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