Description
A cozy, creamy butternut squash soup blended with savory Italian sausage, perfect for fall gatherings.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 pound Italian sausage, casings removed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Brown the sausage in a large pot over medium heat until browned and cooked through.
- Sauté the onion and garlic until softened and fragrant, about 3–4 minutes.
- Add the diced butternut squash and thyme, mixing well.
- Simmer with chicken broth until the squash is tender, around 20 minutes.
- Blend the mixture until smooth with an immersion blender.
- Finish the soup by returning it to the pot and stirring in the heavy cream, then season with salt and pepper.
- Serve in bowls, garnished with Parmesan cheese.
Notes
For added depth, consider roasting the butternut squash before blending. You can make this soup a day in advance for enhanced flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg