Silky, chunky, sweet, and spicy, Italian Sausage and Squash Soup is full of texture and flavor contrasts, but is surprisingly simple to make. It’s hard to believe that rock-hard butternut squash could turn into something so smooth once it’s cooked, but it’s just the ticket for a rich and filling fall soup.
Makes
8 cups
Total Time
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Ingredients
Test Kitchen Approved
Test Kitchen Tip
The squash can be puréed with a hand blender or in a standard blender. If using a standard blender, purée in batches.
Instructions
Brown sausage in 1 Tbsp. 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 Tbsp. oil in a large pot over medium heat until soft, 5 minutes. Increase heat to medium-high, add squash and pepper flakes, and sauté 5 minutes.
Stir in broth and water, bring to a boil, and simmer until squash is very soft, about 10 minutes. Purée soup with a hand blender (or in batches in a standard 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.
For sausage with crisper edges, only stir it occasionally when browning in the skillet.
Finish soup with spinach, a splash of brandy, and sausage; simmer just until spinach wilts.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per cup
Calories: 364
% Daily Value*
Total Fat 27g 41%
Saturated Fat 15g 75%
Cholesterol 100mg 33%
Sodium 453mg 18%
% Daily Value*
Carbs 17g 5%
Fiber 3g 12%
Protein 11g
*Percent Daily Values are based on a 2,000 calorie diet.
