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Hearty Butternut Squash and Sausage Soup Recipe

ByCaroline
Jump to Recipe· 4.8 from 35 reviews

If you’re in the mood for a comforting, soul-warming meal, you’ve got to try this fan-freaking-tastic Hearty Butternut Squash and Sausage Soup Recipe. It’s the kind of dish that wraps you in cozy vibes without feeling heavy—perfect for chilly evenings or anytime you crave something nourishing but exciting. Roasted butternut squash, savory sausage, and a touch of cream come together in a way that will have you coming back for seconds (and maybe thirds). Stick around, because I’ll walk you through every step to make sure your soup turns out just right!

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Why This Recipe Works

  • Perfect Balance of Flavors: Roasting the butternut squash and sausage caramelizes their natural sugars, adding depth to the soup.
  • Creamy Yet Light Texture: Blending a portion of the soup with beans creates natural creaminess without heaviness.
  • Fresh Herb Aroma: The thyme and lemon zest bring vibrant freshness that brightens up the whole dish.
  • Layered Cooking Techniques: From roasting to making a roux and simmering, each step builds complex flavor with care.
Hearty Butternut Squash and Sausage Soup, cozy butternut squash soup, creamy sausage soup, healthy fall soup recipes, comforting sausage and squash stew - A large dark pot with blue handles is filled with a creamy light yellow soup. Inside the soup, there are bright green leafy vegetables floating across the surface, along with chunks of orange carrots and small pieces of browned meat scattered evenly. The soup has a thick texture with visible ingredients mixed in. The pot is sitting on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The ingredients in this Hearty Butternut Squash and Sausage Soup Recipe are all stars in their own right. Each one contributes something unique—whether it’s richness, texture, or flavor. When combined, they create a comforting bowl that feels indulgent without being overwhelming. I’ll share little shopping and prep tips to make your cooking smoother.

Hearty Butternut Squash and Sausage Soup, cozy butternut squash soup, creamy sausage soup, healthy fall soup recipes, comforting sausage and squash stew - Flat lay of peeled and cubed bright orange butternut squash, sliced browned chicken sausage links, a small white bowl of golden olive oil, a few sprigs of fresh green thyme, chopped crispy pale pink and white bacon pieces, a pat of creamy unsalted butter, a small chopped white onion, chopped light green celery ribs, three peeled garlic cloves, a small white bowl of all-purpose flour, a small white bowl of clear pale yellow dry white wine, a small white bowl of rich golden chicken stock, drained and rinsed creamy white cannellini beans in a simple white bowl, a small white bowl of smooth heavy cream, a fresh lemon with vibrant yellow zest, and a bunch of dark green dinosaur kale leaves roughly torn — all arranged with perfect symmetry on simple white ceramic plates and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Butternut squash: Look for firm, unblemished squash with a deep orange flesh—this means it’s sweet and fresh.
  • Chicken sausage: I prefer flavored varieties like fennel or herb sausage to add an extra zing without overpowering the soup.
  • Olive oil: Choose a good quality extra virgin for roasting, it adds a subtle fruity note.
  • Kosher salt and black pepper: Essential for seasoning in stages, it layers the flavors beautifully.
  • Fresh thyme: Adds an earthy, aromatic note that pairs wonderfully with both squash and sausage.
  • Bacon: Provides smoky crunch and depth—don’t skip it! If you want less fat, go for center-cut.
  • Unsalted butter: Used to sauté the aromatics, it enriches without adding salt.
  • White onion, celery, garlic: The holy trinity for building flavor bases in soups.
  • All-purpose flour: Makes a light roux to thicken the soup gently without clumps.
  • Dry white wine: Adds subtle acidity and complexity—don’t worry, the alcohol cooks off.
  • Chicken stock: Use a flavorful, low-sodium stock so you can control salt levels yourself.
  • Cannellini beans: Pureed later, they create a velvety texture and provide plant-based protein.
  • Heavy cream: Just a touch for richness and silkiness.
  • Lemon zest: Brings brightness that cuts through the creamy, hearty soup.
  • Dinosaur kale: I love using this hearty green—it holds up well without getting mushy.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Hearty Butternut Squash and Sausage Soup Recipe is how easy it is to tweak according to taste or occasion. I love making it “as is” for a satisfying dinner, but I’ve also tried a few variations that my family really enjoyed.

