This Creamy Butternut Squash and Sausage Soup is the perfect balance of hearty, savory, and creamy. With a base of tender butternut squash, crumbled turkey sausage, and rich Parmesan, this soup is comfort in a bowl. The fresh spinach and orzo add layers of texture, making it a filling and flavorful dish ideal for any season.

Why You’ll Love This Recipe

This soup is a delightful combination of creamy, savory, and slightly spicy flavors that are sure to satisfy. The turkey sausage brings a rich, meaty flavor, while the butternut squash adds natural sweetness and a velvety texture. The addition of orzo creates a heartiness, and the fresh spinach gives the soup a burst of color and freshness. Finished with a swirl of heavy cream and a sprinkle of Parmesan, this soup is indulgent without being overly heavy. It’s quick to make and perfect for cozying up on a chilly day!

Creamy Butternut Squash and Sausage Soup

Ingredients

15 oz turkey sausage, crumbled
1 teaspoon Italian seasoning (or Herbs from Provence)
1 tablespoon fresh thyme (just the leaves, not sprigs)
Red pepper flakes, to taste
1 cup orzo (uncooked)
4 cloves garlic, minced
5 cups chicken stock
10 oz butternut squash, peeled and cubed
5 oz fresh spinach
½ cup heavy cream
⅓ cup Parmesan cheese, shaved, shredded, or grated (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook Sausage:
In a large saucepan, add the crumbled turkey sausage, Italian seasoning, fresh thyme leaves, and red pepper flakes. Cook on medium heat, stirring regularly to break up the sausage as it cooks.
Brown Orzo & Garlic:
Once the sausage has released its juices and is halfway cooked, add the uncooked orzo and minced garlic. Stir constantly and cook for about 2 minutes until the orzo begins to brown.
Add Stock & Squash:
Pour in the chicken stock and add the cubed butternut squash. Stir well, cover the pot with a lid, and bring to a boil. Once boiling, reduce to a simmer and cook for about 5-10 minutes, or until the orzo and squash are tender.
Add Spinach:
Add the fresh spinach to the pot, cover with the lid, and allow the spinach to wilt on low heat, stirring occasionally.
Finish Soup:
Once the spinach has wilted, remove the soup from the heat. Stir in the heavy cream and season with salt and pepper. If the soup is too thick, add more chicken stock or water to reach your desired consistency. Add more red pepper flakes if you prefer extra heat.
Garnish & Serve:
Top the soup with Parmesan cheese and a sprinkle of fresh thyme. Serve warm and enjoy!

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories per Serving: 531 kcal

Variations

Vegetarian Version: Skip the turkey sausage and use plant-based sausage or omit it entirely. Add more vegetables such as carrots or zucchini for extra flavor.
Add More Veggies: Feel free to add other vegetables like carrots, celery, or even kale for extra nutrients and color.
Spicy Version: Increase the red pepper flakes or add a chopped fresh chili for a spicier kick.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of chicken stock or water to restore the soup’s creamy texture. You can also microwave individual servings.

FAQs

1. Can I use a different type of sausage for this recipe?

Yes, you can use chicken sausage instead of turkey sausage. Adjust the cooking time as needed.

2. Can I substitute orzo with another pasta?

Yes, you can use other small pasta like ditalini, elbow macaroni, or even rice if you prefer.

3. Can I use frozen butternut squash?

Yes, you can use frozen butternut squash. Just make sure it’s thawed before adding it to the soup, or adjust the cooking time accordingly.

4. Can I make this soup ahead of time?

Yes, this soup stores well in the refrigerator for a few days. It can also be frozen for up to 3 months.

5. Can I use a dairy-free option for the heavy cream?

Yes, you can use coconut cream or a dairy-free heavy cream substitute. For a lighter option, you can use almond milk or oat milk with a bit of cornstarch to thicken.

6. How do I thicken the soup if it’s too thin?

If the soup is too thin, add more orzo or simmer the soup uncovered for a few more minutes to help reduce the liquid. You can also use a hand blender to puree part of the soup to create a thicker texture.

7. Can I use a slow cooker for this recipe?

Yes, you can sauté the sausage and garlic, then transfer everything to a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours until the squash is tender.

8. Can I make this soup spicier?

Yes, increase the red pepper flakes or add a chopped jalapeno pepper or a pinch of cayenne pepper for extra heat.

9. Can I add more cheese?

Yes, you can add more Parmesan or even try other cheeses like mozzarella, fontina, or gouda for a different flavor.

10. What can I serve with this soup?

This soup pairs wonderfully with crusty bread, a simple green salad, or a side of roasted vegetables.

Conclusion

This Creamy Butternut Squash and Sausage Soup is the perfect balance of savory and creamy, making it an ideal choice for a cozy meal. It’s quick to make, flavorful, and satisfying, with a combination of turkey sausage, orzo, spinach, and butternut squash that works perfectly together. Whether you’re enjoying it on a chilly day or serving it as a filling lunch, this soup is sure to become a favorite!