My sister discovered this soup recipe a few years ago, and made it for my family. It became an instant keeper, and entered into our rotation. (It’s kind of a perfect soup. I know, a bold claim to make. But trust me.) I’ve made it a lot since then, and I’ve considered posting about it. But I don’t think it’s necessary to post about recipes when I don’t change anything. Especially when my entire reader base has already tried the soup!
However, I did a riff on that soup, and I decided it was post worthy. I had half of a butternut squash leftover from this pasta, so I roasted it and turned it into puree. Then, I was thinking of making a soup with it. But frankly, most butternut squash soups are pretty boring. They always seem to be just butternut squash.
I decided to substitute the tomato puree and tomato paste with butternut squash puree. I left out the heavy cream, because that didn’t match with the butternut squash in my mind.
This butternut squash sausage soup is excellent – and far more exciting than a regular butternut squash soup. Is it better than the original soup recipe? Maybe not. That soup is incredible. But is this soup very good? Yes. I made enough changes that they’re hard to compare.
Just like the original recipe, this would be excellent with beer bread. I enjoyed it with a grilled cheese. Or just plain!
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Adapted from Serving Dumplings
Ingredients
- 1 pound ground Italian sausage – mild or spicy
- 2 tbsp olive oil
- 2 garlic cloves
- 1 small onion
- 1 tsp salt
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp dried sage
- ½ tsp chili flakes – more for serving
- 3 cups chicken broth
- 1 1/4 cups butternut squash puree
- 3 cans (360 g/13 oz) cannellini beans – drained and rinsed
- 3 ounces grated Parmesan
Instructions
- Get all the prep done before you start cooking: mince the garlic and finely chop the onion. Drain and rinse the beans.
- Heat olive oil in a large pot over medium high. Add sausage, break up the meat into small pieces with a wooden spoon, and cook until browned and no longer pink, about 5 minutes. Add garlic and onion, cook until fragrant, for 3 minutes. Stir in spices, and cook for 1 minute more.
- Pour in broth, add butternut squash puree. Bring to a boil, then add cannellini beans. Stir, lower the heat, cover and simmer for 15 minutes, stirring every now and then.
- When ready, turn off the heat and stir in Parmesan. Adjust salt to taste.
- Serve with crusty bread, beer bread, or grilled cheese. Garnish with some red pepper flakes if desired. Enjoy!