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Butternut Squash and Sausage Soup (Roasted in Sausage Fat)

Creamy butternut squash soup roasted in rendered sausage fat and finished with miso for deep, savory flavor in every spoonful.

  • Total Time: 1 hour
  • Yield: 4 1x

Ingredients

Scale
  • 1 lb hot Italian sausage, casings removed
  • 1 medium butternut squash (about 3 lbs), peeled and cubed
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 4 cups chicken broth
  • 1 tablespoon white miso paste
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil (if needed to supplement sausage fat)
  • Salt and black pepper, to taste
  • 1/4 cup heavy cream or coconut milk, optional
  • Toasted pepitas, for garnish

Instructions

  1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment.
  2. In a large Dutch oven or heavy pot, brown the sausage over medium-high heat, breaking it into small crumbles, about 7 minutes. Remove sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  3. Toss the cubed squash directly in the rendered sausage fat (add olive oil if there isn’t enough to coat), season with salt and pepper, and spread in a single layer on the sheet pan. Roast 25-30 minutes, flipping once, until edges are caramelized and squash is fork-tender.
  4. Meanwhile, in the same pot used for the sausage, sauté the onion over medium heat until softened, about 5 minutes. Add garlic and sage and cook 1 minute more.
  5. Add the roasted squash and chicken broth to the pot. Bring to a simmer and cook 10 minutes to let flavors meld.
  6. Remove from heat. Puree with an immersion blender until smooth (or blend in batches in a stand blender, venting the lid to release steam).
  7. Stir in the miso paste and apple cider vinegar until fully dissolved — do this off heat to preserve the miso’s flavor.
  8. Stir in cream if using, and fold most of the browned sausage back into the pot, reserving some for garnish. Adjust salt and pepper to taste.
  9. Ladle into bowls and top with reserved sausage and toasted pepitas.

Notes

Don’t crowd the sheet pan when roasting the squash — spread it in a single layer or it will steam instead of caramelize, and caramelization is where most of the flavor comes from. Stir the miso in only after removing the pot from heat; boiling it kills the depth you’re adding it for. No white miso on hand? A teaspoon of fish sauce gets you most of the way there.

  • Author: Ella Whitley
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Method: Roasting and simmering
  • Cuisine: American