When the days get cooler and you want a soup that truly comforts, this Roasted Butternut and Sausage Soup Recipe hits all the right notes. It’s a hearty bowl filled with the warmth of roasted butternut squash and savory Italian sausage—a perfect meal for a cozy weeknight or an easy weekend dinner. You’ll love how the flavors deepen with roasting and a gentle simmer, delivering something both rich and approachable.
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In the Kitchen
I find this Roasted Butternut and Sausage Soup Recipe is a total crowd-pleaser — the roasting brings out a toasty sweetness in the squash while the sausages add a juicy, meaty punch that makes the soup so satisfying.
- Juicy and Tender Every Time: Roasting the butternut ahead ensures a golden caramelization that deepens the flavor and texture.
- Golden, Satisfying Finish: Adding Parmesan and cream gives it a velvety richness without feeling heavy.
- Simple Ingredients, Big Impact: Using fresh herbs like thyme and sage layers in fresh, earthy notes with ease.
- Weeknight to Weekend Ready: This soup can be whipped up on busy nights but is impressive enough when friends come over.
Ingredients at a Glance
Choosing fresh, quality ingredients makes all the difference here. Look for firm butternut squash with no soft spots and flavorful, authentic Italian sweet sausage for the best results.
- Butternut squash: Pick small to medium-sized for sweeter flavor; peel and cube evenly for roasting.
- Italian sweet sausage: Fresh and flavorful sausage makes the soup truly savory—don’t substitute with dry or cured sausage.
- Leeks and fresh vegetables: Clean leeks carefully to avoid grit and dice carrots and celery uniformly for even cooking.
- Chicken stock: Use homemade if possible—it adds unmatched depth to the soup base.
- Parmesan cheese and heavy cream: Freshly grated cheese and quality cream finish the soup with a silky texture and umami boost.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Roasted Butternut and Sausage Soup Recipe
Step 1 — Roast the Butternut to Golden Perfection
Start by preheating your oven to 450°F, lining a baking sheet with foil for easy cleanup. Toss your peeled and cubed butternut squash with olive oil and freshly ground black pepper until every piece is well-coated and glistening. Spread them evenly to get that beautiful roasted, caramelized edge. Roast for 10 minutes, then flip the cubes carefully and roast another 10 minutes. You'll notice the squash turn a striking golden color, soft but still holding shape—this step is what brings rich depth to the soup.
Step 2 — Cook the Pasta While Making the Soup Base
While the squash roasts, bring a large pot of salted water to a boil to cook your pasta (I like Ditalini for this—it holds up well). Cook according to package directions until just al dente, then drain and rinse under cold water to stop the cooking. Set aside so it’s ready for serving without getting mushy. This multitasking saves time and makes the final dish come together smoothly.
Step 3 — Brown the Sausage and Sauté Your Veggies
Spray the bottom of a medium soup pot with kitchen spray and heat over medium-high. Add your sausage meat, breaking it up with a wooden spoon, cooking it for about five minutes until it's beautifully browned and releasing savory juices. Push the sausage to the pot’s edges and melt butter in the center—then add diced leeks, carrots, and celery. Sauté these for around three minutes until fragrant and slightly softened. This layering of flavors is key—it brings out a rich complexity in the soup.
Step 4 — Add Herbs, Garlic, and Simmer Away
Stir in minced garlic, dry thyme, sage, and red pepper flakes to the veggies and sausage, cooking for another 2 minutes until their aroma fills your kitchen. Pour in the hot chicken stock, bring everything to a gentle simmer, then let it cook for about 15 minutes until your veggies become tender and flavors meld. This simmering step is when the magic happens—aromatics get cozy with the broth creating a delicious base.
Step 5 — Finish with Roasted Squash, Spinach, and Cream
Now fold in the roasted butternut squash along with coarsely chopped baby spinach, freshly grated Parmesan cheese, and heavy cream. Warm the soup through to serving temperature on low heat. Ladle off any fat floating on top if you want a lighter finish, then taste carefully for salt and season only then. This finishing touch makes the soup luxuriously creamy and satisfying without overpowering the fresh ingredients.