  • Variation: Sometimes I swap chicken sausage for spicy Italian sausage to turn up the heat. It’s a nice twist when I’m craving a bit of kick.
  • Vegetarian Option: Skip the sausage and bacon, add more beans and a splash extra of white wine, and you’ll still have a deliciously hearty soup.
  • Seasonal swap: In spring, I swap kale for tender spinach leaves added just before serving for a fresher feel.
  • Make it gluten-free: Use a gluten-free flour blend for the roux and double-check your stock’s label.

Step-by-Step: How I Make Hearty Butternut Squash and Sausage Soup Recipe

Step 1: Roast the Butternut Squash and Sausage to Build Flavor

First, I preheat the oven to 350°F and line a baking sheet with foil for easy cleanup. Then, I toss the peeled, cubed butternut squash and sliced chicken sausage with olive oil, half the salt and pepper, plus a couple of fresh thyme sprigs. Spread everything out in a single layer on the baking sheet—crowding will steam instead of roast. Roast for about 25 minutes until the squash is tender and the sausage is nicely browned at the edges. This step really amps up the flavor and texture, so don’t skip it!

Step 2: Crisp the Bacon and Sauté Aromatics

While the squash and sausage roast, I add chopped bacon to a cold Dutch oven and turn the heat to medium. Starting with cold fat helps render it slowly, making it irresistibly crispy without burning. After 5-7 minutes, once the bacon is crisp, I scoop it out but leave all those flavorful drippings behind. Into that I add butter, then sauté chopped onions, garlic, and celery for 2-3 minutes until they soften and smell heavenly. This builds a punchy, savory base.

Step 3: Make the Roux and Deglaze with Wine

Next, I sprinkle in the flour and stir constantly to make a light roux—think thick paste but no lumps. This thickens the soup smoothly. Then, I pour in the dry white wine, stirring as it simmers for a minute to cook off the alcohol and lift all the browned bits from the pan. This step adds subtle acidity and complexity that balances the creamy texture.

Step 4: Simmer the Soup with Stock, Beans, and More Herbs

I pour in the chicken stock, add the remaining salt and pepper, additional thyme sprigs, and rinsed cannellini beans. Bringing this to a boil, then reducing to a gentle simmer lets the flavors mingle for about 10 minutes. This is where the soup starts to come alive with rich, layered goodness.

Step 5: Purée A Portion for Creaminess, Then Add Final Ingredients

I carefully ladle three cups of the soup into a blender and blend until silky smooth—removing the lid insert to allow steam to escape safely, of course. Stirring this back into the pot creates a velvety texture without heavy cream alone. Right after, I stir in the heavy cream and fresh lemon zest to brighten and finish the base. Finally, I add the roasted butternut squash and torn dinosaur kale and cook just a few minutes until the kale is vibrant and slightly wilted. It’s the perfect finish!

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Tips from My Kitchen

  • Don’t Skip Roasting: Roasting the squash and sausage adds a caramelized depth you can’t get any other way.
  • Be Patient with the Roux: Stir constantly and cook the flour enough to avoid a raw taste. It thickens the soup so smoothly.
  • Blend Safely: Always vent the blender lid while pureeing hot liquids to avoid accidents.
  • Add Kale Last: Overcooking greens can make them mushy and dull—add just before serving for chew and color.

