This Creamy Butternut Squash and Beef Sausage Soup is a cozy, comforting meal that combines the rich sweetness of butternut squash with the savory flavor of beef sausage. The creamy texture makes it the perfect soup for a chilly day. Packed with flavor and easy to make, it’s sure to become a favorite in your meal rotation!
Why You’ll Love This Recipe
Rich & Creamy – The smooth texture from the squash and cream creates a comforting soup. Savory & Sweet – The combination of sweet butternut squash and savory beef sausage is simply irresistible. Quick & Easy – Ready in under an hour, this soup is a weeknight winner. Perfect for Fall – The earthy flavors make this soup a great dish for cooler weather.
Ingredients You’ll Need
- 1 lb beef sausage (casings removed)
- 1 medium butternut squash (peeled, cubed)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 4 cups chicken broth (or vegetable broth for a lighter version)
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 2 tbsp olive oil (for sautéing)
- 1 tsp dried thyme
- 1 tsp dried sage
- Salt & pepper (to taste)
- 1/2 cup shredded parmesan cheese (optional, for garnish)
- Fresh parsley (for garnish, optional)
Tools You’ll Need
- Large pot or Dutch oven
- Sharp knife and cutting board
- Immersion blender (or regular blender)
- Stirring spoon
- Ladle
How to Make Creamy Butternut Squash and Beef Sausage Soup
Step 1: Sauté the Sausage
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the beef sausage and break it up into crumbles. Cook for about 5-7 minutes until browned and fully cooked. Remove the sausage and set it aside.
Step 2: Sauté the Vegetables
In the same pot, add the diced onion and cook for about 3 minutes until softened. Add the minced garlic, dried thyme, and dried sage and cook for another 1-2 minutes until fragrant.
Step 3: Cook the Butternut Squash
Add the cubed butternut squash to the pot and stir. Pour in the chicken broth, bringing the mixture to a boil. Once boiling, reduce the heat to low and simmer for about 15-20 minutes, or until the squash is tender and easily pierced with a fork.
Step 4: Puree the Soup
Once the squash is tender, use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches, blend, and return it to the pot.
Step 5: Add Cream and Sausage
Stir in the heavy cream and cooked beef sausage. Season with salt and pepper to taste. Let the soup simmer on low heat for an additional 5 minutes to let the flavors meld together.
Step 6: Serve & Enjoy
Ladle the soup into bowls and top with shredded parmesan cheese and a sprinkle of fresh parsley, if desired. Serve warm with crusty bread or a side salad.
What to Serve with This Soup
- Crusty Bread – Perfect for dipping into the creamy soup.
- Side Salad – A simple green salad with a light vinaigrette complements the richness of the soup.
- Grilled Cheese Sandwich – For a classic comfort food pairing.
Tips for Success
Adjust the Creaminess – If you prefer a lighter soup, use half-and-half or coconut milk instead of heavy cream.
Add More Veggies – You can add carrots or celery for extra texture and flavor.
Control the Spice – Add a pinch of red pepper flakes if you want a bit of heat.
Make Ahead – This soup stores well in the fridge for up to 4 days. You can also freeze it for up to 3 months.
Storing & Reheating
- Refrigerate: Store the soup in an airtight container for up to 4 days.
- Freeze: Let the soup cool completely before transferring it to a freezer-safe container. It will last for up to 3 months in the freezer.
- Reheat: Reheat on the stovetop over medium heat or in the microwave until heated through.
Frequently Asked Questions
Can I use a different type of sausage?
Yes! You can swap the beef sausage for Italian sausage, turkey sausage, or even chicken sausage.
Can I make this soup dairy-free?
Yes, use coconut milk or a non-dairy cream alternative to replace the heavy cream.
Can I use frozen butternut squash?
Yes, frozen butternut squash works well in this recipe. Just be sure to thaw it before adding it to the soup.
Recipe Details
- Preparation Time: 10 minutes
- Cooking Time: 30-40 minutes
- Cuisine: American
Nutritional Information (Per Serving – based on 6 servings):
Calories: 350 | Protein: 19g | Carbohydrates: 22g | Fat: 21g | Fiber: 4g | Sodium: 700mg
This Creamy Butternut Squash and Beef Sausage Soup is the ultimate comfort food—rich, creamy, and full of flavor. It’s perfect for those colder months when you crave something hearty and warming! Enjoy!
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Creamy Butternut Squash and Beef Sausage Soup
- Total Time: 0 hours
Description
This Creamy Butternut Squash and Beef Sausage Soup is a cozy, comforting meal that combines the rich sweetness of butternut squash with the savory flavor of beef sausage. The creamy texture makes it the perfect soup for a chilly day. Packed with flavor and easy to make, it’s sure to become a favorite in your meal rotation!
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Ingredients
- 1 lb beef sausage (casings removed)
- 1 medium butternut squash (peeled, cubed)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 4 cups chicken broth (or vegetable broth for a lighter version)
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 2 tbsp olive oil (for sautéing)
- 1 tsp dried thyme
- 1 tsp dried sage
- Salt & pepper (to taste)
- 1/2 cup shredded parmesan cheese (optional, for garnish)
- Fresh parsley (for garnish, optional)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the beef sausage and break it up into crumbles. Cook for about 5-7 minutes until browned and fully cooked. Remove the sausage and set it aside.
In the same pot, add the diced onion and cook for about 3 minutes until softened. Add the minced garlic, dried thyme, and dried sage and cook for another 1-2 minutes until fragrant.
Add the cubed butternut squash to the pot and stir. Pour in the chicken broth, bringing the mixture to a boil. Once boiling, reduce the heat to low and simmer for about 15-20 minutes, or until the squash is tender and easily pierced with a fork.
Once the squash is tender, use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches, blend, and return it to the pot.
Stir in the heavy cream and cooked beef sausage. Season with salt and pepper to taste. Let the soup simmer on low heat for an additional 5 minutes to let the flavors meld together.
Ladle the soup into bowls and top with shredded parmesan cheese and a sprinkle of fresh parsley, if desired. Serve warm with crusty bread or a side salad.
Notes
Adjust the Creaminess – If you prefer a lighter soup, use half-and-half or coconut milk instead of heavy cream.
Add More Veggies – You can add carrots or celery for extra texture and flavor.
Control the Spice – Add a pinch of red pepper flakes if you want a bit of heat.
Make Ahead – This soup stores well in the fridge for up to 4 days. You can also freeze it for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Cuisine: American
