Warm and inviting, butternut squash and sausage soup with spinach and orzo will keep you toasty on a chilly fall or winter evening. This is a 30-minute meal that can be prepared in one pot. Ideal for hectic weeknights when you don’t have a lot of time to spend in the kitchen but are desiring wholesome but comfortable cuisine.
Butternut squash and Italian sausage soup
The abundance of winter squash is one of my favorite things about Autumn and Winter. It’s imperative to make butternut squash soup at least once this season! Compared to the classic creamy butternut squash soup recipes, this soup is very different. This dish calls for ½ cup heavy cream (or half-and-half for less calories), Italian sausage, orzo, and spinach. This warm and comforting dish is perfect for a chilly Fall or Winter evening. The greatest thing, though? It all takes thirty minutes to complete, and all you need is one frying pot! This season, it and this creamy Italian sausage tortellini soup have become my new favorites.
Why make it
- balanced dinner. Rich in vegetables and protein, Creamy Butternut Squash and Sausage Soup with Spinach and Orzo is an easy meal to whip up on a hectic weekday when you’re in the need for something cozy but filling. It has protein (Italian sausage), vegetables and fiber (butternut squash and spinach), and pasta (orzo)—everything you need for a full meal.
- A 30-minute recipe in a pot. It’s ideal for hectic workdays and special events where you want to serve your loved ones more nutritious comfort food that’s loaded with vegetables.
- Easy to prepare meals. This soup is readily prepared up to 4 days ahead of time. Everything else may be prepared ahead of time, but for optimal results, add the orzo and cream shortly before serving.
- Comfort food for the fall and winter. When butternut squash is in season is the ideal time to prepare it. It’s like fall in a bowl with this soup.
Main ingredients
- Butternut squash is a great source of minerals including magnesium, manganese, and potassium, as well as vitamins A, B6, C, and E. Additionally high in nutritional fiber is butternut squash.
- Antioxidants and minerals abound in spinach. It has a lot of fiber and is a fantastic source of several vitamins and minerals. Iron, calcium, folic acid, and vitamins A and C are all abundant in spinach. I use fresh spinach, but you may use frozen spinach that has been thawed and liquid-drained. Or substitute kale or arugula.
- Pickles. I added a little of spice and tons of delicious flavors to the butternut squash soup by using spicy Italian ground sausage. Sausage in casings can be used; just take out the casing before frying and crushing the meat.
- Italian pasta known as orzo has a form akin to long rice.
- I used Italian spices, minced garlic, red pepper flakes, salt, pepper, and fresh thyme to season this butternut squash and sausage soup.
- Water or broth. You can use vegetable broth, beef broth, chicken broth, or water.
- Sweet. To give the soup a little smoothness, I added just ½ cup of heavy cream for the entire recipe.
- When serving, sprinkle some grated or shredded Parmesan cheese over the soup.
Recipe Notes
Replace orzo with chopped cauliflower or cauliflower rice to save calories. Additionally, use half-and-half for cream. Use the pre-cut butternut squash that some grocery shops sell to save time. garnishes. You may top creamy butternut squash and sausage soup with crushed black pepper, fresh herbs, red pepper flakes, or grated Parmesan cheese (or Pecorino Romano or Asiago).
Substitutions
- Diced sweet potatoes can be used in place of butternut squash.
- Cannot locate orzo? Use any other pasta that is tiny enough to cut. Bow ties, orecchiette, fusilli, and even gnocchi fall within this category.
- Sweet. Instead of heavy cream, you can use half-and-half or whole milk. Or use unsweetened coconut cream or milk that is dairy-free.
- Verds. This is the ideal recipe to use the greens of your choice. Any combination of spinach, arugula, kale, Swiss chard, and collard greens would be delicious!
How to make it gluten-free
You may use wild rice, long rice, or gluten-free orzo to make this dish gluten-free. If you’re using wild rice, cook it apart from the broth.
How to make it vegan
Simply remove the sausage and use unsweetened coconut milk, cashew milk, almond milk, or oat milk in place of the heavy cream to make it vegan. Use veggie broth in lieu of the chicken stock. You may also just use chopped portobello mushrooms in place of the sausage, or you can substitute plant-based veggie sausage. Because of their rich, meaty taste, portobellos are a fantastic vegetarian alternative to meat.
Storage and reheating tips
Keep cold. Keep any leftover butternut squash sausage orzo soup refrigerated for up to five days in an airtight container.
Rewarm. In a big enough pan, reheat the soup gradually over medium heat, stirring halfway through. To thin it out, add more chicken stock or broth.
More Recipes You Might Like
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- Greek Orzo Salad
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In a Nutshell
Creamy Butternut Squash and Sausage Soup
A warm and inviting soup, butternut squash and sausage soup with spinach and orzo is a perfect meal to try on a chilly Fall or Winter evening. It is cooked entirely in one pot and only takes thirty minutes. Ideal for hectic weeknights when you don't have a lot of time to spend in the kitchen but are desiring some filling but healthy cuisine.
- 15 oz spicy Italian sausage crumbled
- 1 teaspoon Italian seasoning or Herbs from Provence
- 1 tablespoon fresh thyme (no sprigs, just leaves)
- 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))
- To a large pot, add crumbled Italian sausage, Italian seasoning, plenty of fresh thyme (leaves only, not sprigs), and red pepper flakes. Cook over medium heat, tossing often to break up the sausage.
- Add the minced garlic and 1 cup of uncooked orzo after the sausage has released its juices and is halfway cooked. Cook, stirring frequently, over medium heat for about 2 minutes to brown the orzo.
- When the orzo and butternut squash are done, add 5 cups of chicken stock and diced butternut squash. Stir everything thoroughly, cover the pot, bring it to a boil, lower the heat to a visible simmer, and cook for 5 to 10 minutes.
- When the spinach is added to the soup, cover it with a lid and allow it wilt over low heat, stirring from time to time.
- Take the soup off the stove and stir in the heavy cream when the spinach has wilted. Add salt and pepper to taste and mix everything together. If soup is too thick, add extra chicken stock or water. If desired, add additional red pepper flakes. Add fresh thyme and Parmesan cheese (shaved, shredded, or grated) on top.
- Please read the blog post in its entirety for more tips + tricks.