Creamy Butternut Squash and Sausage Soup: A Hearty Delight for Chilly Evenings
As the leaves change color and the air grows crisp, nothing beats the warmth of a hearty bowl of soup. This Creamy Butternut Squash and Sausage Soup is the perfect recipe to bring comfort to your table during the cooler seasons. Combining the spiciness of Italian sausage with the sweetness of butternut squash and the creaminess of heavy cream, this dish is a delightful balance of flavors and textures.
Ingredients
- 15 oz spicy Italian sausage, crumbled
- 1 teaspoon Italian seasoning or Herbs from Provence
- 1 tablespoon fresh thyme leaves
- Red pepper flakes, to taste
- 1 cup orzo, uncooked
- 4 cloves garlic, minced
- 5 cups chicken stock
- 10 oz butternut squash, peeled and cubed
- 5 oz fresh spinach
- ½ cup heavy cream
- ⅓ cup Parmesan cheese, shaved, shredded, or grated (for garnish)
Instructions
- Begin by Browning the Sausage: In a large saucepan over medium heat, cook the crumbled Italian sausage with the Italian seasoning, fresh thyme leaves, and a dash of red pepper flakes. Stir regularly to ensure the sausage cooks evenly and breaks up nicely.
- Toast the Orzo: Once the sausage has started to release its juices and is halfway cooked, add the uncooked orzo and minced garlic to the pan. Continue to stir for about 2 minutes on medium heat, allowing the orzo to get a slight golden color.
- Simmer the Ingredients: Pour in the chicken stock and toss in the cubed butternut squash. Give the mixture a good stir, then cover with a lid and bring to a boil. Once boiling, reduce the heat and let it simmer for 5 to 10 minutes, or until the orzo and squash are tender.
- Wilt the Spinach: Add the spinach leaves to the pot, cover, and allow them to wilt over low heat. This should take a few minutes. Stir occasionally to ensure even cooking.
- Add the Creamy Finish: Remove the pot from the heat. Stir in the heavy cream and season with salt and pepper to taste. If you find the soup too thick, you can thin it by adding a bit more chicken stock or water. For those who enjoy a spicier touch, sprinkle in some more red pepper flakes.
- Garnish and Serve: Serve the soup hot, garnished with grated Parmesan cheese and additional thyme leaves for an extra hint of freshness.
Nutritional Information
- Calories: 350 kcal per serving
- Servings: 4
Preparation Details
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
This Creamy Butternut Squash and Sausage Soup is not only a fulfilling meal but also a feast for the senses. Its rich and creamy texture, combined with the robust flavors of sausage and squash, makes it an ideal dish for any fall or winter dinner. Serve it with a crusty piece of bread to soak up every last drop, and enjoy the cozy embrace of this delicious comfort food.
Creamy Butternut Squash and Sausage Soup
- Total Time: 40 minutes
- Yield: 4 1x
Description
This Creamy Butternut Squash and Sausage Soup is a quintessential fall comfort dish, combining the hearty flavors of spicy Italian sausage with the smooth, sweet notes of butternut squash and orzo. Perfect for those chilly days, this soup is a warm embrace in a bowl, enriched with creamy textures and vibrant colors.
Ingredients
15 oz spicy Italian sausage, crumbled
1 teaspoon Italian seasoning or Herbs from Provence
1 tablespoon fresh thyme leaves
Red pepper flakes, to taste
1 cup orzo, uncooked
4 cloves garlic, minced
5 cups chicken stock
10 oz butternut squash, peeled and cubed
5 oz fresh spinach
½ cup heavy cream
⅓ cup Parmesan cheese, shaved, shredded, or grated (for garnish)
Instructions
In a large saucepan, cook the crumbled Italian sausage with Italian seasoning, fresh thyme leaves, and red pepper flakes on medium heat. Stir regularly to break up the sausage.
Once the sausage has released its juices and is half cooked, add the uncooked orzo and minced garlic. Continue cooking, stirring constantly, for about 2 minutes on medium heat to lightly brown the orzo.
Pour in the chicken stock and add the cubed butternut squash. Stir well, cover with a lid, bring to a boil, then reduce to a simmer. Cook for about 5 to 10 minutes until the orzo and squash are tender.
Add the spinach to the soup, cover, and allow it to wilt on low heat, stirring occasionally.
Once the spinach has wilted, remove the soup from the heat, and stir in the heavy cream. Season with salt and pepper to taste. If the soup is too thick, add additional chicken stock or water. For more heat, sprinkle additional red pepper flakes.
Serve hot, topped with grated Parmesan cheese and additional fresh thyme.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 350 kcal