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The key ingredients for beef sausage butternut soup are simple yet packed with flavor. You need one pound of beef sausage, sliced. This sausage gives the soup a rich and hearty flavor. Next, use one medium butternut squash, peeled and cubed. This squash adds natural sweetness and creamy texture.

Beef Sausage Butternut Soup

Warm up your winter with this hearty Beef Sausage Butternut Soup that's easy to make and full of flavor! This comforting recipe combines savory beef sausage and creamy butternut squash, creating a nourishing dish perfect for chilly days. Discover key ingredients, cooking tips, and delicious variations to customize your soup. Click through to explore the full recipe and impress your family with this soulful meal!
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Ingredients
  

1 lb beef sausage, sliced

1 medium butternut squash, peeled and cubed

1 large onion, chopped

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

4 cups chicken broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

2 tablespoons olive oil

1 cup coconut milk

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot or Dutch oven, heat olive oil over medium heat. Add the sliced beef sausage and cook until browned, about 5 minutes. Remove the sausage from the pot and set aside.

    In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.

      Add the cubed butternut squash to the pot and stir well to combine. Cook for another 3-4 minutes.

        Sprinkle the ground cumin, smoked paprika, and red pepper flakes over the vegetables. Stir to evenly distribute the spices.

          Pour in the chicken broth and return the browned sausage to the pot. Bring the mixture to a boil, then reduce heat and let it simmer for about 20-25 minutes, until the butternut squash is tender.

            Once the vegetables are cooked, use an immersion blender to puree the soup to your desired consistency. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender, and then return it to the pot.

              Stir in the coconut milk, and adjust seasoning with salt and pepper to taste. Heat through for another 5 minutes.

                Serve hot, garnished with fresh parsley.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6