Description
This Chunky Butternut Squash Sausage Soup is a hearty and flavorful meal, perfect for cozying up on a cool day. Featuring mildly spiced Italian chicken sausage, tender roasted butternut squash chunks, and nutrient-rich kale, all simmered in a savory chicken broth enhanced with smoked paprika and Italian seasoning. A touch of red wine vinegar and honey balances the richness, while optional Parmesan cheese adds a delightful finish. This stovetop soup is both comforting and nutritious, serving six generous portions in just 45 minutes.
Ingredients
Vegetables & Aromatics
- 6 cloves garlic, minced
- 1 onion (any color), minced
- 1 large butternut squash (yields 6-7 heaping cups chunks), peeled and cut
- 3 packed cups kale, chopped and stems removed
Protein
- 1 (12 oz.) package mild Italian chicken sausages, sliced (can substitute spicy Italian chicken sausage or any smoked sausage of choice)
Liquids & Seasonings
- 2 Tbsp. olive oil
- 4 1/2 cups low sodium chicken broth
- 1 tsp. smoked paprika
- 1 tsp. Italian seasoning
- 1 Tbsp. red wine vinegar
- 1 Tbsp. honey or sweetener of choice
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper, or to taste
Optional
- 1/2 cup Parmesan cheese (or Asiago, Pecorino Romano), for serving
Instructions
- Peel and Cut the Butternut Squash: Remove the top and bottom ends of the squash to create stable surfaces. Cut the squash in half lengthwise and peel off the skin. Quarter each half, scoop out seeds and membranes, then cut into evenly sized chunks to ensure even cooking.
- Prepare Aromatics and Greens: Mince the garlic and onion. Chop the kale into bite-sized pieces, removing tough stems.
- Slice the Sausages: Cut the smoked Italian chicken sausages into slices. Use smoked sausage links rather than raw or ground sausage for best flavor and texture.
- Sauté Sausages: Heat olive oil in a heavy-bottomed pot or cast iron Dutch oven over medium-high heat. Add the sausage slices and sauté for 8-10 minutes until browned and cooked through. Remove and set aside.
- Sauté Garlic and Onion: In the same pot, add minced garlic and onion. Cook for 4-5 minutes until fragrant and softened, stirring frequently.
- Cook Butternut Squash: Add the squash chunks to the pot along with smoked paprika, Italian seasoning, salt, and pepper. Sauté on medium-high heat for 7-8 minutes, stirring occasionally to avoid sticking.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a boil. Reduce heat to maintain a low boil, cover the pot, and cook for 15 minutes.
- Add Kale, Sausage, and Flavorings: Stir in the chopped kale, sautéed sausage, red wine vinegar, and honey. Combine well.
- Final Simmer: Cover and cook for an additional 5 minutes on low heat until squash is fork tender and kale is wilted.
- Serve: Ladle soup into bowls and optionally garnish with a generous sprinkle of Parmesan, Asiago, or Pecorino Romano cheese.
Notes
- Use smoked sausage links—not raw or ground sausage—for best flavor and to avoid undercooking.
- Adjust the type of sausage to your preference: pork, turkey, andouille, or Cajun sausage all work well.
- You can substitute kale with other hearty greens such as Swiss chard or collard greens.
- Honey can be omitted or replaced with any sweetener to suit dietary needs.
- For a vegetarian version, omit the sausage and use vegetable broth instead.
- Ensure butternut squash chunks are uniform in size for even cooking.
- Leftover soup stores well in the refrigerator for up to 4 days and freezes beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
