This is one of the best soups I’ve ever made, and once you try it, I think you’ll agree. This Butternut Squash Sausage Soup is cozy, hearty, and loaded with flavor. It’s the kind of fall meal you’ll want on repeat. It comes together in one pot with simple ingredients like sausage, stelline pasta (or orzo), fresh spinach, and a splash of cream. It’s perfect for chilly nights, easy to freeze, and super nourishing!
Here’s the thing about soup: when it’s good, it really sticks with you. This Butternut Squash Sausage Soup has earned a permanent spot in my soup rotation. It has easily turned out to be one of the most comforting, craveable soups I’ve ever made.
The magic is in the ingredients of course — savory Italian sausage cooked down with golden turmeric, fresh thyme, and a sprinkle of red pepper flakes that gives just the right amount of heat. The broth turns creamy and full-bodied once the parmesan and cream are added, while tender butternut squash adds a hint of sweetness that balances everything perfectly. The tiny pasta — stelline or orzo — gives each spoonful a little texture, and the spinach folds in at the end for that fresh, vibrant finish.
I highly recommend making a double batch of this soup. It freezes great, and there’s nothing better than finding a container of this in your freezer when you don’t feel like cooking.
What You Need to Make This Cozy Squash and Sausage Soup
- Italian Sausage: The heart of this soup! Choose mild for a cozy, balanced flavor or spicy if you want a little kick.
- Fresh Thyme: Earthy and aromatic, thyme brings a gentle herby warmth that ties everything together.
- Crushed Red Pepper Flakes: Just a pinch adds that subtle background heat that wakes up your taste buds without overpowering the soup.
- Ground Turmeric: The secret ingredient that adds color, depth, and a hint of earthiness. Plus, it gives the broth that beautiful golden glow.
- Italian Seasoning: A classic blend of herbs that delivers comfort in every spoonful.
- Garlic: Bold, fragrant, and completely non-negotiable. Garlic is what turns a good soup into a great one.
- Butternut Squash: Sweet, velvety, and quintessentially fall. It softens perfectly as it cooks, giving the soup a naturally creamy texture.
- Stelline or Orzo Pasta: Tiny pasta that adds heartiness and texture to each bite. I used stelline (it looks like little stars!), but orzo works great.
- Chicken Broth: The base that brings everything together. It infuses the sausage and squash with savory depth and makes every spoonful feel like a hug.
- Spinach: Tossed in at the end so it stays bright and tender. It adds a pop of green and a little dose of greens.
- Heavy Cream or Coconut Milk: For that luscious, creamy finish. Heavy cream makes it decadent, while coconut milk is a dairy-free option.
- Parmesan Cheese: Salty, nutty, and melty. It rounds out the flavors and adds a little something extra to every bite.
- Salt and Pepper: The final touch that makes all the other flavors shine.
How to Make This Butternut Squash Sausage Soup
To make this soup, start by heating a large pot over medium heat. Add the Italian sausage along with the fresh thyme, red pepper flakes, Italian seasoning, and turmeric.
Use a wooden spoon to break the sausage into small pieces as it cooks. Once the sausage is about halfway browned, add the orzo (or stelline) directly to the pot. Toast the pasta for 1-2 minutes, stirring often, until it turns lightly golden and fragrant.
Next, mash the garlic and add it to the pot along with the cubed butternut squash. Pour in the chicken broth and give everything a good stir to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 10 minutes, or until the butternut squash is fork tender.
When the squash is cooked through, remove the pot from the heat. Add the fresh spinach and stir until the leaves are wilted. Pour in the heavy cream (or coconut milk) and mix until the soup becomes silky and creamy. Finally, stir in the grated parmesan cheese until melted and incorporated. Taste and season with salt and pepper as needed. Serve warm and enjoy!
Frequently Asked Questions
Absolutely, just give it a few extra minutes to wilt fully.
If you use spicy sausage and red pepper flakes, yes, but you can easily tone it down by using mild sausage and omitting the flakes.
Definitely; it’s a perfect freezer-friendly meal prep option!
Sure. While I prefer using fresh, you can use frozen. Just reduce the cooking time slightly as frozen squash softens faster.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- 1 Pound Mild or Spicy Italian Sausage, uncooked
- 1 Tablespoon Fresh Thyme, remove the stems
- ¼ Teaspoon Crushed Red Pepper Flakes
- 2 Teaspoons Ground Turmeric
- 1 Tablespoon Italian Seasoning
- 1 Cup Stelline or Orzo Pasta
- 3 Cloves Garlic, mashed
- 2 Cups Butternut Squash, peeled and cubed
- 3 Cups Fresh Spinach
- 6 Cups Chicken Broth
- ½ Cup Heavy Cream, or Coconut Milk
- ½ Cup Parmesan Cheese, grated
- Salt and Pepper, to taste
Instructions
- To make this soup, start by heating a large pot over medium heat. Add the Italian sausage along with the fresh thyme, red pepper flakes, Italian seasoning, and turmeric.
- Use a wooden spoon to break the sausage into small pieces as it cooks. Once the sausage is about halfway browned, add the orzo (or stelline) directly to the pot. Toast the pasta for 1-2 minutes, stirring often, until it turns lightly golden and fragrant.
- Next, mash the garlic and add it to the pot along with the cubed butternut squash. Pour in the chicken broth and give everything a good stir to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 10 minutes, or until the butternut squash is fork tender.
- When the squash is cooked through, remove the pot from the heat.
- Add the fresh spinach and stir until the leaves are wilted. Pour in the heavy cream (or coconut milk) and mix until the soup becomes silky and creamy.
- Finally, stir in the grated parmesan cheese until melted and incorporated.
- Taste and season with salt and pepper as needed. Serve warm and enjoy!
Rate & review
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