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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

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!

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.

Find it online: https://playswellwithbutter.com/butternut-squash-and-sausage-soup/