Butternut Squash and Sausage Soup

Averie Sunshine
5 from 7 votes
Updated: Sep 15, 2026
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Butternut Squash and Sausage Soup 🍲🧡 has cubes of tender butternut squash, a bit of spice from Italian sausage, white beans, fire roasted tomatoes, and spinach to make it filling and flavorful! It’s EASY, ready in 30 minutes, and perfect for chilly weather. Hearty enough to be a meal unto its own, this soup also freezes very well so you can make a batch and freeze some for later.

A pot of soup containing chunks of squash, white beans, spinach, tomatoes, and ground meat, with a wooden spoon scooping some out.

Easy Butternut Squash and Sausage Soup Recipe

  • For this hearty soup, I used butternut squash which is naturally a bit sweet and it’s the perfect contrast to the slightly spicy ground Italian sausage and fire-roasted tomatoes. Great Northern beans add extra protein and fiber and fresh spinach gives a pop of color and more texture. I’m telling you, this soup is bursting with texture and layers of flavor!
  • And did I mention, it’s hearty and filling and overall, it’s a healthy option. Those people who say ‘soup isn’t really a meal’ will change their tune after a bowl of this!
  • Made in one pot, and ready in 30 minutes, this is cozy comfort food for fall, winter, and chilly weather. Or this soup is the perfect accompaniment to your Thanksgiving and Christmas recipe lineup.
A pot of vegetable soup with white beans, diced yellow squash, spinach, and tomatoes, with a wooden spoon stirring the contents.
A bowl of soup containing ground meat, diced butternut squash, white beans, spinach, and tomatoes with a spoon inside.

Ingredients Butternut Squash and Sausage Soup

  • Olive oil, yellow onion, garlic, and ground sausage: These create the savory base for the soup. I use hot Italian sausage, but sweet or mild pork sausage works if you do not want heat. Turkey or chicken sausage can also be used, but they are leaner, so add a little extra oil when browning them.
  • Butternut squash: Butternut squash adds light, naturally sweet flavor. Acorn squash, kabocha squash, or edible pumpkin may also work, noting that acorn squash is earthier and less sweet.
  • Low-sodium chicken broth, bay leaves, fire-roasted diced tomatoes, salt, and pepper: These build the flavorful broth. Vegetable broth can be used instead of chicken broth.
  • Great Northern beans: These make the soup heartier and more filling. Cannellini beans, garbanzo beans, or your favorite white beans are all fine substitutes.
  • Fresh baby spinach and lemon juice: Spinach adds freshness and color, and kale is a good substitute. Lemon juice really brightens up the soup at the end.
  • Optional creamy finish or garnishes: For a creamier soup, blend some of the cooked squash before adding everything back in, or add a splash of heavy cream at the end. Heavy cream, chopped shallots, croutons, bacon bits, red pepper flakes, fresh sage, Parmesan, feta, or blue cheese crumbles can also be used for garnish.

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

A pot of vegetable soup being stirred with a wooden spoon. The soup contains chunks of squash, white beans, spinach, tomatoes, and broth.
A bowl of soup with chunks of squash, greens, beans, and ground meat, garnished with herbs. A spoon stands upright in the bowl.

How To Make Butternut Squash and Sausage Soup

  1. Add the oil, onions, and saute the onions to a large pot for a few minutes before adding the sausage. Crumble it as it cooks, brown it completely, and remove the onions and sausage mixture.
  2. Add additional oil, garlic, butternut squash, saute for 1 minute, add the chicken broth, bay leaves, bring to a boil, cover, and simmer over medium heat for 10 minutes or until squash is tender.
  3. Return the onions and sausage mixture to the pot, add the beans, tomatoes, salt, pepper, and heat momentarily to warm everything through. Remove the bay leaves.
  4. Add the spinach, lemon juice, and stir for about 2 minutes or until spinach has wilted.
  5. Taste for seasoning balance, making sure to add another pinch of salt or pepper if needed, and serve the soup nice and hot!

Note: Scroll down to the recipe card section of the post for step-by-step photos and process shots of the cooking process.

