If Autumn Could Fit In a Bowl, It Would Be This Cozy Butternut Squash and Sausage Soup

You know that first real fall day of the year—when it’s chilly, a little cloudy, maybe even rainy, with leaves drifting down outside your window? Here in Minnesota, this is the moment I wait for all year long because it means one thing: soup season has officially arrived. 🙌🏼

This year, we’re kicking things off with the most soul-comforting bowl I could dream up. I took all my low-fuss, flavor-building techniques from years of developing easy soup recipes PWWB readers love, added a swirl of autumn warmth, and the result is this Cozy Butternut Squash Soup!

I knew the ultimate fall soup had to have butternut squash. But instead of blending it into smooth bisque (delicious, but a little too baby food-adjacent for my taste 😅), I set out to create a butternut squash soup that’s more hearty than creamy. So it warms you up and fills you up.

A close-up of a bowl of hearty soup featuring chunks of sausage, white beans, diced butternut squash, kale, carrots, herbs, and shredded cheese in a flavorful broth. this Recipe for Later!
Gorgeously sweet butternut squash, spicy Italian sausage, leafy kale, and lots of white beans gently simmer to make the best of fall, in one pot.

But it’s the broth that delivers peak comfort in every spoonful. A whole head of garlic, fresh herbs, and a Parmesan rind infuse the soup with aromatic richness while a touch of tomato paste and white wine add depth and brightness. In just 25 minutes of simmering, it tastes like it’s been bubbling away all day.

The result is exactly what I envisioned: a hearty autumnal soup you can snuggle up with as soon as the temperature starts to drop. Just serve it with a few crusty slices of my Garlic Lover’s Garlic Bread, and the cozy vibes are at an all-time high. 🧣🍲

A top-down view of ingredients on a kitchen counter, including sliced butternut squash, leafy greens, chopped carrots and celery, canned beans, ground meat, herbs, garlic, onion, Parmesan cheese, and broth.
This one-pot recipe celebrates the best fall ingredients—peak-season butternut squash (cube your own, or buy pre-chopped!), creamy cannellini beans, hearty kale, and a blend of fresh rosemary, sage, and thyme for a deeply flavorful broth.

Jess’ Soup Season Essentials

How to Make Butternut Squash and White Bean Soup with Italian Sausage and Kale 

Most of the active work in this recipe comes from chopping the veggies, but then the stovetop takes over! In about 45 minutes, you’ll have a pot of mega-flavorful butternut squash and sausage soup ready to snuggle up with.

Cooked ground beef with visible orange grease is in a white Dutch oven on a marble surface. A large spoon with a wooden handle rests in the pot, partially submerged in the beef mixture.
In a heavy-bottomed pot, brown Italian sausage in olive oil and break it into bite-sized crumbles. Remove the meat from the pot and set it aside, but leave all of the juices—that fat is the base of flavor for the rest of the soup!

🧑🏻‍🍳During my recipe testing, I found that naturally sweet butternut squash paired best with the heat of spicy Italian sausage. But feel free to use a mild, sweet Italian sausage or turkey sausage if you prefer. Turkey sausage renders less fat, so just be sure to add extra olive oil when browning!

A white pot on a marble surface contains diced carrots, celery, onions, and a dollop of tomato paste in the center. A packet of tomato paste and a small bowl of salt are nearby.
Add diced onion, carrots, and celery, and cook 5-7 minutes until soft and fragrant. Coat the veggies in tomato paste and let the paste brown for a few minutes to deepen its flavor.
A white pot filled with a tomato-based stew containing diced carrots, celery, and other vegetables sits on a marble countertop. Nearby are sliced garlic, rosemary, bay leaves, and a plate with more chopped vegetables.
Deglaze the pot by slowly pouring in white wine, scraping up any browned bits from the bottom—this fond is full of flavor! Simmer 2-3 minutes to reduce the wine and infuse the veggies with bright acidity.

🚫🍷Prefer not to cook with alcohol? Use equal amounts of stock or broth mixed with 1-2 tablespoons of vinegar or fresh lemon juice. I’ve also tested this recipe using lemon, and its brightness helped balance out the richness of the sausage, much like the wine. 

A white pot filled with cubed butternut squash, tomato sauce, a wedge of Parmesan rind, fresh herbs, bay leaves, and halved garlic; broth is being poured in from a glass container.
Build the soup by adding diced butternut squash, chicken stock, a halved head of garlic, bay leaves, fresh herbs, and a Parmesan rind. Bring to a boil, then reduce the heat so the soup gently simmers for 10-15 minutes with the lid partially on. At this point, your kitchen hits peak cozy—things will start to smell amazing!