Step 6 — Serve with Pasta and Extra Parmesan
Divide your cooked pasta into bowls and ladle the hot soup over it. Adding pasta right before serving keeps it from getting mushy and adds a lovely bite. Finish with an extra sprinkle of Parmesan cheese on top for that cheesy, toasty finish I adore. This is also the moment when the aroma hits its peak—you’ll hear “wow” around the table for sure.
Things to Remember
Getting this Roasted Butternut and Sausage Soup Recipe just right is easier than you think. Watch for these key tips from my experience that will keep your soup balanced, creamy, and full of fresh flavor every time.
- Doneness Cue: Your squash cubes should be soft but not falling apart—roasted edges with a tender bite are perfect.
- Temperature Trick: Add cream on low heat and don’t boil after to prevent curdling.
- Make-Ahead Move: You can roast the butternut and brown sausage up to a day ahead; store separately refrigerated.
- Common Pitfall: Avoid adding salt before tasting last; stock and sausage usually add enough seasoning.
Ways to Serve It
Finishing Touches
I love topping this soup with extra Parmesan because it melts lightly on the hot surface, creating little pockets of cheesy goodness in every spoonful. A drizzle of good olive oil or a pinch of freshly cracked black pepper also brightens the bowl. When I have some fresh herbs like parsley or thyme on hand, I sprinkle those too for a fresh pop of color and flavor.
Plays Well With
This soup goes beautifully with crusty bread to soak up every last drop, or a peppery arugula salad dressed simply with lemon and olive oil. The soft pasta inside adds heartiness, but you could also pair it with garlic naan or a warm rustic baguette on the side for a more substantial meal.
Simple Plating Upgrades
For an elegant weekend dinner, ladle the soup neatly over the pasta in shallow bowls. Add a small sprig of fresh thyme on top, and serve with a cheese board for a fun, casual feel. If you’re serving family on a busy weeknight, a generous sprinkle of Parmesan and a flick of pepper finishes things beautifully without extra fuss.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftover soup in an airtight container in the fridge for up to 3 days. The flavors will deepen overnight, but the pasta may soak up some liquid, so keep it separate if possible or just add a splash of broth or water when reheating to loosen it up. The texture stays creamy and inviting when properly chilled.
Freezing Tips
This soup freezes well but I recommend freezing it without the pasta, which can become mushy. Portion the soup into freezer-safe containers or bags, leaving room for expansion. Thaw overnight in the fridge and stir in freshly cooked pasta when reheating for the best texture.
Reheating Roasted Butternut and Sausage Soup Recipe Without Drying Out
Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of chicken stock or water if it looks too thick. In the microwave, heat in short bursts, stirring between intervals to keep the cream smooth and prevent it from separating. An air fryer isn’t ideal for reheating this particular soup because it can dry it out, so stick with stovetop or microwave methods for best results.
Frequently Asked Questions
Yes, but Italian sweet sausage is preferred for its flavor and moisture. Spicy or fennel sausages will change the character of the soup, so feel free to experiment but expect different taste profiles.
Absolutely! You can omit the heavy cream for a lighter version and still enjoy the rich roasted flavors. You might want to add a splash of extra stock for body.
Slice the white part, then rinse in a bowl of cold water to remove sand. Leeks tend to trap dirt between layers, so a gentle soak and careful rinsing are key.
It’s delicious with sausage, but for vegetarian options, swap sausage for mushrooms or plant-based sausage, and use vegetable stock. The roasting and warming herbs keep the flavor rich.
Final Thoughts
Cooking the Roasted Butternut and Sausage Soup Recipe is one of those kitchen wins that feels special but isn’t complicated. The balance of roasting, savory sausage, and creamy finish makes it one of my favorite seasonal dishes to come back to. Whether you’re feeding a hungry family or want an easy meal that doubles as leftovers, this soup has got you covered with flavor, texture, and warmth. You’ll find it’s just as comforting as it is delicious — perfect for chilly nights and gathering around the table with good company.
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