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Cozy One-Pot Sausage and Butternut Squash Soup

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A hearty, comforting soup made with smoky sausage, sweet butternut squash, and aromatic herbs, all cooked in one pot for an easy weeknight dinner.

Ingredients

Scale
  • 12–14 ounces smoked sausage (kielbasa or andouille), sliced into ½-inch rounds or half-moons
  • 4 cups butternut squash, cubed (fresh or frozen)
  • 1 medium yellow onion, diced
  • 3–4 cloves garlic, minced
  • 4 cups chicken broth (low-sodium preferred)
  • ½ cup heavy cream
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • Optional garnishes: fresh parsley, grated Parmesan cheese, balsamic glaze

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, cube the butternut squash if using fresh, and slice the sausage into bite-sized pieces.
  2. Heat olive oil in a large pot over medium-high heat. Add the sausage in a single layer and brown undisturbed for 2-3 minutes per side. Remove with a slotted spoon and set aside.
  3. Reduce heat to medium. Add the diced onion and cook for 4-5 minutes until soft and translucent, scraping up any browned bits from the bottom of the pot.
  4. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Add the butternut squash cubes, dried thyme, crushed rosemary, and a generous pinch of salt and pepper. Stir and cook for 2 minutes.
  6. Pour in the chicken broth and add the bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the squash is fork-tender.
  7. Remove the bay leaf and discard. Optionally, blend part of the soup with an immersion blender or in a regular blender for a creamier texture, leaving some chunks.
  8. Return the browned sausage to the pot and simmer for 2-3 minutes to heat through.
  9. Remove the pot from the heat and stir in the heavy cream. Adjust seasoning with salt and pepper to taste.
  10. Ladle into bowls and garnish with fresh parsley, grated Parmesan, or a drizzle of balsamic glaze if desired. Serve with crusty bread or a side salad.

Notes

For a thicker soup, mash some of the squash against the side of the pot before adding cream. If using frozen squash, start checking for tenderness at 12 minutes. To prevent cream from curdling, add it off the heat or temper it first with a ladleful of hot broth.

Nutrition

Keywords: one-pot soup, sausage soup, butternut squash soup, fall soup, easy dinner, comfort food, gluten-free

Find it online: https://bakebeam.com/cozy-one-pot-sausage-and-butternut-squash-soup-recipe/