Butternut Squash Sausage Soup with White Beans and Spinach

5 from 3 votes

Butternut Squash Sausage Soup with White Beans and Spinach

Orzo Butternut Squash and Spinach Soup is the perfect one-pot comfort food for fall! Loaded with hearty ingredients like sausage and white beans, this cozy soup will have you ready for the cold weather!

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Soup

Cuisine: American

Servings:

Calories: 290kcal

Author: Meryl Downing

Ingredients

1 Tablespoon olive oil
½ pound bulk Italian sausage mild
1 onion chopped (1 cup)
4 cups butternut squash cubed
½ teaspoon kosher salt
8 grinds fresh black pepper
3 cloves garlic minced
4 cups chicken stock
2 15 oz cans white beans drained and rinsed
¼ cup orzo pasta
2 to 3 ounces fresh spinach a large handful
fresh sage or thyme to garnish

Instructions

Prepare the vegetables. Peel the squash with a vegetable peeler, cut off the ends, and remove the seed cavity with a spoon or portion scoop. Chop the squash in small bite sized cubes, about ½ inch. Cut the squash in slices, then stack the slices and cut into strips, and then cubes. Dice your onion and mince the garlic.
Preheat a large soup pot or Dutch oven over medium heat, add the olive oil. Add the sausage to one half of the pot and the onion and squash to the other. Season the squash side with salt and pepper. Cook about 15 to 18 minutes, breaking up the sausage until it is fully browned and stirring the squash and onions so they soften. Try to keep them separated as best you can, this will make it easier to brown the sausage.
When the sausage is fully cooked, add the garlic and cook another minute. Everything can now be mixed together.
Add the chicken stock, beans, and uncooked dry orzo pasta. Reduce the heat to medium low, cover the pot, and stir occasionally. Continue to cook about 10 to 15 minutes until the pasta is done.
Add the spinach, taste and season with more salt and pepper if needed.
Serve with fresh sage, Parmesan cheese and crusty bread.

Notes

Don't stir the sausage too often as it's browning. Keeping it in contact with the hot pot is what will help it caramelize and get brown and crispy.
Make sure the sausage is fully browned before adding the liquid.
Use a vegetable peeler to peel big pieces from a block of Parmesan cheese. Then crumble the peelings over each bowl.

Nutrition