If you’re craving a rich, comforting bowl that feels like a warm hug on a chilly day, you’re going to love this Butternut Squash and Sausage Soup Recipe. Trust me, this soup hits all the right notes — creamy butternut squash meets savory sausage with just the right touch of herbs and bacon. When I first made it, I couldn’t believe how the ingredients all worked together so perfectly, and I can’t wait for you to experience that too.

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Why This Recipe Works

Balanced Flavors: The sweetness of butternut squash pairs beautifully with the savory sausage and bacon for a perfect harmony.
Textural Contrast: Creamy blended soup combined with tender sausage slices and crisp bacon bits keeps every bite interesting.
Easy-to-Follow Steps: Roasting the squash and sausage brings out deep flavors without complicated techniques.
Versatile & Crowd-Pleasing: Great for weeknights or entertaining – it’s rich but approachable enough for all tastes.

Butternut Squash and Sausage Soup, hearty fall soup, creamy butternut squash soup, sausage and bacon soup, comforting winter recipes - A large dark pot with blue handles is filled with a creamy light yellow soup. Inside the soup, there are bright green leafy vegetables floating across the surface, along with chunks of orange carrots and small pieces of browned meat scattered evenly. The soup has a thick texture with visible ingredients mixed in. The pot is sitting on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Butternut Squash and Sausage Soup Recipe blends simple, fresh ingredients that pack layers of flavor. Each plays a role, from the creamy squash to the hearty sausage and smoky bacon. Picking good-quality sausage and fresh herbs really makes a difference—you’ll taste it in every spoonful.

Butternut Squash and Sausage Soup, hearty fall soup, creamy butternut squash soup, sausage and bacon soup, comforting winter recipes - Flat lay of peeled and cubed bright orange butternut squash, sliced browned chicken sausage links, a small white bowl of golden olive oil, a few sprigs of fresh green thyme, chopped crispy pale pink and white bacon pieces, a pat of creamy unsalted butter, a small chopped white onion, chopped light green celery ribs, three peeled garlic cloves, a small white bowl of all-purpose flour, a small white bowl of clear pale yellow dry white wine, a small white bowl of rich golden chicken stock, drained and rinsed creamy white cannellini beans in a simple white bowl, a small white bowl of smooth heavy cream, a fresh lemon with vibrant yellow zest, and a bunch of dark green dinosaur kale leaves roughly torn — all arranged with perfect symmetry on simple white ceramic plates and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butternut Squash: Naturally sweet and creamy when cooked, it’s the star veggie that gives the soup its velvety texture.
Chicken Sausage: I prefer chicken sausage for a leaner option, plus its bold spices enhance the soup without overpowering it.
Olive Oil: Helps roast the squash perfectly with a golden edge and adds richness.
Kosher Salt & Black Pepper: Essential for layering seasoning throughout the cooking process.
Fresh Thyme: Adds an earthy, herbal brightness that complements the sausage and squash beautifully.
Bacon: Crispy bacon adds smoky, salty crunch that elevates the soup’s depth.
Unsalted Butter: Used to soften aromatics and form the roux, bringing richness and body.
White Onion, Celery, Garlic: The classic mirepoix trio builds a fragrant and flavorful soup base.
All-Purpose Flour: Helps thicken the soup gently for a luscious mouthfeel without heaviness.
Dry White Wine: De-glazes and adds a subtle acidity that balances the richer ingredients.
Chicken Stock: The liquid backbone of the soup, choose a good-quality or homemade stock for best flavor.
Cannellini Beans: Add creaminess and protein while effortlessly blending into the soup’s texture.
Heavy Cream: Finishes the soup with silky smoothness and a touch of indulgence.
Lemon Zest: Brightens and lifts the entire dish, cutting through the richness perfectly.
Dinosaur Kale: Adds a lovely green pop and slight chewiness to balance the creamy base.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Butternut Squash and Sausage Soup Recipe is endlessly customizable, which is one of the reasons I keep coming back to it. Sometimes I swap the kale for spinach or add a pinch of chili flakes if I want a bit of heat. Don’t be afraid to make it your own!

Vegetarian Version: Use plant-based sausage and vegetable stock for a delicious meat-free twist.
Spice It Up: Add cayenne pepper or smoked paprika when sautéing the aromatics if you like a little kick.
Make It Heartier: Toss in diced potatoes or carrots for added body and texture.
Seasonal Greens Swap: Kale can be swapped for Swiss chard or collard greens depending on what you have on hand.

Step-by-Step: How I Make Butternut Squash and Sausage Soup Recipe

Step 1: Roasting the Squash and Sausage

Start by heating your oven to 350°F and lining a baking sheet with foil for easy cleanup. Toss the peeled and cubed butternut squash with sliced chicken sausage, a drizzle of olive oil, ½ teaspoon kosher salt, ½ teaspoon cracked black pepper, and a couple sprigs of fresh thyme. Spread everything out evenly and roast for about 25 minutes until the squash is tender and sausage starts to brown. Roasting brings out a caramelized sweetness that’s essential for this soup’s flavor base.

