Italian Sausage & Squash Soup

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Silky, chunky, sweet, and spicy - this autumnal soup with an Italian accent is full of texture and flavor contrasts, yet is surprisingly simple to make.

Difficulty: Easy - for beginners
Serves: 8

Preparation time:
Cooking time:

Dietary guidance: n g 

Tags: soup · italian · sausage · butternut · squash · autumn · fall ·


1 lb. bulk Italian sausage
1-1/2 cups onion, diced
2 T. garlic, minced
1 butternut squash; peeled, seeded, cut into 1" chunks (about 1-1/2 lb.)
1/4 tsp. red pepper flakes
2 cups chicken broth
2 cups water
1 cup red bell pepper, diced
1/2 cup heavy cream
1 tsp. ground dried sage
1 tsp. sugar
2 cups baby spinach, packed
3 T. brandy
Salt & pepper to taste


Brown sausage in 1 T. oil in a skillet over medium-high heat until cooked through. Drain on a paper towel-lined plate; set aside.

Sweat onion and garlic in 1 T. oil in a large pot over medium heat until soft, 5 minutes. Increase heat to medium-high, add squash and pepper flakes, and saute 5 minutes.

Stir in broth and water, bring to a boil, and simmer until squash is very soft, about 10 minutes. Puree soup with a hand blender, then add bell pepper, cream, sage, and sugar; simmer until bell pepper is tender, about 5 minutes.

Stir in spinach, brandy, and sausage, and simmer until spinach wilts and sausage is heated through, about 2 minutes; season with salt and pepper.

Serve with olive bruschetta.


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