This chunky Butternut Squash Sausage Soup recipe is hearty, savory, and perfect for fall! It's made with kale and Italian chicken sausages.
Nothing says healthy comfort food like a big bowl of this Butternut Squash and Sausage Soup during the cool fall months. It's made with a savory broth that's perfect for dipping some warm, crusty bread.
Soup weather has not arrived quite yet, but it's officially September, which means that butternut squash season is almost here. I love to use butternut squash in any number of dishes, from soups to salads to appetizers.
Squash is particularly great in soup, because it's hearty, flavorful, and versatile. It can be pureed along with some coconut milk or heavy cream to create a silky, creamy soup, or cut into chunks to create a hearty meal like this one.
This soup is made with squash that's sautéed with ingredients like garlic, onion, along with some Italian chicken sausage and kale. The result is a rustic and comforting dish that will make you want to cozy up on the couch with a big bowl of it.
It's made without cream or milk, but I love to top it with some shredded Parmesan or Asiago cheese for extra flavor.
Jump to:
- How To Peel And Cut A Butternut Squash
- What Flavors Go With Butternut Squash?
- Ingredients For Chunky Squash Sausage Soup
- Which Sausage Is Best In Soup?
- How To Make Butternut Squash Sausage Soup
- How Long Does This Soup Take To Cook?
- Can I Sub Any Other Greens For Kale?
- What To Serve With Butternut Squash Soup
- How Long Does This Soup Last In The Fridge?
- Can It Be Frozen?
- Chunky Butternut Squash Sausage Soup
How To Peel And Cut A Butternut Squash
This soup is made by peeling and cutting a whole butternut squash into chunks. The chunks are then sautéed in a Dutch oven on the stove top and combined with all of the other ingredients.
The process of peeling and cutting a butternut squash may seem intimidating at first, but it's actually very simple and only requires a cutting board and sharp knife.
When cutting a round or irregularly shaped vegetable or fruit like butternut squash, it's best to remove both the top and the bottom with a knife, so that it may be placed flat on the cutting board. This will create a flat surface for the squash and will not roll around as you continue to cut and peel it.
- To cut and peel the butternut squash, simply remove the top and bottom of the squash with a sharp knife and discard in the compost bin or trash bin.
- Now, cut the butternut squash in half. Place each half, flat side down, on the cutting board.
- Carefully run the knife down the outer surface of each half of squash. Discard the skins in the compost or trash bin.
- Cut each half of the squash in half again. Scoop out the seeds and membranes from the bottom portion of the squash with a large spoon. Discard the seeds and membranes.
- Cut each half of the squash into slices and then cut those slices into chunks. It's important that the squash chunks are relatively the same size to ensure that they cook evenly.
This recipe calls for one large butternut squash and yields 6-7 heaping cups of butternut squash chunks.
What Flavors Go With Butternut Squash?
Butternut squash is naturally sweet and has a slightly nutty flavor. The taste and texture are somewhat similar to sweet potatoes.
It can be paired with both sweet and savory flavors. If you were looking to make the butternut squash even sweeter, you might pair it with maple syrup, honey, or brown sugar.
Savory flavors that pair nicely with winter squash include sage, thyme, and oregano, along with veggies such as hearty greens, onions, or leeks.
It's delicious paired with salty, cured, and smoked meats like bacon, pancetta, and sausages of any kind.
This Butternut Squash Sausage Soup is savory and made with ingredients that complement and balance the natural sweetness of the squash.
- To make this soup, start by mincing 6 cloves of garlic.
- Mince 1 onion (any color).
- Roughly chop 3 packed cups of kale. Remove the tough stem from kale leaves and discard.
Ingredients For Chunky Squash Sausage Soup
Here's what you'll need to make it.
- 6 cloves Garlic
- 1 Onion (any color)
- 2 Tbsp. Olive Oil
- 1 large Butternut Squash (yields 6-7 heaping cups chopped)
- 1 12 oz. package Mild Italian Chicken Sausages (or sausages of choice)
- 3 packed cups Kale (chopped)
- 4 ½ cups Low Sodium Chicken Broth
- 1 tsp. Smoked Paprika
- 1 tsp. Italian Seasoning
- ½ tsp. each Kosher Salt and Pepper
- 1 Tbsp. Red Wine Vinegar
- 1 Tbsp. Honey
- ¼ cup Parmesan or Asiago Cheese (optional)
Which Sausage Is Best In Soup?
I love to add sausage to soups of all kinds. Sausage is high in fat, which provides soup like this one with a lot of flavor. The spices that are used to flavor the sausage also gives soups and stews a flavorful pop.
This recipe calls for mild Italian chicken sausage, which is available in most grocery stores or a local butcher shop. I prefer to use chicken sausage, because it provides fat and flavor, without being overwhelming.
However, you can use any type of sausage you like to make this soup. Feel free to use spicy Italian sausage (chicken or pork), smoked turkey sausage, andouille, Cajun, country sausage, or Kielbasa.
