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Butternut Squash Sausage and White Beans Soup with Spinach and Orzo Recipe

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  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

This Butternut Squash Sausage Soup with White Beans and Spinach is a hearty and comforting one-pot meal perfect for chilly fall evenings. Combining savory Italian sausage, creamy white beans, tender butternut squash, and fresh spinach, this soup offers a delicious balance of flavors and nutrients. The addition of orzo pasta adds a satisfying texture making it a filling dinner option that’s both easy to prepare and wholesome.

Ingredients

Main Ingredients

  • 1 Tablespoon olive oil
  • ½ pound bulk Italian sausage (mild)
  • 1 onion, chopped (about 1 cup)
  • 4 cups butternut squash, peeled and cubed
  • ½ teaspoon kosher salt
  • 8 grinds fresh black pepper
  • 3 cloves garlic, minced
  • 4 cups chicken stock
  • 2 (15 oz) cans white beans, drained and rinsed
  • ¼ cup orzo pasta
  • 2 to 3 ounces fresh spinach (about a large handful)

For Garnish

  • Fresh sage or thyme
  • Parmesan cheese (optional)
  • Crusty bread (optional)

Instructions

  1. Prepare the vegetables: Peel the butternut squash using a vegetable peeler, then cut off the ends and scoop out the seeds. Slice the squash, stack the slices, and cut into strips followed by small ½-inch cubes. Dice the onion and mince the garlic cloves.
  2. Brown the sausage and vegetables: Heat a large soup pot or Dutch oven over medium heat and add olive oil. Add the Italian sausage to one side of the pot and the onion and butternut squash to the other side. Sprinkle the squash and onions with salt and pepper. Cook for 15 to 18 minutes, breaking up the sausage occasionally so it browns fully while stirring the vegetables to soften them, keeping the sausage and vegetables mostly separated for better browning.
  3. Add garlic and combine: Once the sausage is fully browned, add the minced garlic and cook for about one minute. Then stir everything together evenly in the pot.
  4. Simmer the soup: Pour in the chicken stock, add the rinsed white beans and uncooked orzo pasta. Lower heat to medium low, cover the pot, and let it cook for 10 to 15 minutes, stirring occasionally, until the orzo is tender.
  5. Finish with spinach and seasoning: Stir in the fresh spinach until wilted. Taste the soup and add more salt and pepper as needed.
  6. Serve and garnish: Ladle the soup into bowls and garnish with fresh sage or thyme. Optionally top with freshly shaved or crumbled Parmesan cheese and serve with crusty bread for a complete meal.

Notes

  • Do not stir the sausage too often while browning; letting it stay in contact with the hot pot helps it caramelize and develop a crispy texture.
  • Ensure the sausage is fully browned before adding liquids to maximize flavor.
  • Use a vegetable peeler to shave thin pieces from a block of Parmesan cheese for elegant garnishing.
  • This soup can be made milder or spicier by choosing mild or spicy Italian sausage depending on preference.

Find it online: https://evelynscooking.com/butternut-squash-sausage-and-white-beans-soup-with-spinach-and-orzo-recipe/