Butternut squash and Italian sausage soup
One of the best things I love about Autumn and Winter is the abundance of winter squash. Making butternut squash soup at least once during this season is a must! This soup is quite different from the traditional creamy butternut squash soup recipes. This recipe features Italian sausage, orzo, spinach, and only ½ cup of heavy cream (or use half-and-half for fewer calories). It’s a cozy comfort food that will warm you up on a chilly Fall or Winter evening. And the best part? Everything is done in 30 minutes, and you only need one cooking pot! It became my new favorite soup this season along with this creamy Italian sausage tortellini soup.
Why make it
- Well-balanced meal. Creamy Butternut Squash and Sausage Soup with Spinach and Orzo is packed with veggies and protein – a simple recipe to make on a busy weeknight when you crave something comforting yet nutritious. It has everything you need in a complete meal: protein (Italian sausage), veggies and fiber (butternut squash and spinach), and pasta (orzo).
- 30-Minute one-pot recipe. It’s perfect for busy weekdays and also for special occasions when you want to feed your family and friends healthier comfort food made with lots of veggies.
- Meal-prep-friendly. You can easily make this soup up to 4 days in advance. For best results, add orzo and cream right before serving – everything else can be cooked beforehand.
- Fall and Winter comfort food. The best time to cook butternut squash is when it’s in season. This soup is like Fall in a bowl.
Main ingredients
- Butternut squash is an excellent source of vitamins A, B6, C, and E, as well as several minerals, including magnesium, manganese, and potassium. Butternut squash is also rich in dietary fiber.
- Spinach is packed with nutrients and antioxidants. It’s high in fiber and a good source of many vitamins and minerals. Spinach is a great source of vitamins A and C, as well as folic acid, iron, and calcium. I use fresh spinach – you can also use frozen spinach – thawed and drained of any liquid. Or, use arugula or kale instead.
- Sausage. I used spicy Italian ground sausage which adds lots of savory flavors and a bit of heat to the butternut squash soup. You can use sausage in casings – just remove the casing before cooking and crumbling the sausage.
- Orzo is an Italian pasta that is shaped and looks like long rice.
- Seasonings that I used to make this butternut squash and sausage soup are Italian seasonings, minced garlic, red pepper flakes, salt, pepper, and fresh thyme.
- Broth or water. Use water, chicken broth, beef broth, or vegetable broth.
- Cream. I used only ½ cup of heavy cream for a whole soup to add a touch of creaminess.
- Shredded or grated Parmesan is added on top of the soup when serving.
Recipe Notes
- Reduce calories by using chopped cauliflower or cauliflower rice instead of orzo. Also, use half-and-half instead of cream.
- Save time by using pre-cut butternut squash sold in some grocery stores.
- Toppings. When serving creamy butternut squash and sausage soup, you can add grated Parmesan cheese (or Pecorino Romano or Asiago), red pepper flakes, fresh herbs, or cracked black pepper.
Substitutions
- Butternut squash can be replaced with diced sweet potatoes.
- Can’t find orzo? Use any other small-cut pasta you like. This includes bow tie, orecchiette, fusilli, or even gnocchi.
- Cream. You can use half-and-half or whole milk instead of heavy cream. Or, use dairy-free unsweetened coconut cream/milk.
- Greens. This a perfect recipe to use your favorite greens. Spinach, arugula, kale, Swiss chard, and Collard greens – all would be great!
How to make it gluten-free
Make this recipe gluten-free by using long rice, gluten-free orzo, or wild rice. If using wild rice – cook it separately, not in the broth.
How to make it vegan
Make it vegan by omitting the sausage and replacing heavy cream with unsweetened coconut milk, cashew milk, almond milk, or oat milk. Replace the chicken stock with vegetable broth. You can replace the sausage with plant-based veggie sausage or simply use chopped portobello mushrooms instead of sausage. Portobellos have a deep, rich, and “meaty” flavor and work great as meat substitution.
Storage and reheating tips
- Refrigerate. Store leftover butternut squash sausage orzo soup in an airtight container in the refrigerator for up to 5 days.
- Reheat. Reheat the soup gently on the stovetop in a large enough pan over medium heat, stirring halfway through. Add extra chicken stock or broth to thin it out.
