Italian Sausage and Butternut Squash Soup
A one-pot wonder that comes together in 30 minutes! Perfect for a crisp Fall evening or a frosty Winter night, this comforting soup wraps you up like a cozy blanket. Delicious, satisfying, and sure to become a new family favorite!
Servings: 6
Ingredients
- 1 lb. spicy Italian sausage crumbled
- 1 tsp. Italian seasoning
- 1 T. fresh thyme leaves or 2 tsp. dried thyme leaves
- 1/4 tsp. red pepper flakes
- 1 c. orzo uncooked
- 4 cloves garlic pressed
- 5 c. chicken broth
- 10 oz. butternut squash peeled and cubed
- 5 oz. fresh baby spinach
- 1/2 c. heavy cream
- 1/3 c. parmesan cheese shredded or grated for garnish
- Fresh thyme sprigs for garnish, optional
Instructions
- In a Dutch oven or heavy bottom pot, cook the crumbled sausage, Italian seasoning, fresh thyme leaves (no sprigs) and red pepper flakes over medium heat, stirring occasionally to break up the sausage.
- When the sausage has released its juices and is about half cooked, stir in the uncooked orzo and garlic. Cook, stirring constantly for about 2 minutes to toast the orzo.
- Add the chicken broth and cubed butternut squash, stir well, cover with a lid, and bring to a boil, then reduce to a simmer, and cook for about 5-10 minutes until the orzo and butternut squash is cooked.
- Add the spinach to the soup, cover with the lid and let it wilt over low heat, stirring occasionally.
- Once the spinach has wilted, remove the soup from the heat and stir in heavy cream. Season with salt and pepper to taste. Add more chicken broth if the soup is too thick. Add more red pepper flakes for heat if desired.
- Serve in bowls topped with parmesan cheese and fresh thyme sprigs, Enjoy!