Description
Roasted Butternut and Sausage Soup is the ultimate comfort food, perfect for chilly evenings. This creamy and hearty soup combines the natural sweetness of roasted butternut squash with savory Italian sausage, creating a delightful balance of flavors. Packed with nutritious vegetables like leeks, carrots, and baby spinach, this dish not only warms your heart but also fills you up. Whether served as a main course or paired with crusty bread, it’s sure to become a family favorite. Plus, it’s easy to prepare and freezer-friendly, making it an excellent option for meal prep.
Ingredients
Scale
- 2 pounds butternut squash
- 1 pound Italian sweet sausage
- 2 cups dry pasta (Ditalini)
- 2 cups leek
- 1 cup carrots
- ½ cup celery
- 3 cups baby spinach
- 1 cup heavy cream
- 6 cups chicken stock
- Parmesan cheese
Instructions
- Preheat oven to 450°F (230°C) and line a sheet tray with foil.
- Toss butternut squash with olive oil and black pepper on the sheet tray; roast for 20 minutes until caramelized.
- Cook pasta in boiling salted water until al dente; drain and set aside.
- In a medium pot, brown sausage over medium heat; then move to edges of the pot and add butter.
- Sauté leeks, carrots, and celery for three minutes until softened.
- Stir in garlic and spices; cook for two more minutes.
- Add hot chicken stock; simmer until vegetables are tender (about 15 minutes).
- Mix in spinach, roasted squash, cream, and Parmesan; heat through.
- Adjust seasoning and serve over cooked pasta with extra cheese.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Roasting, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 430
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 75mg