Roasted Butternut, Chicken Sausage & Spinach Soup
This cozy, creamy soup combines roasted squash, savory chicken sausage, and fresh spinach, all in one pot, creating a hearty meal perfect for weeknights.
Ingredients
For the Soup
- 2 lb butternut squash, peeled, seeded, cut into 1-inch cubes Roast until caramelized.
- 2 tbsp extra-virgin olive oil Used in roasting and cooking.
- 1/2 tsp freshly ground black pepper
- 2 cups small dry pasta (ditalini or small shells) Cook separately.
- 1 lb chicken Italian sweet sausage, casings removed Brown in the pot.
- 2 tbsp butter Used for sautéing vegetables.
- 2 cups diced leeks, white parts only, rinsed well Provides a flavor base.
- 1 cup diced carrots
- 1/2 cup diced celery (about 1 large stalk)
- 1 tbsp minced garlic
- 1 tsp dried thyme
- 1/4 tsp crushed red pepper flakes (optional) Adjust for spice preference.
- 1 tsp dried sage (or poultry seasoning)
- 6 cups hot chicken stock Use hot to maintain cooking time.
- 3 cups baby spinach, roughly chopped Added at the end.
- 1/2 cup finely grated parmesan, plus more for serving
- 1 cup heavy cream Adds creaminess.
- to taste Kosher salt Adjust as necessary.
Instructions
Preparation
- Heat oven to 450°F (230°C). Line a sheet pan with foil. Toss squash with 1 tbsp olive oil and black pepper. Roast for 10 minutes, flip, and roast for another 10 minutes until caramelized.
- Bring a large pot of salted water to a boil and cook pasta to package instructions until al dente. Drain and rinse briefly with cold water. Set aside.
Cooking
- Film the bottom of a medium soup pot with 1 tbsp olive oil over medium-high heat. Add the chicken sausage, break it up, and cook until browned, about 5 minutes.
- Push sausage to the edges of the pot. Add butter, then leeks, carrots, and celery. Cook, stirring for 3 minutes until leeks soften. Stir in garlic, thyme, red pepper flakes, and sage; cook for 2 minutes until fragrant.
- Pour in the hot chicken stock, scraping up any browned bits. Bring to a gentle simmer and cook for about 15 minutes until vegetables are tender.
- Stir in spinach, roasted squash, parmesan, and heavy cream. Warm through until spinach wilts and broth turns creamy. Skim any excess fat if necessary and taste, then season with salt.
Serving
- Divide cooked pasta among warm bowls. Ladle the hot soup over the pasta. Top with extra parmesan and freshly ground black pepper.
Notes
Cool to room temperature before storing. Keep in airtight containers in the fridge for up to 3 days, or freeze for up to 2 months. Thaw overnight and reheat gently to avoid breaking the cream.