A bowl of colorful soup with chunks of meat, yellow squash, leafy greens, beans, and herbs, with a spoon resting in it.
A pot of soup containing chunks of squash, white beans, spinach, tomatoes, and ground meat, with a wooden spoon scooping some out.
A pot of soup containing chunks of squash, white beans, spinach, tomatoes, and ground meat, with a wooden spoon scooping some out.
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5 from 7 votes

Butternut Squash and Sausage Soup

🍲🧡 Loaded with cubes of tender butternut squash, a bit of spice from Italian sausage, white beans, fire roasted tomatoes, and spinach to make it filling and flavorful! It’s EASY, ready in 30 minutes, and perfect for chilly weather. Hearty enough to be a meal unto its own, this soup also freezes very well so you can make a batch and freeze some for later.
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 8

Equipment

Ingredients 

  • 3 tablespoon olive oil, divided
  • 1 medium yellow onion, thinly sliced or diced small (white onion may be substituted)
  • 1 pound Italian pork sausage, I use hot, mild/sweet may be substituted, read the FAQs for more info
  • 1 medium butternut squash, peeled, seeded, and cubed into 1/2-inch pieces (about 2 pounds or 2 1/2 cups cubes, see Tip box midpost for using precut squash)
  • 3 to 4 cloves garlic, finely minced
  • 6 cups chicken broth, I use reduced sodium
  • 2 bay leaves
  • 15.5 ounces canned great northern beans, rinsed and drained (or use another white bean, see FAQs)
  • 14.5 ounces canned fire-roasted tomatoes, use petite diced tomatoes if you don’t want any heat
  • 2 teaspoons salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • 2 cups fresh baby spinach, about 2 heaping handfuls, kale may be substituted for a more earthy flavor
  • 1 tablespoon lemon juice, optional
  • Garnishing ideas, optional; see the FAQs

Instructions 

  • To a large pot, add 1 tablespoon olive oil, the onions, and saute over medium-high heat for about 3 minutes; stir very frequently.
  • Add the sausage and cook to brown. As the sausage is cooking, break it up and crumble it for even cooking; stir very frequently and mix it in with the onions. Remove the sausage and onions mixture and set it aside on a plate, cover it with foil to keep warm, and set aside.
    A pot of cooked ground sausage mixed with sautéed onions is placed on a wooden board, surrounded by bowls of diced orange vegetables, spinach leaves, and a red liquid.
  • As necessary, add 1 to 2 tablespoons oil, add the butternut squash cubes, garlic, and cook for about 1 minute, flipping and tossing the squash and coating them in the garlic.
    A pot of diced squash is being stirred with a wooden spoon. The pot is placed on a wooden board, and there are other ingredients nearby.
  • Add the chicken broth, bay leaves, bring to a boil, then cover the pot, reduce the heat to medium or medium-low, and simmer for about 10 minutes, or until the squash is tender. Squash Tip – Make sure your squash cubes are not bigger than 1/2-inch dice because it's such a hard, root vegetable that takes a long time to cook and the bigger the cubes, the longer they'll take to become tender, and the longer this soup will take to be ready. Creamier Soup Tip – (If you're not doing this, jump to the next step) If you want this soup to have a creamier mouthfeel without adding dairy, at this point you can either 1. remove half the squash cubes and using a handheld immersion blender, blend what's left in the pot, then add the intact cubes back in. Or 2. you can add half the cubes to a high speed blender, puree, and add the puree into the soup pot.
  • When the squash is tender, remove the bay leaves, then add the onions and sausage mixture back into the pot, add the beans, tomatoes, 1 teaspoon salt, pepper, sir to combine, turn the heat to medium-high, and cook for about 2 minutes to warm everything through. Seasoning Tip – Depending on if you used reduced sodium broth, and how salty the beans are (although you rinse them which removes most of the salt), the saltiness of the canned tomatoes, and your overall preference for salt, the amount of salt you add to the pot will vary. For me, less than 2 teaspoons causes this soup to taste bland. And if the soup tastes at all bland or boring, it means it could probably use more salt. So add more until you like the way it tastes, including more than 2 tsp if necessary. Squash is pretty bland on its own and needs proper seasoning to shine.
  • Turn off the heat, add a couple big handfuls of baby spinach, the optional lemon juice (it really brightens up the overall flavor of the soup which needs a touch of acid for me so I always use it), and stir to combine to wilt the spinach, about 1-2 minutes.
    A pot filled with soup containing white beans, ground meat, chopped tomatoes, and fresh spinach, placed on a wooden board with a small bowl of spinach and a wooden spoon nearby.
  • Serve immediately. If desired, you can garnish the soup with a variety of toppings which I discuss in the FAQs in the blog post. And/or a drizzle of heavy cream on top.
    A pot of vegetable soup filled with a variety of colorful ingredients, including greens, tomatoes, and squash, sits on a wooden board next to a white plate and blue-striped cloth.

Notes

Storage
In the Refrigerator: This recipe will keep in an airtight container in the fridge for up to 5 days.
In the Freezer: This recipe will keep airtight in the freezer for up to 2-3 months.
To Freeze:Cool the soup completely before portioning into freezer safe containers. I recommend individual-sized or medium containers for easier thawing. Press out any air and seal tightly. haw completely in the refrigerator before reheating.
To Reheat: I use my microwave for quickness and ease and reheat my leftovers for about 30 seconds on high, or as needed. But you can use your stove, whatever is best suited for you.

