Butternut Squash and Sausage Soup With Great Northern Beans

When the weather turns cooler, a warm bowl of soup is one of my favorite things to make for dinner and this Butternut Squash and Sausage Soup is one of my favorites. It's a hearty meal that brings together a few simple ingredients in one pot.

Tender cubes of butternut squash, savory Italian sausage and creamy Great Northern beans simmer together in a flavorful broth. Add a little spinach at the end, and you have a colorful, filling soup that is perfect for a chilly fall or winter evening.

Although butternut squash has a slightly sweet flavor, the sausage and seasonings balance it out. The beans make the soup even more satisfying and add a creamy texture without the need for heavy cream.

Best of all, this recipe is easy enough to make on a weeknight. You can even save time by using precut squash from the grocery store. Dinner will be ready in about 45 minutes!

If you enjoy hearty soups like my Zuppa Toscana Soup With Sausage and Potatoes, this is another delicious way to turn a pound of sausage into a meal for the whole family.

Why You Will Love This Soup

• Made in one pot: Brown the sausage, soften the vegetables and simmer the soup all in the same pot.
• Hearty enough for dinner: Sausage, squash and beans make each bowl filling.
• Easy to prepare ahead: You can cut the squash and chop the vegetables before you are ready to cook.
• Great for leftovers: The soup reheats well for lunch or another easy dinner.

Ingredients You Will Need

The full list of ingredients and instructions can be found in the printable recipe card at the bottom of this article. However, be sure to read through the tips below before you begin.

Italian Sausage

Ground Italian sausage adds plenty of flavor to the broth. I recommend using mild Italian sausage for a family-friendly soup, but you can use hot Italian sausage if you prefer a little heat.

You can also use sausage links. Simply remove the casings before adding the sausage to the pot.

If you prefer turkey Italian sausage, that will work as well. Because it is often leaner than pork sausage, you may need to add a little olive oil when cooking the onion and carrots.

Butternut Squash

Fresh butternut squash gives the soup a slightly sweet flavor and a tender texture. You will need about 4 cups of peeled, seeded and cubed squash.

Try to cut the squash into roughly ½-inch pieces so they cook evenly. Smaller pieces are also easier to scoop up with the sausage and beans.

For a shortcut, look for peeled and cubed butternut squash in the produce section. You may need to cut some of the larger pieces in half.

Frozen cubed squash can also be used. Add it directly to the broth without thawing, and check it early since the pieces may soften more quickly than fresh squash.

Great Northern Beans

Great Northern beans have a mild flavor and soft, creamy texture that works well in this soup. Two cans make the soup hearty without requiring any extra cooking time.

Drain and rinse the beans before adding them to the pot. If you don’t have Great Northern beans, cannellini or navy beans can be used instead.

Onion, Carrots and Garlic

These simple vegetables add flavor to the broth. Dice the onion and carrots into small pieces so they become tender in about the same amount of time as the squash.

Fresh garlic adds flavor, but you can use jarred minced garlic if that is what you have on hand.

Chicken Broth and Seasonings

Low-sodium chicken broth gives you more control over the salt in the finished soup. The sausage and beans can both contain salt, so wait until the end to taste and add more if needed.

Dried thyme and Italian seasoning pair well with the sausage and squash. I also like to add a pinch of red pepper flakes to add a little heat.

Fresh Spinach

A few handfuls of baby spinach add color. Stir it in just before serving, and it will wilt in only a couple of minutes.

Chopped kale can be used instead. Add it about 10 minutes before the end of the simmering time so it has enough time to soften. You can also leave the greens out if you prefer.

How To Cut Butternut Squash

If you are starting with a whole squash, use a sharp knife and a sturdy cutting board. Butternut squash can be firm, so take your time.

1. Cut a thin slice off both ends of the squash.
2. Peel the skin with a sturdy vegetable peeler.
3. Cut the squash in half where the narrow neck meets the round bottom.
4. Cut the round section in half and scoop out the seeds.
5. Cut the squash into roughly ½-inch cubes.

The amount of usable squash will vary depending on its size. If you have extra, store it in an airtight container in the refrigerator and use it in another meal.

How To Make Butternut Squash and Sausage Soup

Start by placing a large soup pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it into small pieces, until it is browned and cooked through.

If there is a lot of grease in the pot, drain most of it, leaving about 1 tablespoon to cook the vegetables. If the sausage is very lean, add a little olive oil instead.

Add the diced onion and carrots. Cook for about 5 minutes, stirring occasionally, until the onion begins to soften. Then add the garlic and cook for another 30 seconds.

Pour in the chicken broth and scrape the bottom of the pot to loosen any browned bits. Those bits add flavor to the soup.

Add the cubed butternut squash, drained beans, thyme, Italian seasoning and black pepper. Bring the soup to a boil, then reduce the heat and let it simmer until the squash and carrots are tender.

Finally, stir in the spinach and let it wilt. Taste the soup and add salt and more pepper if needed. Ladle it into bowls and add a little grated Parmesan cheese on top, if you like.

Tips For Making The Best Butternut Squash and Sausage Soup

Don’t Overcook The Squash

The squash should be tender enough to pierce easily with a fork but still hold its shape. Start checking it after about 15 minutes of simmering.

If it cooks longer, some pieces may begin to break apart. The soup will still taste good, and the softened squash will naturally thicken the broth.

Adjust The Broth As Needed

This recipe makes a hearty soup with plenty of sausage, squash and beans. If you prefer more broth, add another cup of chicken broth after the squash has cooked.

If you prefer a thicker soup, mash a few pieces of squash and some of the beans against the side of the pot, then stir them back into the broth.

Add A Little Cream If You Like

The beans give this soup a creamy texture without dairy. However, if you prefer a creamier broth, stir in up to ½ cup of heavy cream at the end. Warm it over low heat for a few minutes without bringing it to a rapid boil.

Can I Make It In The Crock Pot?

Yes! Brown the sausage in a skillet first and drain any excess grease. Then add it to a 6-quart crock pot along with the onion, carrots, garlic, squash, drained beans, broth and seasonings.

Cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until the squash and carrots are tender. Stir in the spinach during the last 10 minutes of cooking.

Because slow cookers can vary, check the squash toward the earlier end of the cooking time. You want it tender but not falling apart.

How To Store And Reheat Leftovers

Let the butternut squash and sausage soup cool, then transfer it to covered containers and refrigerate within 2 hours. Store it in the refrigerator for up to 3 to 4 days.

To reheat, warm individual portions in the microwave or place the soup in a saucepan over medium-low heat until heated through to 165°F. Add a splash of broth or water if you would like to thin it out.

For longer storage, freeze the cooled soup in freezer-safe containers for up to 3 months for best quality. Leave a little room at the top of each container for expansion. Thaw it overnight in the refrigerator before reheating.

If you enjoy having soup ready for another day, you may also like my Crock Pot Ham and Bean Soup. It is another filling meal made with beans and vegetables.

Enjoy! Mary

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