Creamy Butternut Squash Sausage Soup
This hearty and creamy soup combines the flavors of spicy Italian sausage with roasted butternut squash, enriched with orzo and fresh spinach for a comforting meal.
Servings: 6
Ingredients
Main Ingredients
- 14 oz spicy Italian sausage crumbled
- 4 cups low-sodium chicken broth
- 8 oz butternut squash peeled and diced
- 2 cups fresh baby spinach
- 1 cup uncooked orzo pasta
- 4 cloves garlic minced
- 2 tsp fresh thyme leaves only
- 1 tsp Italian seasoning
- 1/2 cup heavy cream
- 1/4 tsp red pepper flakes or to taste
- 1/3 cup Parmesan cheese grated, for serving
Instructions
Preparation Steps
- In a large pot over medium heat, cook the crumbled spicy Italian sausage until browned, stirring regularly to break it apart. Sprinkle in the Italian seasoning and red pepper flakes for added warmth.
- Once the sausage is nearly cooked through, stir in the minced garlic and continue to sauté for an additional minute until fragrant.
- Add the diced butternut squash and pour in the chicken broth. Bring this mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes, or until the squash is tender.
- Stir in the uncooked orzo and let it cook for 5-7 minutes until al dente, stirring occasionally to prevent sticking.
- Finally, add the spinach and give it a good stir, allowing it to wilt into the soup. Off the heat, gently mix in the heavy cream to give the soup that creamy texture. Adjust seasoning with salt and pepper to taste.
- Serve hot, topped with grated Parmesan cheese and additional thyme leaves for an aromatic finish.
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove. For an extra layer of flavor, try adding a splash of lemon juice before serving.
This recipe is an original creation inspired by classic Creamy Butternut Squash Sausage Soup flavors. All ingredient ratios and instructions are independently developed.