Nutrition

Serving: 1portion, Calories: 351cal, Carbohydrates: 27g, Protein: 15g, Fat: 21g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 44mg, Sodium: 1687mg, Potassium: 751mg, Fiber: 5g, Sugar: 4g, Vitamin A: 10925IU, Vitamin C: 25mg, Calcium: 114mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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what to serve with butternut squash soup

A wooden spoon stirring a pot of butternut squash sausage soup with white beans, spinach, and diced tomatoes. Below, a bowl of the same soup is shown with text
Two images of butternut squash sausage soup. The top image shows the soup in a pot with a wooden spoon. The bottom image shows a serving of the soup in a white bowl with a spoon.
Top image shows a pot of butternut squash sausage soup with vegetables being stirred by a wooden spoon. Bottom image shows a bowl of the soup, featuring chunks of squash, sausage, beans, and greens.

More Easy Fall Soup Recipes:

Roasted Butternut Squash Soup — Made with roasted butternut squash, sweet potatoes, carrots, sage, thyme, and more to create a gorgeous, creamy, fall-inspired soup that everyone LOVES! Great as a healthy main dish or a perfect side dish for Thanksgiving or the holidays! Serve it in acorn squash bowls for an even more festive look! 

Butternut Squash Soup - Made with roasted butternut and acorn squash, sweet potatoes, carrots, sage, thyme, and more to create a gorgeous, creamy, fall-inspired soup that everyone LOVES! Great as a healthy main dish or a perfect side dish for Thanksgiving or the holidays! Serve it in acorn squash bowls for an even more festive look! 

Easy 30-Minute Pumpkin Soup — Silky smooth, rich pumpkin flavor, and accidentally healthy!! Amazing depth of flavor for a FAST and EASY soup that’s hearty and comforting without being heavy!!

Easy 30-Minute Pumpkin Soup - Silky smooth, rich pumpkin flavor, and accidentally healthy!! Amazing depth of flavor for a FAST and EASY soup that's hearty and comforting without being heavy!!

Skinny Carrot Potato Soup with Honey Cream – Healthy, hearty, fast, and easy! Packed with flavor and you’ll never miss the fat and calories!

Skinny Carrot Potato Soup with Honey Cream - Healthy, hearty, fast, and easy! Packed with flavor and you'll never miss the fat and calories!

Creamy Sweet Potato Chicken Soup – An EASY comfort food chicken soup recipe with sweet potatoes and more to keep you full and satisfied for hours!! Ready in 30 minutes with a flexible ingredients list based on what you have on hand!!

Creamy Sweet Potato Chicken Soup - An EASY comfort food chicken soup recipe with sweet potatoes and more to keep you full and satisfied for hours!! Ready in 30 minutes with a flexible ingredients list based on what you have on hand!!
A bowl of butternut squash sausage soup with leafy greens and beans, garnished with herbs. Below is a close-up view of the same soup in a pot. Text overlaid reads
A pot of butternut squash sausage soup and a bowl of the same soup, containing squash, sausage, white beans, tomatoes, and greens, with a spoon in the bowl. Text reads
Two images of butternut squash sausage soup: One shows the soup in a white bowl with a spoon, while the other shows the soup being stirred in a pot with a wooden spoon.

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5 from 7 votes (4 ratings without comment)

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. 5 stars
    Love this soup! I added some barley and Italian seasoning. I used spinach instead of kale. So easy and yummy! It’s my new favorite!

    Reply

    1. Thanks for the five star review Julie and I’m so glad to hear that you love this soup! Spinach is a great swap for kale and I’m glad it turned out yummy and a new favorite!

      Reply

  2. 5 stars
    This is delicious! Version I did was to use the spicy sausage, pureed half the squash, did use the lemon juice and, because I didn’t have the correct beans, substituted garbonzo beans. This is definitely a keeper!

    Reply

    1. Thanks for the 5 star review, Norma, and I’m glad that this turned out great for you and you were able to tweak things based on what you had and enjoy!

      Reply

    1. Thanks for the 5 star review, Chuck, and glad it was fabulous as written and that you’re trying the other butternut soup I have, also!

      Reply

  4. This Butternut Squash and Sausage Soup looks absolutely delicious! I love how hearty and comforting it sounds with the perfect mix of squash, sausage, beans, and spinach. The tip on making the soup creamier is also really helpful! Thank you for sharing such a flavorful fall recipe!

    Reply