red pepper flakes. Cook over medium heat, stirring regularly to break up the sausage.
- Once the sausage starts to brown and release its juices, stir in the uncooked orzo and minced garlic. Continue cooking for about 2 minutes, allowing the orzo to toast slightly.
- Next, pour in the chicken stock and toss in the cubed butternut squash. Stir well, cover the pot, bring to a boil, then reduce to a gentle simmer. Let it cook for 10 minutes or until the orzo and squash are tender.
- Add the fresh spinach, cover the pot again, and allow the spinach to wilt on low heat, stirring occasionally.
- Remove the soup from heat. Stir in the heavy cream, then season with salt and pepper to taste. Adjust consistency with additional chicken stock or water if needed.
- Serve hot, topped with Parmesan cheese and a sprinkle of fresh thyme.
Notes
Swap orzo with small pasta or rice.
Use mild sausage to reduce spice.
Add more broth if soup thickens on standing.
Blending a portion makes it even creamier.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
Nutrition
- Serving Size: 1 bowl
- Calories: 531
- Carbohydrates: 34g
- Protein: 22g