Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Butternut Squash and Beef Sausage Soup

Creamy Butternut Squash and Beef Sausage Soup


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sophia valmed
  • Total Time: 40 minutes

Description

This Creamy Butternut Squash and Beef Sausage Soup is a hearty and comforting dish, perfect for chilly days! The natural sweetness of butternut squash pairs beautifully with savory beef sausage, while a touch of cream makes it rich and velvety. Serve it with crusty bread for a satisfying meal!

 

Want more cozy soup recipes? Subscribe for weekly inspiration!


Ingredients

Scale
  • 1 tablespoon olive oil
  • ½ lb beef sausage (crumbled or sliced)
  • 1 small onion (chopped)
  • 2 cloves garlic (minced)
  • 1 medium butternut squash (peeled, seeded, and cubed)
  • 4 cups chicken or vegetable broth
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ½ teaspoon salt (adjust to taste)
  • ½ cup heavy cream or coconut milk
  • ¼ teaspoon ground nutmeg (optional, for warmth)
  • 2 tablespoons grated Parmesan (for garnish)
  • Fresh parsley (chopped, for garnish)

Instructions

Step 1: Cook the Sausage

  1. Heat olive oil in a large pot over medium heat.
  2. Add beef sausage and cook until browned, about 5 minutes. Remove and set aside.

Step 2: Sauté the Aromatics

  1. In the same pot, add onion and garlic, sautéing until softened, about 2 minutes.

Step 3: Cook the Butternut Squash

  1. Add butternut squash, broth, thyme, paprika, black pepper, and salt.
  2. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until squash is fork-tender.

Step 4: Blend the Soup

  1. Use an immersion blender to puree the soup until smooth. (If using a regular blender, blend in batches and return to the pot.)

Step 5: Add Cream and Sausage

  1. Stir in heavy cream and cooked sausage. Let simmer for 5 minutes.
  2. Taste and adjust seasoning if needed.

Step 6: Serve and Enjoy!

 

  1. Ladle into bowls and garnish with Parmesan and fresh parsley. Serve warm!

Notes

  • Roast the Butternut Squash: For deeper flavor, roast the squash at 400°F (200°C) for 25 minutes before adding to the soup.
  • Make it Dairy-Free: Swap cream for coconut milk.
  • Spice it Up: Add a pinch of red pepper flakes for heat.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Cuisine: American