How to Serve Hearty Butternut Squash and Sausage Soup Recipe

Hearty Butternut Squash and Sausage Soup, cozy butternut squash soup, creamy sausage soup, healthy fall soup recipes, comforting sausage and squash stew - A white bowl filled with creamy soup containing soft orange chunks, large white beans, bright green leafy vegetables, slices of browned sausage, and crispy dark red bacon pieces scattered on top. The soup is light beige in color, with visible green herbs sprinkled throughout. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always top my bowls with extra crispy bacon bits and a sprinkle of fresh thyme leaves. The bacon adds satisfying crunch and smoky notes, while the fresh thyme offers just a hint of herbal brightness. For a little zing, a tiny drizzle of good olive oil or a few lemon wedges on the side work beautifully as well.

Side Dishes

Because this soup is so rich and filling, I usually keep sides simple—rustic crusty bread or a warm buttered baguette are my go-to. When I want something extra, a light mixed greens salad with vinaigrette balances nicely. It’s the perfect meal combo for casual dinner or lunch with friends.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls made from hollowed-out rolls. It looks gorgeous and adds an extra edible treat! You can also use wide-mouthed mason jars for a rustic picnic feel or garnish each bowl with a small sprig of thyme tied with twine for a charming touch.

Make Ahead and Storage

Storing Leftovers

After enjoying a fresh bowl, I usually transfer leftovers into airtight containers and refrigerate them for up to 4 days. The flavors actually deepen overnight, making the next meal even better. Just be sure to cool the soup before sealing to keep it fresh longer.

Freezing

I’ve frozen this soup successfully by skipping the cream and kale during the initial cooking, then adding them fresh when reheating. Portion into freezer-safe containers and freeze for up to 3 months. This way, the texture of the greens and creaminess stay just right after thawing.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally. If frozen, thaw overnight in the fridge first. Once hot, stir in the torn kale and heavy cream if you haven’t added them yet, then cook just until kale wilts. This keeps the soup bright and silky instead of dull and overcooked.

FAQs

  1. Can I use a different type of sausage for this soup?

    Absolutely! While the recipe calls for chicken sausage, you can substitute with pork, turkey, or even a vegetarian sausage, depending on your preference. Just be mindful of the seasoning level, as some sausages are spicier or saltier than others.

  2. How can I make this soup vegetarian or vegan?

    To make a vegetarian version, omit the sausage and bacon and use vegetable broth instead of chicken stock. For vegan, swap the heavy cream with coconut milk or cashew cream, and use plant-based butter or oil. Adding extra beans and herbs will help maintain that hearty feel.

  3. Can I prepare any steps ahead of time to save time on cooking day?

    Yes! You can roast the squash and sausage the day before and refrigerate them. Also, crisp the bacon ahead and store separately. This way, you only need to assemble and briefly cook the soup base on cooking day.

  4. What can I substitute if I don’t have cannellini beans?

    Great question! You can use navy beans, great northern beans, or even chickpeas. The key is to use a white bean variety that blends smoothly to keep that creamy texture.

Final Thoughts

This Hearty Butternut Squash and Sausage Soup Recipe holds a special place in my heart because it’s like a warm hug on a cold day—rich, comforting, and just the right amount of indulgent. It’s the kind of dish you’ll want to have in your weekly dinner rotation, especially when you want something that’s both healthy and satisfying. I genuinely can’t recommend it enough, and I’m pretty sure once you try it, you’ll feel the same. So go ahead, fire up your kitchen—you’re in for a treat!

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Hearty Butternut Squash and Sausage Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 35 reviews
  • Author: Caroline
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

Million Dollar Soup is a rich and creamy butternut squash and sausage soup that combines roasted butternut squash, savory chicken sausage, crispy bacon, and hearty cannellini beans in a luscious broth enhanced with white wine, fresh thyme, and lemon zest. This comforting and flavorful soup is perfect for a cozy meal and serves 4 to 6 people.

