This Butternut Squash and Sausage Soup is a cozy, satisfying dish filled with sweet squash, savory chicken or turkey sausage, tender beans, and bright tomatoes. It’s hearty without being heavy and comes together easily in one pot. Perfect for fall evenings or anytime you want a warm, nourishing meal.

Why You’ll Love It

You’ll love this soup for its rich flavor and simple prep. The sweetness of the squash balances the savory sausage, while beans and tomatoes add body and freshness. It cooks quickly, reheats well, and is great for both weeknights and meal prep.

What You’ll Need (Ingredients)

Olive oil – helps brown the sausage and soften vegetables.
Onion – builds savory flavor.
Chicken or turkey sausage – lean, flavorful alternative to pork sausage.
Butternut squash – tender, naturally sweet cubes that thicken the soup.
Garlic – adds aroma and depth.
Low-sodium chicken broth – the base of the soup.
Bay leaves – mild earthy background flavor.
White beans – adds creaminess and protein.
Fire-roasted diced tomatoes – adds brightness and light smokiness.
Salt & black pepper – essential seasoning.
Baby spinach – wilts quickly and adds color and nutrients.
Lemon juice – brightens the entire pot.

Tools for This Recipe

Large soup pot
Mixing bowls
Whisk
Spatula
Knife
Baking pan (optional for prep)
Parchment paper
Cutting board

How to Make It (Step-by-Step)

Step Block 1 — Prep & Batter (Soup Base)

Heat olive oil in a large pot.
Add chopped onion and cook until soft.
Add the chicken or turkey sausage and cook until browned, breaking it into small pieces. Remove and set aside.
Add the butternut squash and garlic to the pot and cook briefly.

Step Block 2 — Bake & Cool (Simmer & Finish)

Pour in chicken broth and add bay leaves.
Simmer until the squash becomes tender.
Return the cooked sausage and onion mixture to the pot.
Add white beans, tomatoes, salt, and pepper.
Stir in spinach until wilted.
Finish with lemon juice and let the soup cool slightly before serving.

Helpful Tips

Cut squash into small, even cubes so it cooks quickly.
Add a little extra oil when browning lean sausage.
Stir gently to avoid breaking the beans.
Add more broth if you prefer a thinner soup.

Substitutions & Variations

Swap spinach for kale for a sturdier green.
Use cannellini beans or chickpeas in place of white beans.
Add red pepper flakes for heat.
Blend a small portion of the soup for a creamier texture.

What to Serve With It

Warm crusty bread
Buttery dinner rolls
Simple side salad
Cornbread or soft biscuits

Leftovers & Storage

Room temperature: Cool fully before storing.
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze up to 3 months; thaw in the fridge overnight.
Reheating: Warm gently on the stovetop and add broth if the soup thickens.

FAQs

Can I use pre-cut squash?
Yes — it saves time and works perfectly.

Can I make this vegetarian?
Yes — replace sausage with plant-based sausage or extra beans.

Can I use chicken breasts instead of sausage?
Yes — cook and shred them into the soup.

Can I add pasta?
Yes, but cook it separately to avoid over-softening.

Can I make it creamier?
Blend a small portion of the squash or stir in a splash of milk or cream alternative.

Conclusion

This Butternut Squash and Sausage Soup is warm, filling, and full of balanced flavors. With simple ingredients and one-pot ease, it’s a recipe you’ll return to throughout the colder months. Enjoy a bowl on its own or pair it with your favorite bread for a comforting meal.

Full Recipe