Description
Butternut Squash Soup with Sausage and Orzo is a cozy, hearty one‑pot meal combining sweet roasted squash, savory sausage, tender orzo pasta, and a creamy broth—perfect for chilly nights or when you want comforting dinner without fuss.
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)
Instructions
- In a large pot, heat olive oil over medium heat. Add the sausage (casing removed) and cook, breaking it up, until browned and cooked through. Remove from the pot and set aside.
- In the same pot, add the chopped onion and sauté until soft, about 3‑4 minutes. Add the garlic and cook another minute until fragrant.
- Add the cubed butternut squash, season with salt, pepper and thyme. Pour in the chicken broth. Bring to a boil, then reduce heat and simmer until the squash is tender, about 15‑20 minutes.
- Once the squash is tender, use an immersion blender (or transfer to a blender in batches) to partially or fully purée the soup—leaving some squash chunks if you like texture.
- Return the sausage to the pot, then stir in the orzo. Simmer for about 8‑10 minutes until the orzo is tender and cooked through.
- If using, stir in the heavy cream or coconut milk for extra richness. Adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with chopped parsley.
Notes
- You can substitute turkey or chicken sausage for a lighter version.
- For a vegetarian option, skip the sausage and use sautéed mushrooms or white beans instead.
- Roasting the squash first (at 425 °F for ~20 minutes) adds deeper flavor.
- Orzo will continue to absorb liquid. If leftovers are thick, add a splash of broth when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 860mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg
