Name: Butternut Squash Soup with Sausage and Orzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 large butternut squash (peeled, seeded, and cubed – about 4 cups); 2 tablespoons olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 12 oz Italian sausage (mild or spicy), casing removed; 4 cups chicken broth (or vegetable broth); 1 cup orzo pasta; 1 teaspoon fresh thyme (or ½ teaspoon dried thyme); Salt, to taste; Black pepper, to taste; ½ cup heavy cream or coconut milk (optional, for extra creaminess); 2 tablespoons chopped fresh parsley (for garnish)

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Butternut Squash Soup with Sausage and Orzo is my go-to when I want a cozy, hearty bowl of comfort with a touch of elegance. It combines the sweet creaminess of roasted butternut squash with savory sausage, tender orzo, and aromatic herbs. This soup is rich, filling, and perfect for chilly nights or when I’m craving a satisfying one-pot meal.

Why You’ll Love This Recipe

I love this soup because it brings together sweetness, spice, and texture in every bite. The sausage adds depth and protein, the orzo gives it a satisfying bite, and the squash makes it velvety and comforting. It’s a full meal in a bowl and is surprisingly easy to make. Whether I make it for weeknight dinners or serve it to guests, it always gets rave reviews. Butternut Squash Soup with Sausage and Orzo

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butternut squash (peeled and cubed)
Olive oil
Onion (chopped)
Garlic (minced)
Italian sausage (mild or spicy, removed from casing)
Chicken broth or vegetable broth
Orzo pasta
Fresh thyme or dried thyme
Salt
Black pepper
Heavy cream or coconut milk (optional, for extra creaminess)
Fresh parsley (for garnish)

Directions

I start by heating olive oil in a large pot and cooking the sausage until browned and crumbled. I remove it from the pot and set it aside.
In the same pot, I sauté chopped onion until soft, then add garlic and cook for another minute.
I add the cubed butternut squash, season with salt, pepper, and thyme, then pour in the broth. I bring it to a boil, then reduce to a simmer and cook until the squash is tender—about 15–20 minutes.
Once the squash is soft, I use an immersion blender to blend the soup until smooth. (Or I blend it in batches using a blender, then return it to the pot.)
I stir in the browned sausage and orzo and let it simmer for another 8–10 minutes until the pasta is cooked through.
If I want it extra creamy, I stir in a splash of heavy cream or coconut milk just before serving.
I garnish with chopped parsley and serve hot.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Sometimes I use turkey or chicken sausage for a lighter version. I’ve also swapped the orzo for wild rice or small pasta shells. For a vegetarian option, I skip the sausage and add sautéed mushrooms or white beans instead. I also like to sprinkle in a bit of nutmeg or smoked paprika for extra warmth and depth.

Storage/reheating

Leftovers keep well in the fridge for up to 4 days. The orzo tends to absorb liquid, so I add a splash of broth or water when reheating. I reheat it gently on the stove or in the microwave, stirring occasionally. This soup can also be frozen (before adding orzo) for up to 2 months. I thaw overnight and reheat with fresh-cooked pasta if needed. Butternut Squash Soup with Sausage and Orzo

FAQs

Can I use pre-cut butternut squash?

Yes, I often use pre-cut squash to save time. It works perfectly and cuts down on prep.

Can I make this soup vegetarian?

Absolutely. I skip the sausage and use vegetable broth. I add protein with white beans, lentils, or tofu.

Does the orzo get mushy?

Over time it can. I cook the orzo just until tender and avoid overcooking. If making ahead, I sometimes cook the orzo separately and add it when serving.

How spicy should the sausage be?

I go with mild or spicy depending on my preference. Spicy sausage adds a nice kick that balances the sweetness of the squash.

Can I roast the squash first?

Yes, roasting gives the soup an even deeper flavor. I toss the squash cubes with oil, salt, and pepper, then roast at 400°F for about 25 minutes before adding them to the soup.

Conclusion

Butternut Squash Soup with Sausage and Orzo is a rich, nourishing dish that brings warmth and comfort to the table. I love how it blends sweet and savory elements with hearty texture in a single bowl. It’s a simple, soul-soothing recipe that I come back to again and again—especially when the weather calls for something cozy and delicious.