Hearty butternut squash soup with Italian sausage, beans, and fire-roasted tomatoes in a white bowl

Hearty Butternut Squash Soup with Italian Sausage and Beans

This hearty butternut squash soup with Italian sausage, beans, and fire-roasted tomatoes is rich, nourishing, and perfect for cozy autumn nights.

Introduction

This butternut squash soup with Italian sausage is everything you want in a fall recipe: warm, hearty, and nourishing. Sweet roasted squash balances savory sausage, fire-roasted tomatoes, and creamy beans for a bowl that’s both satisfying and deeply flavorful. Perfect for weeknights, meal prep, or a comforting rainy-day meal.

🌿 Mindful Morsel

Butternut squash and bell peppers bring a boost of antioxidants and vitamin C to support immunity, while garlic adds natural anti-inflammatory benefits. The Italian sausage adds a warming, savory note that pairs beautifully with the squash’s natural sweetness.

Recipe Information

  • Servings: 8

  • Prep Time: 10–15 minutes

  • Cook Time: 40–45 minutes

  • Total Time: 50–60 minutes

  • Calories per Serving: ~360

Ingredients

  • 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 onion and bell pepper; sauté 2–3 minutes until softened. Add Italian sausage (remove casing if needed) and brown, breaking into small pieces.

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

  4. Cook squash: Add 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 bay leaf. Bring to a boil, then reduce to a simmer for 10–15 minutes, until squash is tender.

  6. Mash or blend squash: Remove bay leaf. Mash squash directly in the pot for a rustic texture, or blend for a smoother soup.

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

  8. Season and serve: Taste and adjust seasoning. Garnish with chopped parsley.

Tips/Notes

  • For a creamier texture, stir in coconut milk or heavy cream after blending.

  • Soup freezes beautifully—store in airtight containers for up to 3 months.

  • Pair with whole-grain bread or sourdough for a cozy, complete meal.

Social Media Callout

Pin this butternut squash soup with Italian sausage on Pinterest or share on Instagram for the ultimate cozy autumn dinner inspiration!