Description
This Creamy Butternut Squash and Beef Sausage Soup is the ultimate cozy meal! Velvety smooth butternut squash blends perfectly with savory beef sausage, creating a rich and satisfying dish that’s perfect for chilly nights. With a touch of garlic, herbs, and creaminess, every spoonful is pure comfort!
Ingredients
- Butternut Squash (4 cups, peeled & cubed)
- Beef Sausage (12 oz, sliced)
- Onion (1 small, chopped)
- Garlic (3 cloves, minced)
- Carrot (1 medium, chopped)
- Olive Oil (2 tbsp)
- Chicken Broth (4 cups)
- Heavy Cream (½ cup)
- Ground Cinnamon (½ tsp)
- Paprika (½ tsp)
- Thyme (1 tsp, dried)
- Salt & Black Pepper (to taste)
Instructions
Step 1: Sauté the Sausage
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the sliced beef sausage and cook until browned, about 5 minutes. Remove from the pot and set aside.
Step 2: Cook the Vegetables
In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the onion, garlic, carrot, and butternut squash for about 5 minutes until fragrant and slightly softened.
Step 3: Simmer the Soup
Pour in the chicken broth, then add thyme, cinnamon, paprika, salt, and black pepper. Bring to a boil, then reduce heat and let it simmer for 20-25 minutes, until the squash is tender.
Step 4: Blend Until Smooth
Use an immersion blender to puree the soup until creamy. If using a regular blender, blend in batches and return the soup to the pot.
Step 5: Add the Cream & Sausage
Stir in the heavy cream and return the cooked sausage to the pot. Simmer for another 5 minutes to combine flavors. Adjust seasoning if needed.
Step 6: Serve & Enjoy!
Ladle into bowls and enjoy warm! Garnish with fresh thyme or a sprinkle of black pepper.
Notes
- Roast the Squash: For extra depth of flavor, roast the butternut squash at 400°F (200°C) for 25 minutes before blending.
- Make It Dairy-Free: Swap heavy cream for coconut milk.
- Spice It Up: Add a pinch of red pepper flakes for heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Cuisine: American