I recommend using sausage that has been smoked, so that the soup will have more flavor. It also calls for sausage links, as opposed to ground sausage.
The sausage links are cut into slices and sautéed in olive oil to help caramelize them and release some of the fat. The minced garlic and onions are then sautéed in that fat.
I like to use a cast iron Dutch oven when making soup. This recipe was originally designed for a slow cooker, but I've found better results throughout the years when it's made on the stove top.
- Cut 1 12 oz. package of sausage links (make sure that the brand of sausage used is gluten free if gluten is an issue for you) into chunks. Feel free to use more sausages if you prefer a meatier soup.
- Place a cast iron Dutch oven or heavy bottomed soup pot on the stove top and heat to medium high. Once heated, add 2 Tbsp. olive oil.
- Place the sliced sausages in the pot. The sausages should sizzle as they hit the oil.
- Sauté the sliced sausages for 8-10 minutes, stirring occasionally.
- Once the sausages have seared and some of the fat has rendered, remove the sausages from the pot and set aside.
If you like chicken sausage be sure to check out this Chicken Sausage Lentil Soup, Chicken Sausage Pasta, and Sheet Pan Chicken Sausage!
How To Make Butternut Squash Sausage Soup
This soup comes together quickly and takes less than 30 minutes to cook on the stove top.
- Once the sausages are removed from the pot, add the minced garlic and onions. Sauté the garlic and onions for 4-5 minutes, stirring often.
- Add the butternut squash chunks to the pot, along with 1 tsp. smoked paprika, 1 tsp. Italian seasoning, and ½ tsp. each kosher salt and pepper. Sauté the butternut squash on medium high heat for 7-8 minutes, stirring occasionally to prevent sticking.
Feel free to deglaze the pot with a bit of chicken broth or water if the squash begins to stick to the bottom. The squash should be fragrant at this point.
How Long Does This Soup Take To Cook?
It's easy to imagine that soups like this one take a long time to simmer on the stove top, but it actually cooks very quickly, making it a great choice for a weeknight dinner.
In total, it takes about 40 minutes to make this soup on the stove top.
- Once all of the ingredients are sautéed, add 4 ½ cups low sodium chicken broth to the pot.
- Bring the soup to a boil. Once it has reached a boil, reduce the heat to a low boil. Cover the soup and cook for 15 minutes.
- After 15 minutes, add the packed 3 cups of chopped kale, the sautéed sausages, 1 Tbsp. red wine vinegar and 1 Tbsp. honey. Stir all of these ingredients until combined.
- Cover and cook for another 5 minutes on a low boil.
- The soup is finished when the butternut squash is fork tender, but not mushy.
The vinegar serves to provide this soup with a bit of acidity and balances out the flavors. A bit of honey brings out the natural sweetness of the squash.
You can substitute maple syrup, agave syrup, or sugar for the honey if you prefer. Alternately, you can leave it out altogether.
Any variety of kale may be used in this soup. Curly or Lacinato kale are great options.
Can I Sub Any Other Greens For Kale?
Feel free to use any type of hearty greens you like if kale isn't your thing. Here are some greens that work in place of kale.
- Spinach
- Swiss Chard
- Collard Greens
- Mustard Greens
- Beet Leaves
- Kohlrabi Leaves
What To Serve With Butternut Squash Soup
This soup is made without cream or milk, but I do love to serve it with a generous sprinkle of Parmesan, Asiago, or Pecorino Romano cheese.
The cheese adds a bit of richness and salty bite to the dish. You can also grate any cheese you like over the top, or leave it out altogether if you'd like to keep the soup dairy free.
Rustic, hearty soups like this one are perfect for dipping some warm, crusty bread like this gluten free French baguette, homemade French bread and Asiago focaccia bread (if not gluten free).
These gluten free cheese scones and gluten free biscuits are also delicious dipped into this soup.
You can pair this soup with a sandwich for a full meal. This Italian panini, smoky chicken panini, lemon sasil BLT, or turkey Rachel sandwich are all great choices.
Love butternut squash? Don't miss these recipes!
- Spiced Butternut Squash Salad
- Creamy Vegan Butternut Squash Soup
- Butternut Squash Parmesan Dip
- Roasted Butternut Squash Kale Salad
- Harvest Wild Rice Salad
- Air Fryer Butternut Squash Fries
How Long Does This Soup Last In The Fridge?
Any leftover soup may be stored in an airtight container in the fridge for 3-4 days.
Allow the soup to cool completely before transferring to the fridge for storage.
Can It Be Frozen?
This soup makes a great freezer meal!
How To Freeze
- Prepare the soup according to recipe instructions (without adding the cheese) and allow it to cool completely before transferring to the freezer for storage.
- Once cooled, place the soup in heavy-duty freezer bags or in airtight food safe plastic containers.