Ingredients

Roasted Squash and Sausage

  • 2 cups peeled and cubed butternut squash
  • 1 (11-oz.) pkg. chicken sausage, sliced
  • 2 tsp. olive oil
  • 1/2 tsp. kosher salt
  • 1/2 tsp. fresh cracked black pepper
  • 2 sprigs fresh thyme

Bacon and Aromatics

  • 5 slices center cut bacon, chopped
  • 2 Tbsp. unsalted butter
  • 1 small white onion, chopped
  • 3 ribs celery, chopped
  • 3 cloves garlic, minced

Soup Base

  • 3 Tbsp. all-purpose flour
  • 3/4 cup dry white wine
  • 5 cups chicken stock
  • 2 (15.5-oz.) cans cannellini beans, drained and rinsed
  • 1 tsp. kosher salt (remaining)
  • 1 tsp. fresh cracked black pepper (remaining)
  • 8 sprigs fresh thyme (remaining)

Finishing Touches

  • 2 Tbsp. heavy cream
  • 1 lemon, zested
  • 1 bunch dinosaur kale, ribs removed and roughly torn (about 2 cups)

Instructions

  1. Prepare oven and baking sheet: Heat the oven to 350°F and line a baking sheet with aluminum foil to prepare for roasting the squash and sausage.
  2. Roast squash and sausage: In a medium bowl, toss together the butternut squash cubes, sliced chicken sausage, olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 2 sprigs of thyme. Spread evenly on the prepared baking sheet and roast in the oven for 25 minutes until the squash is softened and the sausage starts to brown.
  3. Cook bacon: While the squash roasts, add chopped bacon to the bottom of a cold Dutch oven or large 4-quart soup pot. Heat over medium and cook, stirring frequently, until the bacon is crisp, about 5 to 7 minutes.
  4. Remove bacon from pan: Use a slotted spoon to remove the cooked bacon from the pot, leaving the rendered fat behind to flavor the soup.
  5. Cook garlic, onion, and celery: Add the unsalted butter to the pot and swirl to combine with the bacon fat. Add the chopped onion, minced garlic, and celery and cook for 2 to 3 minutes until fragrant and softened.
  6. Make roux: Stir in the all-purpose flour to create a light roux, continuously stirring until the mixture thickens. Then gradually add the dry white wine, stirring and cooking for 1 minute to reduce slightly.
  7. Add stock: Pour in the chicken stock, then add the remaining 1 teaspoon kosher salt, 1 teaspoon black pepper, remaining 8 thyme sprigs, and the drained cannellini beans. Bring the soup to a boil, then reduce to a simmer and cook for 10 minutes to allow flavors to develop.
  8. Blend some of the soup mixture: Remove 3 cups of the soup from the pot and carefully transfer to a blender. Secure the lid but remove the center piece to allow steam to escape and blend until smooth. Stir the blended mixture back into the soup pot and return to a gentle simmer. Stir in the heavy cream and lemon zest to add richness and brightness.
  9. Stir in squash and kale: Add the roasted butternut squash and sausage mixture as well as the torn dinosaur kale to the soup. Cook until the kale becomes bright green and lightly wilted, about 3 to 5 minutes.
  10. Garnish and serve: Ladle the soup into individual bowls and top each serving with the reserved crispy bacon pieces and extra fresh thyme leaves for garnish.

Notes

  • Use center cut bacon for less fat and a balanced flavor.
  • To speed up cooking, prepare the squash and sausage ahead and roast while you cook the bacon and aromatics.
  • If you prefer a vegetarian version, substitute sausage and bacon with plant-based alternatives and use vegetable stock.
  • White wine adds depth but can be omitted or replaced with a splash of white grape juice for a non-alcoholic option.
  • For a smoother texture, blend more of the soup before adding the cream.

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 370 kcal
  • Sugar: 6 g
  • Sodium: 850 mg
  • Fat: 22 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 6 g
  • Protein: 16 g
  • Cholesterol: 60 mg

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