Italian Sausage Butternut Squash Soup

This Italian sausage butternut squash soup is rich and deeply satisfying. Roasted vegetables are simmered in broth, blended, and combined with cream for a smooth, flavorful soup.

Print Recipe

Prep Time 15

Cook Time 55

Total Time 1

Servings: 4 servings

Course: Dinner, Entree, Side Dish, Soup

Cuisine: American

Calories: 471

Ingredients Method Nutrition

Ingredients

1 large butternut squash, peeled, seeded, and cubed
3 large carrots, diced
1 yellow onion, diced
2 Tablespoons olive oil
Salt and pepper to taste
8 ounces Italian sausage, mild or spicy
3 cloves garlic, minced
3 sprigs thyme or 1 teaspoon dried thyme
2 1/2 cups chicken bone broth, enough to cover vegetables in the pot
1/2 cup half and half
1/4 cup heavy cream
2 Tablespoons apple cider, optional NOT VINEGAR

Method

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
Arrange butternut squash, carrots, and onion on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Roast vegetables in the preheated oven until tender and caramelized, 30 to 35 minutes, stirring halfway through.
Meanwhile, heat a stock pot over medium heat. Add sausage and cook until browned and crumbly, 5 to 7 minutes. Drain excess fat if necessary, leaving about 1 tablespoon in the pot for flavor. Add garlic and thyme; stir until fragrant, about 30 seconds.
Transfer roasted vegetables to the pot with the sausage. Add enough chicken bone broth to cover vegetables. Bring to a gentle simmer and cook for 15 to 20 minutes.
Remove thyme stems. Use an immersion blender to purée the soup directly in the pot until smooth. Stir in half-and-half and heavy cream; season with salt and pepper. Warm through without boiling
Finish with a splash of apple cider; stir to combine. Drizzle whipping cream on top of each bowl of soup.