Can you add sausage to butternut squash soup?

Yes—browned Italian sausage adds savory depth and a satisfying bite. Brown it first to develop fond, then deglaze and blend your squash base for the best flavor.

Do you add heavy cream to butternut squash soup?

You can, but you don’t have to. Roasted squash already creates a silky base. Start with ¼ cup cream (or use coconut milk) and add to taste for a rounder finish.

How to enhance the flavor of butternut squash soup?

Roast the squash for caramelized sweetness, brown sausage to build fond, deglaze with broth, season in layers, and finish with a pinch of nutmeg and grated parmesan. A squeeze of lemon brightens dairy-free versions.

What broth is best for butternut squash soup?

Low-sodium chicken broth delivers balanced savoriness. For vegetarian bowls, use vegetable broth and add umami (a splash of soy/Worcestershire or extra parmesan) to keep the flavor full.

What meat goes best with butternut squash soup?

Italian sausage is the top pick for richness and spice. Rotisserie chicken (shredded) works for leaner bowls, and crisp bacon bits make a great garnish.

How do I thicken up my butternut squash soup?

Simmer to reduce, blend in more roasted squash, or add a small cooked potato before blending. If needed, whisk in a little cream/parm at the end. Avoid cornstarch unless you’re in a pinch—it can mute flavor.

Butternut Squash and Sausage Tortellini Soup: 5 Irresistible Tips

Description

Butternut Squash and Sausage Tortellini Soup blends silky roasted squash, savory browned sausage, and tender cheese tortellini in a cozy, weeknight-easy bowl. Roast, brown, blend, then finish with a splash of cream (or coconut milk) and wilted greens. For best texture, make the base ahead and add tortellini at reheat so every bite stays plush and al dente.

Ingredients

Scale

2½–3 lb butternut squash, peeled, seeded, cubed
2 Tbsp olive oil (for squash), plus more as needed
1 tsp kosher salt (for squash), plus more to taste
1 lb Italian sausage (mild or hot, casings removed)
1 medium yellow onion, diced
3–4 cloves garlic, minced
1–2 tsp fresh thyme leaves (or ½ tsp dried)
5–6 cups low-sodium chicken broth (start with 5; adjust to taste)
½–¾ cup heavy cream (or full-fat coconut milk for dairy-free)
12–16 oz cheese tortellini (fresh or frozen)
2–3 cups baby kale or baby spinach (optional)
¼–½ cup finely grated parmesan, plus more for serving
Black pepper, to taste
Pinch ground nutmeg (optional, to finish)

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Instructions

Roast the squash: Heat oven to 425°F. Toss squash with olive oil, 1 teaspoon kosher salt, and pepper. Spread on a parchment-lined sheet pan. Roast 25–35 minutes, turning once, until edges caramelize and centers are fork-tender.
Brown the sausage: Set a Dutch oven over medium heat. Add sausage and cook, breaking into small crumbles, until browned and no pink remains, 6–8 minutes. Spoon off excess fat, leaving a thin film.
Build aromatics: Stir in onion and a pinch of salt. Cook until translucent and lightly golden, 4–6 minutes. Add garlic and thyme; cook 30–45 seconds until fragrant.
Deglaze: Pour in 1 cup broth and scrape up browned bits (fond).
Blend the base: Add roasted squash and 4 more cups broth (5 total to start). Bring to a gentle simmer. Blend smooth with an immersion blender (or carefully in batches). Season with salt, pepper, and a small pinch of nutmeg.
Add richness: Lower heat to medium-low. Stir in ½–¾ cup heavy cream (or coconut milk). Taste and adjust seasoning.
Cook tortellini: Add tortellini and simmer gently until al dente (fresh 3–5 minutes; frozen 6–8). Stir often so they don’t stick.
Finish greens & cheese: Fold in baby kale or spinach; simmer 1 minute to wilt. Stir in ¼–½ cup parmesan until the soup looks glossy and balanced. Adjust thickness with more broth if needed.
Serve: Ladle into warm bowls. Top with extra parmesan, thyme leaves, and cracked pepper.

Notes

Texture control: Roast squash hot and spaced out for caramelized edges and a naturally silky base.
Pasta timing: Add tortellini at the end and pull the pot off heat right at al dente to avoid mushy pasta.
Dairy-free: Use full-fat coconut milk and finish with lemon zest for brightness.
Make-ahead: Cook through Step 5. Cool and refrigerate the base up to 3 days. Reheat, add cream (or coconut milk), then cook tortellini and wilt greens right before serving.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Soup, Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1-cup
Calories: 320 kcal
Sugar: 4 g
Sodium: 560 mg
Fat: 15 g
Carbohydrates: 29 g
Fiber: 2–3 g
Protein: 16 g
Cholesterol: 49 mg