This Creamy Butternut Squash and Beef Sausage Soup is the perfect combination of rich, velvety squash and savory, hearty beef sausage. It’s a warm and comforting bowl of goodness, perfect for chilly days or when you’re craving something nourishing and flavorful!
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Why You’ll Love This Soup
- Creamy & Comforting: Butternut squash makes this soup silky smooth.
- Savory & Satisfying: The beef sausage adds heartiness and bold flavor.
- Easy to Make: Comes together in just 35 minutes!
- Perfect for Meal Prep: Tastes even better the next day.
Ingredients for Creamy Butternut Squash and Beef Sausage Soup
For the Soup:
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon dried thyme
- 4 cups chicken or vegetable broth
- ½ cup heavy cream (or coconut milk for dairy-free)
For the Beef Sausage:
- ½ lb beef sausage, sliced or crumbled
- 1 tablespoon olive oil
For Garnishing:
- Fresh parsley or thyme
- Crushed red pepper (for a little heat)
- Grated parmesan cheese (optional)
How to Make Creamy Butternut Squash and Beef Sausage Soup
Step 1: Roast the Butternut Squash (Optional for Extra Flavor)
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
- Roast for 20 minutes, until tender and slightly caramelized. (Skip this step if using raw squash in the soup.)
Step 2: Cook the Beef Sausage
- In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat.
- Add the beef sausage and cook for 5-7 minutes, until browned and fully cooked. Remove from the pot and set aside.
Step 3: Sauté the Aromatics
- In the same pot, add 1 tablespoon olive oil (if needed) and sauté the onion until soft (about 3 minutes).
- Stir in the garlic, smoked paprika, and thyme, cooking for 1 more minute until fragrant.
Step 4: Cook the Butternut Squash
- Add the roasted (or raw) butternut squash and broth to the pot.
- Bring to a boil, then reduce heat and simmer for 15 minutes, or until the squash is soft.
Step 5: Blend the Soup
- Use an immersion blender to blend the soup until smooth. (Or transfer to a blender and blend in batches, then return to the pot.)
- Stir in the heavy cream and adjust seasoning to taste.
Step 6: Add the Sausage & Serve
- Return the cooked beef sausage to the pot and stir to combine.
- Simmer for 2-3 minutes to meld the flavors.
- Ladle into bowls and garnish with fresh herbs, parmesan, or red pepper flakes.
Serving Suggestions
- Serve with crusty bread or garlic toast for dipping.
- Pair with a light green salad for a balanced meal.
- Add a sprinkle of pumpkin seeds or croutons for extra crunch.
Tips for the Best Soup
- Roasting the squash first deepens the flavor and adds natural sweetness.
- For a dairy-free version, use coconut milk instead of heavy cream.
- For extra spice, add a pinch of cayenne pepper or red pepper flakes.
- To thicken the soup, let it simmer uncovered for a few extra minutes.
Storage & Freezing Instructions
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Let the soup cool, then freeze in portions for up to 3 months.
- Reheat: Warm gently on the stove, adding a little broth if needed.
Frequently Asked Questions (FAQ)
Q1: Can I use pre-cut butternut squash?
A: Yes! Pre-cut squash saves time and works just as well.
Q2: What’s the best way to peel butternut squash?
A: Use a sharp vegetable peeler or carefully cut the skin off with a knife.
Q3: Can I make this soup vegetarian?
A: Yes! Skip the beef sausage and add roasted chickpeas or mushrooms for texture.
Conclusion: A Cozy, Flavor-Packed Soup!
This Creamy Butternut Squash and Beef Sausage Soup is rich, satisfying, and full of comforting flavors. Whether you enjoy it on a chilly evening or as a make-ahead meal, it’s a dish the whole family will love. Try it today and savor the creamy, smoky, and hearty goodness!
Did you make this recipe? Share your soup photos with us on social media!
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Cuisine: American
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 12g
- Carbohydrates: 28g
- Fat: 18g
- Fiber: 5g
Enjoy this cozy, creamy butternut squash soup, and happy cooking!
Print
Creamy Butternut Squash and Beef Sausage Soup
- Total Time: 35 minutes
Description
This Creamy Butternut Squash and Beef Sausage Soup is the perfect combination of rich, velvety squash and savory, hearty beef sausage. It’s a warm and comforting bowl of goodness, perfect for chilly days or when you’re craving something nourishing and flavorful!
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates!
Ingredients
For the Soup:
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon dried thyme
- 4 cups chicken or vegetable broth
- ½ cup heavy cream (or coconut milk for dairy-free)
For the Beef Sausage:
- ½ lb beef sausage, sliced or crumbled
- 1 tablespoon olive oil
For Garnishing:
- Fresh parsley or thyme
- Crushed red pepper (for a little heat)
- Grated parmesan cheese (optional)
Instructions
Step 1: Roast the Butternut Squash (Optional for Extra Flavor)
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
- Roast for 20 minutes, until tender and slightly caramelized. (Skip this step if using raw squash in the soup.)
Step 2: Cook the Beef Sausage
- In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat.
- Add the beef sausage and cook for 5-7 minutes, until browned and fully cooked. Remove from the pot and set aside.
Step 3: Sauté the Aromatics
- In the same pot, add 1 tablespoon olive oil (if needed) and sauté the onion until soft (about 3 minutes).
- Stir in the garlic, smoked paprika, and thyme, cooking for 1 more minute until fragrant.
Step 4: Cook the Butternut Squash
- Add the roasted (or raw) butternut squash and broth to the pot.
- Bring to a boil, then reduce heat and simmer for 15 minutes, or until the squash is soft.
Step 5: Blend the Soup
- Use an immersion blender to blend the soup until smooth. (Or transfer to a blender and blend in batches, then return to the pot.)
- Stir in the heavy cream and adjust seasoning to taste.
Step 6: Add the Sausage & Serve
- Return the cooked beef sausage to the pot and stir to combine.
- Simmer for 2-3 minutes to meld the flavors.
- Ladle into bowls and garnish with fresh herbs, parmesan, or red pepper flakes.
Notes
- Roasting the squash first deepens the flavor and adds natural sweetness.
- For a dairy-free version, use coconut milk instead of heavy cream.
- For extra spice, add a pinch of cayenne pepper or red pepper flakes.
- To thicken the soup, let it simmer uncovered for a few extra minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Cuisine: American
