This Italian sausage butternut squash soup is rich and deeply satisfying. Roasted vegetables are simmered in broth, blended, and combined with cream for a smooth, flavorful soup, perfect to serve with a piece of toasted garlic ciabatta.
Italian Sausage Butternut Squash Soup
This Italian sausage butternut squash soup is rich and deeply satisfying. Roasted vegetables are simmered in broth, blended, and combined with cream for a smooth, flavorful soup, perfect to serve with a piece of toasted garlic ciabatta.
Ingredients
- 1 large butternut squash – peeled seeded, and cubed
- 3 large carrots diced
- 1 yellow onion diced
- 2 tablespoons olive oil
- salt and freshly ground black pepper to taste
- 8 ounces Italian sausage mild or spicy
- 3 cloves garlic minced
- 3 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 1/2 cups chicken bone broth or more as needed
- 1/2 cup half-and-half
- 1/4 cup heavy cream
- 2 tablespoons apple cider optional (not vinegar)
Instructions
- Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
- Arrange butternut squash, carrots, and onion on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast vegetables in the preheated oven until tender and caramelized, 30 to 35 minutes, stirring halfway through.
- Meanwhile, heat a stock pot over medium heat. Add sausage and cook until browned and crumbly, 5 to 7 minutes. Drain excess fat if necessary, leaving about 1 tablespoon in the pot for flavor. Add garlic and thyme; stir until fragrant, about 30 seconds.
- Transfer roasted vegetables to the pot with the sausage. Add enough chicken bone broth to cover vegetables. Bring to a gentle simmer and cook for 15 to 20 minutes.
- Remove thyme stems. Use an immersion blender to purée the soup directly in the pot until smooth. Stir in half-and-half and heavy cream; season with salt and pepper. Warm through without boiling
- Finish with a splash of apple cider; stir to combine. Drizzle whipping cream on top of each bowl of soup.
