Butternut Squash Soup with Italian Sausage

A warm and flavorful autumn soup that’s perfect for weeknights, meal prep, or a nourishing rainy-day meal. Sweet roasted butternut squash pairs beautifully with savory Italian sausage, fire-roasted tomatoes, and hearty beans, making this soup both satisfying and full of rich, layered flavors. Serve it with crusty baguette or sourdough for an extra touch of comfort.

🌿 Mindful Morsel: Butternut squash and bell peppers are rich in antioxidants and vitamin C, supporting immunity, while garlic and Italian sausage bring warming flavors that pair beautifully with the naturally sweet squash.

Ingredients

(Serves 8 | Prep: 10–15 min | Cook: 40–45 min | Total: 50–60 min | ~360 calories per serving)

  • 1 Tbsp butter (salted or unsalted)

  • 1 small yellow onion, chopped

  • 1 small red bell pepper, diced

  • 1 lb Italian sausage (hot or mild; cased or uncased)

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 4 cloves garlic, minced (or 2 tsp jarred)

  • 1 medium butternut squash, peeled and chopped

  • 6 cups low-sodium chicken broth

  • 1 bay leaf

  • 1 can (15.5 oz) Great Northern beans, drained and rinsed

  • 1 can (14.5 oz) fire-roasted diced tomatoes

  • Fresh parsley, chopped for garnish

Instructions

  1. Prep ingredients: Chop onion, dice bell pepper, mince garlic, peel and cube butternut squash, and chop parsley.

  2. Cook aromatics and sausage: In a large pot over medium heat, melt ½ Tbsp butter. Add onions and bell peppers and sauté 2–3 minutes until softened. Add Italian sausage (remove casing if needed) and brown, breaking it into small pieces with a spatula.

  3. Add garlic: Stir in minced garlic, season with salt and pepper, and cook 1 minute until fragrant. Remove the sausage mixture from the pot and set aside.

  4. Cook the squash: Add the remaining butter to the pot. Once melted, add butternut squash and cook 2–4 minutes, stirring occasionally.

  5. Simmer: Pour in chicken broth and add the bay leaf. Increase heat to high and bring to a boil, then reduce to a simmer. Cook 10–15 minutes, or until the squash is tender.

  6. Mash or blend squash: Remove the bay leaf. Mash the squash directly in the pot with a potato masher, or use a blender for a smoother consistency.

  7. Finish the soup: Stir in the drained beans, fire-roasted tomatoes, and cooked sausage mixture. Simmer 5 more minutes until heated through.

  8. Season and serve: Taste and adjust salt and pepper. Garnish with chopped parsley before serving.

Tips

  • For a creamier texture, add a splash of coconut milk or heavy cream when blending the squash.

  • Soup freezes beautifully — portion leftovers into airtight containers for up to 3 months.

  • Pair with whole-grain bread or a sourdough baguette for a satisfying meal.