- Label with the date and store up to 3 months in the freezer.
How To Thaw
- Place the containers of frozen soup in the fridge for 24 hours to thaw.
- Place the soup in a Dutch oven or heavy bottomed soup pot and heat thoroughly on the stove top.
- Add a bit more chicken broth or water if desired.
Love homemade soups? Check out these recipes!
- Chunky Italian Vegetable Soup
- Winter Root Vegetable Soup
- Tuscan Vegetable Soup
- Curried Cauliflower Potato Soup
- Classic Chicken Noodle Soup
- Autumn Wild Rice Turkey Soup
- Fennel Sausage Mushroom Soup
Looking For More Butternut Squash Recipes? Don't Miss These!
Coconut Curry Butternut Squash Soup
Low Carb Butternut Squash Soup
Mexican Flavored Butternut Squash Soup
Chunky Butternut Squash Sausage Soup
Equipment
- Dutch Oven or heavy-bottomed soup pot
Ingredients
- 6 cloves garlic
- 1 onion any color
- 2 Tbsp. olive oil
- 1 12 oz. package mild Italian chicken sausages can use spicy Italian chicken sausage or any sausage of choice
- 1 large butternut squash yields 6-7 heaping cups butternut squash chunks
- 3 packed cups kale chopped
- 4 ½ 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
- ½ tsp. kosher salt
- ½ tsp. pepper adjust to taste
- ½ cup Parmesan cheese optional
Instructions
Peel and Cut the Butternut Squash:
- Remove the top and bottom of a butternut squash with a sharp knife and discard in the compost bin or trash bin. This creates a flat surface with which to peel and cut the squash, which is much safer.
- Cut the butternut squash in half. Place each half, flat side down, on the cutting board.
- Carefully run the knife down the outer surface of each half of squash. Discard the skins in the compost or trash bin.
- Cut each half of the squash in half again. Scoop out the seeds and membranes from the bottom portion of the squash with a large spoon. Discard the seeds and membranes.
- Cut each half of the squash into slices and then cut those slices into chunks. It's important that the squash chunks are relatively the same size to ensure that they cook evenly.See copy above for more detailed instructions and photos.
For The Soup:
- Mince 6 cloves of garlic and 1 onion (any color).
- Roughly chop 3 packed cups of kale, making sure to remove the tough stems. You can sub any hearty greens you like in place of kale.
- Cut 1 12 oz. package of mild Italian chicken sausages into slices. (You can use spicy Italian chicken sausages, pork sausages, smoked turkey sausages, andouille, Cajun, country, or Kielbasa if you prefer).Make sure that the sausage used has been smoked (do not use raw sausage) and opt for sausage links and not ground sausage.
- Place a cast iron Dutch oven or heavy bottomed soup pot on the stove top and heat to medium high. Once heated, add 2 Tbsp. olive oil. Place the sliced sausages in the pot. The sausages should sizzle as they hit the oil.
- Sauté the sliced sausages for 8-10 minutes, stirring occasionally. Remove the sausages from the heat and set aside.
- Add the minced garlic and onions. Sauté the garlic and onions for 4-5 minutes, stirring often.
- Add the butternut squash chunks to the pot, along with 1 tsp. smoked paprika, 1 tsp. Italian seasoning, and ½ tsp. each kosher salt and pepper. Sauté the butternut squash on medium high heat for 7-8 minutes, stirring occasionally to prevent sticking.
- Once all of the ingredients are sautéed, add 4 ½ cups low sodium chicken broth to the pot. Bring the soup to a boil. Once it has reached a boil, reduce the heat to a low boil. Cover the soup and cook for 15 minutes.
- After 15 minutes, add the packed 3 cups of chopped kale, the sautéed sausages, 1 Tbsp. red wine vinegar and 1 Tbsp. honey (you can sub sweetener of choice or leave it out altogether). Stir all of these ingredients until combined.
- Cover and cook for another 5 minutes on a low boil. The soup is finished when the butternut squash is fork tender, but not mushy, and the greens wilted.
- To Serve: Serve with a generous sprinkle of Parmesan, Asiago, or Pecorino Romano cheese (optional).
Caitlin
Love this! I’m not a fan of plain butternut squash soup so I love the idea of adding in some other flavors and textures!????????
Christine
This is definitely a great alternative to the creamy butternut soup variety. 🙂
Kelly Asche
This recipe was surprisingly easy to cook and had a ton of flavor!
Karly
Ooooooo I am a droolin'. This looks SO good- and finally, a filling and hearty soup that I don't have to feel guilty about. Love!
Christine
Thanks, Karly! I just love hearty AND healthy recipes!
dresch
at what point are the sauteed sausages supposed to be added back to the pot? This is not mentioned in the recipe instructions.
Christine
Thank you for pointing that out! The sautéed sausages are added to the pot at the same time as the kale. I've edited the recipe instructions with the updated information.