Introduction
Sausage and Butternut Squash Soup with Kale is the perfect cozy, nourishing meal for chilly days. It combines hearty sausage, naturally sweet butternut squash, and earthy kale in a savory broth that’s both comforting and wholesome. The soup is filling enough to serve as a main course yet light enough to enjoy with bread or salad on the side.
The flavors are well balanced: the sausage brings rich savoriness, the squash adds a touch of sweetness, and the kale provides freshness and texture. It’s the kind of soup that warms you up from the inside out, making it a wonderful choice for fall and winter.
Why I Love This Recipe
I love this recipe because it’s a one-pot wonder that delivers big flavor with minimal effort. The sweetness of roasted squash paired with the boldness of sausage is just irresistible, and the kale adds a healthy green touch that makes it feel wholesome.
Another reason I love it is its versatility—you can make it creamy or brothy, spicy or mild, depending on your mood. Plus, it tastes even better the next day, making it perfect for meal prep.
Why This is a Must-Try Dish
- Hearty yet healthy: Filling but packed with nutrient-rich veggies.
- Comforting flavors: Sweet, savory, earthy, and warming all at once.
- Simple & adaptable: Easy to make with basic ingredients.
- Perfect for meal prep: Freezes and reheats beautifully.
Recipe Information
- Preparation Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6 servings
- Calories: ~310 per serving (approximate)
- Cuisine: American
- Course: Soup, Main Dish, Dinner
Ingredients
For the Soup
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 tbsp olive oil (if needed)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups butternut squash, peeled and cubed (about 1 medium squash)
- 6 cups chicken broth (or vegetable broth)
- 1 tsp dried thyme (or 2 tsp fresh)
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 4 cups chopped kale, stems removed
- ½ cup heavy cream or coconut milk (optional, for creaminess)
Optional Garnishes
- Freshly grated Parmesan cheese
- Crusty bread or croutons
- Red pepper flakes (for extra heat)
Simple Cooking Directions
- Brown the sausage.
- Sauté onion and garlic.
- Add squash, broth, and spices; simmer until squash is tender.
- Stir in kale and cream (if using).
- Serve hot with toppings of choice.
Step-by-Step Preparation
Step 1: Cook the Sausage
- Heat a large pot or Dutch oven over medium heat.
- Add sausage and cook until browned, breaking it up into crumbles. Remove with a slotted spoon and set aside.
Step 2: Sauté Aromatics
- If needed, add 1 tbsp olive oil to the same pot.
- Add onion and cook for 3–4 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
Step 3: Simmer the Soup
- Add cubed butternut squash, chicken broth, thyme, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes, or until squash is tender.
Step 4: Add Kale and Finish
- Stir in chopped kale and cook for 5 minutes until wilted.
- Return cooked sausage to the pot.
- If desired, stir in cream or coconut milk for richness.
Step 5: Serve
- Ladle soup into bowls.
- Garnish with Parmesan, bread, or red pepper flakes.
How to Serve
- Serve hot with crusty bread for dipping.
- Pair with a light side salad for a complete meal.
- Top with Parmesan or a drizzle of olive oil for added richness.
Additional Recipe Tips
- Cut squash into evenly sized cubes for quicker, even cooking.
- Use pre-cut squash from the store to save time.
- For extra depth, roast the squash before adding to the soup.
- Make it spicy with hot Italian sausage and red pepper flakes.
Variations
- Vegetarian Version: Use plant-based sausage and vegetable broth.
- Creamy Version: Blend half the soup before adding kale for a thicker texture.
- Spicy Kick: Use spicy sausage and add a pinch of cayenne.
- Grain Boost: Add cooked farro, rice, or quinoa for extra heartiness.
Freezing & Storage
- Storage: Store leftovers in the fridge in an airtight container for up to 4 days.
- Freezing: Freeze cooled soup (without cream) in freezer-safe containers for up to 3 months. Thaw in the fridge overnight, then reheat and add cream before serving.
Special Equipment Needed
- Large soup pot or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula
- Ladle
Conclusion
Sausage and Butternut Squash Soup with Kale is a hearty, nourishing, and flavor-packed dish that’s perfect for cooler days. With its balance of sweet squash, savory sausage, and vibrant kale, it’s both comforting and wholesome. Easy to make, freezer-friendly, and endlessly adaptable, this soup is sure to become a staple in your kitchen.
Sausage and Butternut Squash Soup with Kale
Description
Sausage and Butternut Squash Soup with Kale is the perfect cozy, nourishing meal for chilly days. It combines hearty sausage, naturally sweet butternut squash, and earthy kale in a savory broth that’s both comforting and wholesome.
Ingredients
For the Soup
Optional Garnishes
Instructions
-
Step 1: Cook the Sausage : Heat a large pot or Dutch oven over medium heat. Add sausage and cook until browned, breaking it up into crumbles. Remove with a slotted spoon and set aside.
-
Step 2: Sauté Aromatics : If needed, add 1 tbsp olive oil to the same pot. Add onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
-
Step 3: Simmer the Soup : Add cubed butternut squash, chicken broth, thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until squash is tender.
-
Step 4: Add Kale and Finish : Stir in chopped kale and cook for 5 minutes until wilted. Return cooked sausage to the pot. If desired, stir in cream or coconut milk for richness.
-
Step 5: Serve : Ladle soup into bowls. Garnish with Parmesan, bread, or red pepper flakes.
