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Creamy One-Pot Butternut Squash Sausage Soup

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A creamy, comforting one-pot soup made with sweet butternut squash and savory Italian sausage. Perfect for busy weeknights, it comes together in about 45 minutes with minimal cleanup.

Ingredients

Scale
  • 1 medium butternut squash (about 3–4 cups peeled and cubed)
  • 1 pound Italian sausage (casings removed)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • Optional garnishes: fresh parsley, grated Parmesan cheese, toasted pumpkin seeds, or balsamic glaze

Instructions

  1. Prep the Squash: Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes (about 3-4 cups). Tip: Microwave the whole squash for 2-3 minutes to soften the skin if needed.
  2. Brown the Sausage: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the Italian sausage (casings removed) and cook, breaking it up, until deeply browned and cooked through, about 6-8 minutes. Transfer sausage to a plate with a slotted spoon.
  3. Sauté the Aromatics: Reduce heat to medium. Add diced onion to the pot and cook until softened, about 4-5 minutes. Add minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn.
  4. Simmer the Squash: Add cubed butternut squash, dried thyme, dried rosemary, and a pinch of salt and pepper. Pour in 4 cups chicken broth. Stir, scraping up browned bits. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until squash is fork-tender.
  5. Blend Until Smooth: Remove pot from heat. Use an immersion blender to blend the soup directly in the pot until smooth and velvety. Alternatively, use a countertop blender in batches, being careful with hot liquid.
  6. Add the Cream and Sausage: Return pot to low heat. Stir in heavy cream and cooked sausage. Warm through for 2-3 minutes. Taste and adjust seasoning with salt and pepper. If too thick, add a splash of broth or water.
  7. Serve and Garnish: Ladle into bowls and top with desired garnishes. Serve hot with crusty bread or a simple side salad.

Notes

For a vegetarian version, omit sausage and add 1 can of cannellini beans. Use vegetable broth instead of chicken broth. For a dairy-free version, swap heavy cream for full-fat coconut milk. The soup tastes even better the next day. Let soup cool slightly before blending to avoid splattering.

Nutrition

Keywords: butternut squash soup, sausage soup, one-pot soup, creamy soup, fall soup, weeknight dinner

Find it online: https://emmastirs.com/creamy-one-pot-butternut-squash-sausage-soup/