Creamy Butternut Squash Sausage (Printable Version)
Savory blend of butternut squash, Italian sausage, orzo, and spinach in a creamy broth.
# What You'll Need:
→ Meat
01 -
15 oz spicy Italian sausage, crumbled
→ Herbs and Spices
02 -
1 teaspoon Italian seasoning or Herbs de Provence
03 -
1 tablespoon fresh thyme leaves, chopped
04 -
Red pepper flakes, to taste
→ Grains
05 -
1 cup uncooked orzo pasta
→ Vegetables
06 -
4 cloves garlic, minced
07 -
10 oz peeled and cubed butternut squash
08 -
5 oz fresh spinach
→ Liquids
09 -
5 cups chicken stock
10 -
½ cup heavy cream
→ Dairy
11 -
⅓ cup Parmesan cheese, shaved or grated
# Step-by-Step Guide:
01 -
In a large saucepan over medium heat, add the crumbled Italian sausage, Italian seasoning, fresh thyme leaves, and red pepper flakes. Stir regularly to break up the sausage and cook until juices release and sausage is halfway cooked.
02 -
Add uncooked orzo and minced garlic to the sausage mixture. Cook over medium heat, stirring constantly, for about 2 minutes until the orzo starts browning.
03 -
Pour in chicken stock and add cubed butternut squash. Stir thoroughly, cover with a lid, bring to a boil, then reduce to a gentle simmer. Cook covered for 5 to 10 minutes until the orzo and squash are tender.
04 -
Add fresh spinach to the pot, cover, and cook over low heat until the spinach wilts, stirring occasionally.
05 -
Remove from heat and stir in heavy cream. Adjust seasoning with salt, pepper, and additional red pepper flakes if desired. Thin the soup with extra chicken stock or water if too thick. Garnish with Parmesan cheese and fresh thyme before serving.
# Additional Notes:
01 -
For a smoother texture, blend a portion of the soup before adding spinach.