Step 2: Crisping the Bacon

While the squash and sausage roast, add chopped bacon to a cold Dutch oven or large pot. Turn the heat to medium and cook for 5-7 minutes, stirring often until the bacon’s savory and crisp. Use a slotted spoon to remove the bacon, but don’t toss the rendered fat—it’s gold for the next step and adds serious flavor.

Step 3: Cooking the Aromatics and Building the Roux

Swirl in some unsalted butter into the reserved bacon fat, then add chopped onion, minced garlic, and chopped celery. Sauté for 2-3 minutes until fragrant and soft. Next, sprinkle in flour to create a light roux—constant stirring is key here so it thickens nicely without burning. Once it’s thickened, pour in dry white wine and cook it down for a minute; this step adds a subtle tang and depth.

Step 4: Simmering the Soup Base

Add chicken stock, the remaining salt and pepper, more fresh thyme sprigs, and drained cannellini beans. Bring the mixture to a boil, then lower to a simmer for 10 minutes. This is when all those flavors start marrying together—you’ll already smell how cozy this soup is going to be.

Step 5: Blending for Creaminess

Remove about 3 cups of the soup and carefully blend it until smooth—remember to vent the lid so steam can escape safely. Stir this velvety mixture back into the pot, then add heavy cream and lemon zest for richness and brightness. It’s like magic: instant creamy texture without adding heaviness.

Step 6: Finishing Touches with Squash and Greens

Now, stir in the roasted butternut squash and sausage, plus your torn dinosaur kale. Let the soup simmer just 3-5 minutes more until the kale turns bright green and softens gently without losing its bite. This last step adds a fresh, hearty element that rounds the soup perfectly.

Step 7: Garnish and Serve

Ladle the soup into bowls and top each serving with crispy bacon pieces and fresh thyme leaves. This final touch really makes the dish pop in both flavor and presentation—you’ll love the crunch meeting the creaminess.

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Tips from My Kitchen

Roasting is Key: Don’t skip roasting the squash and sausage—it brings out a deep caramel flavor you can’t get from boiling.
Keep an Eye on the Roux: Stir constantly and watch for a light golden color to avoid a burnt taste in your soup.
Blend Carefully: Always vent the blender lid to avoid pressure build-up; I learned that the hard way!
Don’t Overcook Greens: Add kale at the end and cook just until bright green to keep a nice texture and vibrant color.

How to Serve Butternut Squash and Sausage Soup Recipe

Butternut Squash and Sausage Soup, hearty fall soup, creamy butternut squash soup, sausage and bacon soup, comforting winter recipes - A white bowl filled with creamy soup containing soft orange chunks, large white beans, bright green leafy vegetables, slices of browned sausage, and crispy dark red bacon pieces scattered on top. The soup is light beige in color, with visible green herbs sprinkled throughout. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this soup with crisp bacon bits and fresh thyme leaves because they add contrasting texture and an herbal lift. Sometimes, I sprinkle a little Parmesan for an extra layer of savory goodness. If you like a mild kick, a dash of red pepper flakes works beautifully too.

Side Dishes

Pair this soup with crusty artisan bread or garlic cheddar biscuits to soak up the delicious broth. A simple mixed green salad with a tangy vinaigrette also balances the richness and rounds out the meal nicely.

Creative Ways to Present

For special occasions, I like serving the soup in hollowed-out mini pumpkins or bread bowls—it’s such a fun, rustic presentation that impresses guests and keeps the soup warm longer. Garnish with edible flowers or sprigs of fresh herbs for that extra wow factor.

Make Ahead and Storage

Storing Leftovers

After cooling, I store any leftover soup in airtight containers in the fridge for up to 3 days. It tastes just as good the next day once the flavors have melded even more—sometimes better!

Freezing

This soup freezes well, too. I let it cool completely before transferring to freezer-safe containers. When properly sealed, it can last up to 3 months. Just be aware that kale might soften a bit after freezing but still tastes delicious.

Reheating

I reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally. If it thickens too much, I add a splash of chicken stock or water to loosen it up and keep that silky texture.

FAQs

Can I use other types of sausage for this Butternut Squash and Sausage Soup Recipe?

Absolutely! While chicken sausage keeps the soup light, you can use Italian, pork, or even turkey sausage depending on your preference. Just make sure to slice and cook it through before adding to the soup.
What can I substitute if I don’t have dinosaur kale?

Swiss chard, curly kale, or even spinach will work great. Just remember to add these leafy greens toward the end to keep their texture and color vibrant.
Is it necessary to blend part of the soup?

Blending a portion of the soup creates a creamy base without using too much cream or dairy, which balances flavor and texture wonderfully. However, if you prefer a chunkier soup, you can skip this step.
Can I prepare this soup in a slow cooker?

While this recipe benefits from roasting and sautéing steps for flavor, you can adapt it for a slow cooker by cooking sausage and vegetables first, then combining everything and cooking on low for 4-6 hours. Add kale toward the end.

Final Thoughts

This Butternut Squash and Sausage Soup Recipe has become a favorite comfort food for me, especially when I want something hearty but not heavy. It’s a dish that feels thoughtfully homemade yet totally achievable for any home cook. I hope you make it your own and enjoy it as much as I do—there’s nothing better than sharing bowls of this cozy goodness with those you love.