Description
This Creamy Butternut Squash and Sausage Soup with Orzo and Spinach is the perfect blend of cozy and hearty. With a velvety squash base, savory sausage, tender orzo, and fresh spinach, this dish is comfort in a bowl. Perfect for chilly nights or when you need a nourishing meal!
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Ingredients
- 1 medium butternut squash (peeled, seeded, and cubed)
- 1 lb ground beef sausage
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup orzo pasta
- 2 cups fresh spinach
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- ¼ cup grated Parmesan cheese (for serving)
Instructions
1. Cook the Sausage
Heat olive oil in a large pot over medium heat. Add the sausage and cook until browned, breaking it up with a spoon. Remove and set aside.
2. Sauté the Aromatics
In the same pot, add the diced onion and garlic. Sauté for 2–3 minutes until fragrant.
3. Cook the Butternut Squash
Add the cubed squash, chicken broth, thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 15–20 minutes, until the squash is tender.
4. Blend for a Creamy Base
Use an immersion blender to puree the soup until smooth. If using a regular blender, carefully blend in batches.
5. Add the Orzo and Sausage
Return the sausage to the pot and stir in the orzo. Simmer for 10 minutes, stirring occasionally, until the orzo is tender.
6. Stir in Cream and Spinach
Pour in the heavy cream and add the spinach. Stir and cook for another 2–3 minutes until the spinach is wilted.
7. Serve & Enjoy!
Ladle into bowls, sprinkle with Parmesan cheese, and enjoy warm!
Notes
- Make it Lighter: Use half-and-half instead of heavy cream.
- For a Thicker Soup: Add an extra ½ cup of butternut squash.
- Spice It Up: Add red pepper flakes for a little heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: American