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!
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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
- Heat olive oil in a large pot over medium heat.
- Add beef sausage and cook until browned, about 5 minutes. Remove and set aside.
Step 2: Sauté the Aromatics
- In the same pot, add onion and garlic, sautéing until softened, about 2 minutes.
Step 3: Cook the Butternut Squash
- Add butternut squash, broth, thyme, paprika, black pepper, and salt.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes, until squash is fork-tender.
Step 4: Blend the Soup
- 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
- Stir in heavy cream and cooked sausage. Let simmer for 5 minutes.
- Taste and adjust seasoning if needed.
Step 6: Serve and Enjoy!
- 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