🧑🏻‍🍳No need to chop your herbs here—simply tie them into a bundle with twine. Whole herbs (stems and all!) infuse the broth with much more flavor than chopped herbs—plus, less prep! Look for rosemary, sage, and thyme sold as a blend of “poultry herbs” at the store.

A white pot filled with chili, showing distinct layers of ground sausage, white beans, and chopped kale in a tomato-based broth.
Once the butternut squash and garlic are tender, add the browned sausage, drained white beans, and shredded kale, and simmer for just a few minutes longer until the greens are wilted. Remove and discard the bay leaves, herbs, parmesan rind, and garlic—they’ve fulfilled their flavor destiny.

🧑🏻‍🍳I highly recommend squeezing the garlic cloves straight into the soup before tossing out the head of garlic. They’re tender and sweet, similar to caramelized roasted garlic—like little flavor gems in your bowl! 💎

A pot of hearty soup filled with white beans, kale, sausage, and chunks of butternut squash in a tomato-based broth, with a ladle inside the pot. Sliced bread sits nearby on the table.
Everything about this pot of soup is peak cozy! The hearty sausage and beans, tender-sweet squash, and aromatic broth make for the perfect slurp of autumn.
A bowl of hearty soup with sausage, white beans, kale, diced carrots, and butternut squash, topped with shredded cheese. A spoon rests in the bowl, with grated cheese and bread slices nearby.
For a simple finishing touch, top each bowl of butternut squash and sausage soup with freshly grated parmesan cheese and finely chopped fresh parsley.
A bowl of hearty soup with sausage, white beans, kale, diced squash, and grated cheese, with a spoon resting inside. A glass of drink and a bowl of grated cheese are in the background.
This soup tastes even better on day two! I love to make a pot and eat the leftovers with a loaf of crusty bread and a simple green side salad. Big fall flavor and cozy vibes, all week long!

I can’t wait for you to try this Cozy Butternut Squash and Sausage Soup! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

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
A close-up of a bowl of hearty soup with white beans, sausage, kale, diced butternut squash, and carrots, garnished with shredded cheese and chopped herbs, with a spoon resting in the bowl.

Cozy Butternut Squash & Sausage Soup with White Beans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 12 reviews
  • Author: Jess Larson
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: serves 8–10 1x
  • Category: Main Dishes, & Chili Recipes, soup, Stew, Pork Recipes
  • Method: Stovetop
  • Cuisine: Italian-Inspired; American
  • Diet: Gluten Free
Print Recipe

Description

If you only make one soup this fall, it better be this Cozy Butternut Squash and Sausage Soup!

Unlike a puréed bisque, this hearty soup marries tender diced butternut squash with spicy Italian sausage and creamy white beans, making each spoonful extra-satisfying.

A splash of white wine, parmesan rind, and fresh herbs infuse the broth with rich, simmered-all-day flavor—even though it all comes together in just 45 minutes.

Enjoy curled up on the couch with a side of crusty garlic bread for the most comforting lunch or dinner imaginable!

Email me this recipe

Enter your email and we'll send it right to you, plus get new recipes from us regularly!

Ingredients

Scale
  • 2–3 tablespoons olive oil, divided
  • 1 pound spicy Italian sausage (see Recipe Notes)
  • 3 medium carrots, diced
  • 2 ribs celery, diced
  • 1 large yellow onion, diced
  • kosher salt and ground black pepper, to season
  • ¼ cup tomato paste
  • ½ cup dry, unoaked white wine
  • 1 small butternut squash, peeled and diced into ½-inch cubes (about 4 cups)
  • 1 head garlic, halved crosswise, excess paper removed
  • 2 bay leaves
  • one 0.75-ounce package “poultry blend” fresh herbs (or approx. 2 sprigs fresh rosemary, 2 sprigs fresh sage, and 10–12 sprigs fresh thyme), tied with twine
  • optional: 1 parmesan rind
  • 6 cups low-sodium chicken stock/broth
  • two 14-ounce cans cannellini beans, drained and rinsed
  • 1 bunch kale, destemmed and finely shredded (about 2 cups packed)

