Roasted Butternut Squash, Sausage, Bean and Spinach Soup
Welcome to Your New Winter Favorite!
This hearty and comforting soup combines the nutty sweetness of roasted butternut squash, the savory depth of spiced sausage, the creamy richness of white beans, and the nourishing touch of fresh spinach. It’s a warming bowl of goodness that’s perfect for chilly days, packed with bold flavors, wholesome ingredients, and a boost of protein from the beans.
The star of this recipe is the roasted butternut squash base, blended to creamy perfection with roasted tomatoes, caramelized cooking onions, and garlic. The addition of white beans not only enhances the creaminess but also gives the soup a hearty, satisfying texture. This luscious, golden puree isn’t just the heart of the soup—it’s a versatile kitchen staple. Use it as a rich pasta sauce, layer it into a cozy butternut squash lasagna, or spread it on pizza for a unique and flavorful twist.
Whether you’re looking for a one-pot winter meal or a multipurpose sauce to elevate your dishes, this recipe is sure to become a seasonal favorite. Cozy up and enjoy!
Roasted Butternut Squash, Sausage, Bean and Spinach Soup
Materials
- 500 g Italian sausage meat rolled into bite size balls
- 1 vegetable bouillon cube
- 2 cups canned white beans drained and rinse
- 2 cups butternut squash sauce see below
- 3 cups water
- 3 cups baby spinach
- 1 tsp sea salt
- 1/4 tsp ground black pepper
- Dried chilies
Roasted Butternut Squash Sauce
- 2 1/2 lbs butternut squash washed and skin on.
- 3 large ripe tomatoes halved
- 1 large cooking onion skin removed and quartered
- 1 large garlic head
- 3 tbsp extra-virgin olive oil + 1/4 cup extra-virgin olive oil
- 1 1/2 tsps sea salt
- 1/4 tsp fresh ground black pepper
Instructions
- Preheat oven to 400 F and line a large baking sheet with unbleached parchment paper.
- To make the sauce, cut butternut squash in half lengthwise and remove seeds. Cut again in 4 pieces. Place on baking sheet cut side facing up. Add tomatoes and onions on the baking sheet.
- Cut the top off the garlic bulb just enough to expose the garlic cloves and place full bulb on baking sheets.
- Drizzle 3 tablespoons of olive oil all over vegetables and garlic. Season with 1/2 tsp salt and pepper and mix them to ensure they are covered well, Spread vegetables evenly on baking sheet with butternut squash cut side facing down. Roast in oven for 45-55 minutes until squash is fork tender.
- Place squash, tomatoes, and onions in a food processor or high speed blender. Remove garlic from skin and add to processor with 1/4 cup olive oil. Blend until a creamy sauce. This makes 4 cups of sauce.
- To make soup, heat a large dutch oven over medium heat. Add sausage and cook until golden and cooked through, about 6-7 minutes.
- Add in bouillon cube and stir until melted. Stir in beans and add in butternut squash sauce and water. stir and bring to a boil. Reduce heat to simmer.
- Add in spinach and season with salt and pepper. Simmer for an additional 10 mins. Feel free to add a bit more water to your preferred consistency.
- Transfer to soup bowls and garnish with olive oil and chilies. Serve with rusk croutons.
Notes
- You can substitute the water and vegetable bouillon with 3 cups of vegetable broth.
- Sauce can be refrigerated in an airtight container up to 3 days. Can also be frozen up to 3 months.This sauce is versatile. Great as pizza sauce, pasta or lasagna sauce.
