Looking for a comforting, savory soup to warm you up? This Creamy Butternut Squash and Beef Sausage Soup is the perfect balance of rich, creamy butternut squash and savory, flavorful beef sausage. With a touch of garlic, onion, and herbs, it’s the ultimate cozy meal for chilly days. Plus, it’s easy to make and great for meal prep!
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Why You’ll Love This Creamy Butternut Squash and Beef Sausage Soup:
- Rich & Creamy: The velvety butternut squash adds a creamy texture without any cream.
- Hearty & Filling: Beef sausage gives the soup a rich, savory depth that’s satisfying.
- Packed with Flavor: Garlic, onion, and herbs bring out the best in every bite.
- Perfect for Fall & Winter: This soup is a cozy meal you’ll want to make all season long!
Ingredients for Creamy Butternut Squash and Beef Sausage Soup:
- 1 lb beef sausage (mild or spicy, based on preference)
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup whole milk or heavy cream (for extra creaminess)
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ½ teaspoon ground cinnamon (optional, for warmth)
- Salt and pepper, to taste
- Fresh parsley or thyme, for garnish (optional)
How to Make Creamy Butternut Squash and Beef Sausage Soup:
Step 1: Brown the Sausage
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the beef sausage, breaking it apart with a spoon, and cook until browned and fully cooked through. Remove the sausage from the pot and set aside. Leave any rendered fat in the pot.
Step 2: Sauté the Vegetables
In the same pot, add the diced onion and sauté for 3-4 minutes, until softened. Add the minced garlic and cook for another minute, until fragrant.
Step 3: Cook the Butternut Squash
Add the cubed butternut squash to the pot, stirring to combine with the onions and garlic. Cook for about 5 minutes, allowing the squash to slightly soften.
Step 4: Add the Broth and Spices
Pour in the chicken or vegetable broth and add the thyme, sage, cinnamon (if using), salt, and pepper. Stir to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the butternut squash is tender and easily pierced with a fork.
Step 5: Puree the Soup
Once the squash is tender, use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender, blending until smooth. Return the soup to the pot after blending.
Step 6: Add the Cream and Sausage
Stir in the whole milk or heavy cream for extra creaminess. Return the cooked sausage to the pot and stir to combine. Let the soup simmer for another 5 minutes, allowing the flavors to meld together.
Step 7: Taste & Adjust Seasoning
Taste the soup and adjust the seasoning with more salt, pepper, or herbs if needed.
Step 8: Serve & Enjoy!
Ladle the soup into bowls and garnish with fresh parsley or thyme if desired. Serve hot with a slice of crusty bread for dipping.
Tips for the Best Creamy Butternut Squash and Beef Sausage Soup:
- Roast the Squash: For an even richer flavor, you can roast the butternut squash before adding it to the soup. Simply toss the cubes with olive oil, salt, and pepper, and roast at 400°F (200°C) for about 25 minutes, until soft and caramelized.
- Use Different Sausages: Feel free to experiment with different types of sausage, such as Italian sausage or chorizo, for different flavor profiles.
- Make It Vegan: Use plant-based sausage and coconut milk instead of the beef sausage and dairy cream for a vegan version.
- Add Greens: For an extra pop of color and nutrition, add spinach or kale to the soup just before serving.
Storage & Reheating Instructions:
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: This soup freezes well! Store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat on the stove before serving.
- Reheat: To reheat, simply warm it on the stove over low heat, stirring occasionally.
Frequently Asked Questions (FAQ):
Q1: Can I use pre-cut butternut squash?
A: Yes, using pre-cut butternut squash from the store can save you time. Just be sure to check that it’s fresh and not too dry.
Q2: Can I make this soup ahead of time?
A: Yes, this soup tastes even better the next day! Make it ahead and store it in the fridge for up to 4 days.
Q3: Can I add more veggies to this soup?
A: Absolutely! Feel free to add carrots, celery, or parsnips to the soup along with the squash for added flavor and texture.
Conclusion: A Cozy, Hearty Soup You’ll Want to Make Again and Again!
This Creamy Butternut Squash and Beef Sausage Soup is the ultimate comfort food for fall and winter. The combination of creamy butternut squash and savory sausage is a winning combo that will leave you craving more.
Did you make this recipe? Share your soup photos with us on social media! 🍲✨
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Cuisine: American, Soup
Nutritional Information (Per Serving)
Calories: 350
Protein: 18g
Carbohydrates: 22g
Fat: 24g
Fiber: 5g
Enjoy your creamy, comforting soup, and happy cooking!
Print
Creamy Butternut Squash and Beef Sausage Soup
- Total Time: 1 hour
Description
Looking for a comforting, savory soup to warm you up? This Creamy Butternut Squash and Beef Sausage Soup is the perfect balance of rich, creamy butternut squash and savory, flavorful beef sausage. With a touch of garlic, onion, and herbs, it’s the ultimate cozy meal for chilly days. Plus, it’s easy to make and great for meal prep!
Subscribe to our newsletter for more comforting and delicious recipes delivered straight to your inbox!
Ingredients
- 1 lb beef sausage (mild or spicy, based on preference)
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup whole milk or heavy cream (for extra creaminess)
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ½ teaspoon ground cinnamon (optional, for warmth)
- Salt and pepper, to taste
- Fresh parsley or thyme, for garnish (optional)
Instructions
Step 1: Brown the Sausage
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the beef sausage, breaking it apart with a spoon, and cook until browned and fully cooked through. Remove the sausage from the pot and set aside. Leave any rendered fat in the pot.
Step 2: Sauté the Vegetables
In the same pot, add the diced onion and sauté for 3-4 minutes, until softened. Add the minced garlic and cook for another minute, until fragrant.
Step 3: Cook the Butternut Squash
Add the cubed butternut squash to the pot, stirring to combine with the onions and garlic. Cook for about 5 minutes, allowing the squash to slightly soften.
Step 4: Add the Broth and Spices
Pour in the chicken or vegetable broth and add the thyme, sage, cinnamon (if using), salt, and pepper. Stir to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the butternut squash is tender and easily pierced with a fork.
Step 5: Puree the Soup
Once the squash is tender, use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender, blending until smooth. Return the soup to the pot after blending.
Step 6: Add the Cream and Sausage
Stir in the whole milk or heavy cream for extra creaminess. Return the cooked sausage to the pot and stir to combine. Let the soup simmer for another 5 minutes, allowing the flavors to meld together.
Step 7: Taste & Adjust Seasoning
Taste the soup and adjust the seasoning with more salt, pepper, or herbs if needed.
Step 8: Serve & Enjoy!
Ladle the soup into bowls and garnish with fresh parsley or thyme if desired. Serve hot with a slice of crusty bread for dipping.
Notes
- Roast the Squash: For an even richer flavor, you can roast the butternut squash before adding it to the soup. Simply toss the cubes with olive oil, salt, and pepper, and roast at 400°F (200°C) for about 25 minutes, until soft and caramelized.
- Use Different Sausages: Feel free to experiment with different types of sausage, such as Italian sausage or chorizo, for different flavor profiles.
- Make It Vegan: Use plant-based sausage and coconut milk instead of the beef sausage and dairy cream for a vegan version.
- Add Greens: For an extra pop of color and nutrition, add spinach or kale to the soup just before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Cuisine: American, Soup