Instructions

  1. Brown the sausage: Heat 2 tablespoons of the olive oil in a large, heavy-bottomed pot with a lid (such as a Dutch oven) over medium-high heat. Once hot and shimmering, add the sausage. Cook 5-7 minutes, breaking into bite-sized crumbles until lightly browned. Transfer to a plate and set aside.A white Dutch oven filled with browned and crumbled ground meat in a reddish sauce sits on a marbled countertop, with a metal spoon resting inside the pot.
  2. Cook the aromatics: If needed, add the remaining 1 tablespoon olive oil to the pot. Add the onion, carrots, and celery. Season with 1 teaspoon kosher salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until softened and fragrant. Add the tomato paste, stirring to coat the softened veggies. Cook 2-3 minutes more, until the tomato paste is darkened and caramelized.A white pot contains sautéed diced carrots, celery, and onions with a dollop of tomato paste in the center. Nearby are dishes of salt and pepper, and an open tube of tomato paste on a light countertop.
  3. Deglaze the pot and simmer the soup: Slowly pour in the wine, scraping up browned bits of fond from the bottom of the pot. Simmer 2-3 minutes to reduce slightly, then build the soup. Add the butternut squash, garlic, bay leaves, herbs, parmesan rind (if using), and chicken stock to the pot. Stir to combine well. Simmer, partially covered, stirring occasionally, for 10-15 minutes, until the squash and garlic are tender.A white pot filled with diced butternut squash, tomato sauce, fresh herbs, a wedge of Parmesan cheese, and halved garlic, with broth being poured in, sits on a marble countertop.
  4. Finish the soup: Stir the browned sausage back into the pot along with the beans and kale. Simmer 5 minutes more, until the beans are warmed through and kale is wilted. Remove and discard the bay leaves, herbs, parmesan rind, and garlic—or carefully squeeze the tender garlic cloves straight into the soup (so delicious!). Taste and adjust seasoning as needed.A white pot on a gray surface filled with soup ingredients, including cooked ground sausage, white beans, chopped kale, and red broth.
  5. Serve immediately, topping each bowl with freshly grated parmesan cheese and a little finely chopped fresh parsley for color. This butternut squash and sausage soup is plenty hearty on its own, but if you want a little something extra on the side, you can’t go wrong with a few slices of my Garlic Lover’s Garlic Bread or a light and fresh Mixed Greens Side Salad. Enjoy!     A pot of hearty soup filled with beans, sausage, kale, and diced butternut squash, with a ladle inside. Slices of bread, grated cheese, and chopped herbs are arranged nearby on a stone countertop. 

Equipment

Notes

Jess’ Tips and Tricks:

  • Sausage: The heat from a good spicy Italian sausage is great in this soup! You can definitely use a mild Italian sausage, if you prefer, or a turkey Italian sausage. Turkey sausage renders much less fat than a traditional beef and pork Italian sausage, so be sure to add extra olive oil as needed to brown the sausage and cook the aromatics in Steps 1-2.
  • 20-Minute Meal Prep: Nearly all of the active prep work for this sausage and squash soup comes from prepping the veggies. Take care of this in advance and you can jump straight in to cooking during the week: dice 3 carrots, 2 stalks celery, 1 yellow onion, and 1 small butternut squash. Transfer the mirepoix and squash to separate airtight containers and store in the refrigerator for up to 5 days.

Storage, Reheating, and Freezing:

  • Storage and Reheating: This butternut squash and sausage soup is incredibly meal prep/make-ahead friendly—its flavors get even better the longer it sits. To store, transfer the cooled soup to an airtight container. Store in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave until warmed through.
  • Freezer Instructions: This butternut squash and sausage soup is also incredibly freezer-friendly. Transfer the cooled soup to a freezer container (or divide between multiple freezer containers for smaller portions) and freeze for up to 3 months. Thaw overnight in the refrigerator or, for a quicker thaw, submerge the freezer container in room temperature water. Reheat on the stovetop or in the microwave until warmed through, thinning it out with a splash of water or chicken stock as needed.

Nutrition

  • Serving Size:
  • Calories: 463
  • Sugar: 5.4 g
  • Sodium: 917.3 mg
  • Fat: 22.9 g
  • Saturated Fat: 7.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 43.9 g
  • Fiber: 8.2 g
  • Protein: 21.6 g
  • Cholesterol: 42.9 mg

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

A bowl of hearty soup featuring white beans, sausage, kale, and diced butternut squash in a tomato-based broth, topped with grated cheese and herbs. A spoon rests in the bowl, with bread on the side.
Course: Recipe Length: , Season: , Method: Cuisine: , Diet: , Occasion: , ,