Autumn's chill calls for cozy comfort food, and this butternut squash and sausage soup is the perfect answer. It's a healthy, hearty, and surprisingly easy recipe that's perfect for a quick weeknight dinner or a more leisurely weekend meal. This delicious dish combines the sweetness of butternut squash with the savory depth of Italian sausage, creating a flavor profile that's both satisfying and sophisticated. Get ready to impress your family and friends with this homemade masterpiece – it’s one of those best recipes you'll want to keep coming back to!
Ingredients:
- 1 tablespoon olive oil
- 1 pound Italian sausage (sweet or spicy, your choice!), casings removed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can butternut squash puree
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 cup heavy cream or coconut cream for a vegan option
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- Fresh sage leaves for garnish (optional)
- Crusty bread for serving (optional)
Instructions:
-
Sauté the Sausage and Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned. Remove the sausage from the pot and set aside. Add the onion to the pot and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
-
Build the Soup Base: Pour in the butternut squash puree and vegetable broth. Stir in the sage, thyme, and red pepper flakes (if using). Bring the mixture to a simmer.
-
Simmer and Blend: Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld. Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a regular blender. (Always vent the lid when blending hot liquids).
-
Finish the Soup: Return the cooked sausage to the pot. Stir in the heavy cream (or coconut cream). Season with salt and pepper to taste. Heat through, but do not boil.
Tips for the Best Butternut Squash and Sausage Soup:
- Roasting the Squash: For an even deeper flavor, roast the butternut squash before pureeing it. Simply cube it, toss with olive oil, salt, and pepper, and roast at 400°F (200°C) for about 30-40 minutes until tender.
- Spice it Up: Adjust the amount of red pepper flakes to your liking. A pinch of cayenne pepper can add a subtle smoky heat.
- Add Some Greens: Stir in a handful of chopped kale or spinach during the last few minutes of simmering for added nutrients and color.
- Make it Vegetarian: Omit the sausage and add 1 cup of cooked lentils or chickpeas for a hearty vegetarian version.
Variations:
- Apple Cider Butternut Squash Soup: Add 1 cup of apple cider to the soup for a sweet and tart twist.
- Spicy Chorizo Soup: Substitute spicy chorizo sausage for the Italian sausage.
- Creamy Coconut Curry Soup: Replace the heavy cream with coconut milk and add 1 tablespoon of curry powder for a delicious, flavorful twist.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and will vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Protein: 15-20g
- Fat: 20-25g
- Carbohydrates: 25-30g
This butternut squash and sausage soup is a fantastic example of healthy meals that are easy to make and incredibly satisfying. It’s a quick dinner idea that's perfect for busy weeknights, and the delicious flavors will have you craving more. Enjoy!