Roasted Butternut, Chicken Sausage & Spinach Soup
This creamy and savory soup blends the nutty sweetness of roasted butternut squash with hearty chicken sausage, making it an inviting dish perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 lb chicken sausage, casings removed Tender and flavorful chicken sausage adds a savory depth.
- 2 tbsp olive oil Brings richness and aids in roasting.
- 4 cups butternut squash, cubed and roasted The star ingredient that delivers a comforting flavor.
- 1 small onion, chopped Aromatic and sweet, it lays a wonderful foundation for the soup.
- 2 cloves garlic, minced Fragrant and zesty, adding a punch of flavor.
- 1 can (14 oz) diced tomatoes, drained Juicy and slightly tangy, adding complexity.
- 4 cups chicken broth The flavorful liquid that brings everything together.
- 1 cup small pasta (like bowties or shells) Providing heartiness and texture.
- 3 cups fresh spinach Vibrant and nutritious, bringing color and freshness.
- 1/2 cup heavy cream For a rich and silky finish.
- to taste salt & pepper Essential for enhancing all the flavors.
- 1/2 tsp Italian seasoning A hint of herbs to elevate the soup's taste.
- to garnish Fresh thyme & grated Parmesan Adding an elegant touch on top.
- to serve Crusty bread Perfect for dipping and soaking in the flavors.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 20–25 minutes, or until they are caramelized and fork-tender.
Cooking
- In a large pot over medium heat, add the chicken sausage. Cook it until the sausage is browned and crispy, about 5–7 minutes. Once cooked, remove it from the pot and set aside.
- In the same pot, add a drizzle of olive oil if needed, and sauté the chopped onion and minced garlic until soft and fragrant, about 3–4 minutes.
- Stir in the drained diced tomatoes, roasted butternut squash, and chicken broth. Bring this to a gentle simmer.
- Once the soup is simmering, stir in the small pasta. Cook according to package instructions until al dente, which usually takes about 8–10 minutes.
- Finally, stir in the heavy cream, fresh spinach, and the reserved sausage back into the pot. Allow everything to simmer for an additional 3–4 minutes, or until the spinach wilts.
Serving
- Serve topped with freshly grated Parmesan and a sprinkle of thyme.
Notes
This soup freezes well. Just store it in an airtight container, leaving some room for expansion, and it will keep for about three months. Avoid overcooking the pasta to maintain the desired texture.