Go Back

Fall-Inspired Roasted Butternut, Chicken Sausage & Spinach Soup

A warm and delightful soup combining roasted butternut squash, chicken sausage, and fresh spinach, perfect for chilly fall evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash (about 2 pounds), peeled and cubed
  • 1 pound chicken sausage (Italian or your choice), sliced Feel free to swap for turkey sausage or a vegetarian option.
  • 4 cups fresh spinach Can substitute with frozen spinach, add in last few minutes of cooking.
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth (or vegetable broth for a lighter option)
  • 1 tsp dried thyme
  • 1 tsp salt (to taste)
  • ½ tsp black pepper (to taste)
  • 2 tablespoons olive oil Divided for roasting and sautéing.

Method
 

Roasting the Squash
  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for about 25–30 minutes until tender and caramelized.
Sautéing the Sausage
  1. While the squash is roasting, heat the remaining olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until softened (about 3-4 minutes). Toss in the chicken sausage and cook for another 5 minutes.
Combining Ingredients
  1. Once the squash is done roasting, add it to the pot with the sausage, onion, and garlic. Pour in the chicken broth and add the dried thyme, salt, and black pepper. Bring the soup to a boil, then reduce to a simmer for about 15 minutes.
Finishing Touches
  1. Stir in the fresh spinach, letting it wilt for a couple of minutes. Taste and adjust seasoning if needed.
Serving
  1. Ladle the soup into bowls and maybe sprinkle a little extra thyme on top. Pair it with crusty bread and enjoy your delicious meal!

Notes

To make it creamier, blend a portion of the soup before adding spinach. Store leftovers in the fridge for up to 4 days or freeze without spinach until reheat.