There’s a special kind of disappointment that comes from finishing a beautiful bowl of soup, only to find your stomach rumbling an hour later. With this flavor-packed, chunky butternut squash soup, we can almost guarantee that your stomach will be satisfied for hours. Sweet Italian sausage and just a bit of orzo pasta transform this seasonal butternut squash soup into a hearty and filling one-pot recipe that’s the ultimate answer to “What’s for Dinner?” on a cold fall or winter’s day. Forget thin broths and simple purées; finished with a generous cup of heavy cream, this rich, flavorful, and unbelievably cozy pot of soup is one you’ll come back to all season long.
Some evenings, you feel like having a big ol’ fill your belly meal, without dirtying every single pan in the kitchen. This soup is for nights like that. Now, yes, you will have to full-on wrestle a butternut squash WWE-style. A practice in patience, to be sure. You’ll probably find yourself using a few choice words as you attempt to get the sharpest knife in your kitchen to cut through the hard squash, without the squash rolling off of your cutting board and landing rather forcefully on either one or both of your unprotected feet. And, of course, after that brutal match, you’ll then have the fun of scraping out the inner pulp and seeds, and somehow managing to fling at least half of them either against your kitchen window, which will now have to be cleaned, or onto the floor where you’ll quite possibly have to once again WWE-style wrestle them away from your cat. And then, after all of that, get ready to rumble, because you’ll have the joy of actually peeling the butternut squash. Oh, the fun. So yes, while this one-pot batch of soup is quite easy to make, that easiness only comes after you have cut, deseeded, peeled, and chopped the actual squash you’ll be using for the recipe. But trust us, when it comes to this chunky butternut squash soup, all of that wrestling is totally worth it. But hey, if you’re not into laying the smackdown on a butternut squash, just go ahead and buy some pre-peeled and chopped squash at your local market.
Ingredients:
- 1 Medium Sweet Yellow Onion, Peeled & Finely Diced
- 1 Pound Loose Sweet Italian Sausage
- 1 1/2 Teaspoons Finely Ground Sea Salt
- 2 Teaspoons Dried Parsley
- 1 Teaspoon Dry Mustard
- 1/2 Teaspoon Crushed Red Pepper Flakes
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Paprika
- 1 (32-oz.) Carton Low-Sodium Chicken Broth
- 2 Tablespoons Honey
- 1 Tablespoon Whole Grain Mustard
- 5 Cups Butternut Squash, Peeled & Diced
- 1/3 Cup Orzo
- 1 Cup Heavy Whipping Cream
Directions:
- Add the onion, sausage, and salt to a large Dutch oven or stockpot over medium heat. Cook 10 to 15 minutes, stirring often, or until the sausage is cooked through and the onion is translucent.
- Add the parsley, dry mustard, crushed red pepper flakes, black pepper, and paprika. Cook for 2 minutes, stirring constantly.
- Add the chicken broth, honey, whole grain mustard, and butternut squash. Stir to combine and allow to come to a rolling boil.
- When the soup comes to a rolling boil, reduce the heat to medium and cover with a lid. Cook for 10 minutes.
- Add the orzo, cover again with a lid, and then cook for 10 to 15 minutes or until the orzo is cooked through.
- Gently stir in the heavy whipping cream. Cook for 2 to 3 minutes or until heated through.
Suggestions:
- I used Maille Whole Grain Old Style Mustard for this recipe. Its mustard seeds add a zesty pop to this butternut squash soup.
- One medium-sized butternut squash, weighing approximately 2 pounds, will yield 5 cups of diced butternut squash.
- Gently stir in the heavy cream so that you don’t break up the butternut squash.
- This recipe will yield at least 4 large bowls of soup. If you would like to stretch the soup out more, serve it alongside these Crescent-Wrapped Cinnamon Apple Slices, these Soda-Glazed Crescent Roll Apple Dumplings, or these Savory Canned Pumpkin Drop Biscuits.
Improvements:
- Replace the orzo pasta in this recipe with your favorite small-shaped pasta, or alphabet-shaped pasta for a kid-friendly version.
- Stir fresh spinach into the soup after you add the heavy whipping cream. Cook until the spinach has wilted.
- Replace the honey in this soup with 1 cup of apple cider.
- CLICK HERE to see all of our other amazing soup, chili, stew, and chowder recipes. Make sure to check out all of our other Pasta Soup Recipes.
Ingredients:
- 1 Medium Sweet Yellow Onion, Peeled & Finely Diced
- 1 Pound Loose Sweet Italian Sausage
- 1 1/2 Teaspoons Finely Ground Sea Salt
- 2 Teaspoons Dried Parsley
- 1 Teaspoon Dry Mustard
- 1/2 Teaspoon Crushed Red Pepper Flakes
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Paprika
- 1 (32-oz.) Carton Low-Sodium Chicken Broth
- 2 Tablespoons Honey
- 1 Tablespoon Whole Grain Mustard
- 5 Cups Butternut Squash, Peeled & Diced
- 1/3 Cup Orzo
- 1 Cup Heavy Whipping Cream
Directions:
- Add the onion, sausage, and salt to a large Dutch oven or stockpot over medium heat. Cook 10 to 15 minutes, stirring often, or until the sausage is cooked through and the onion is translucent.
- Add the parsley, dry mustard, crushed red pepper flakes, black pepper, and paprika. Cook for 2 minutes, stirring constantly.
- Add the chicken broth, honey, whole grain mustard, and butternut squash. Stir to combine and allow to come to a rolling boil.
- When the soup comes to a rolling boil, reduce the heat to medium and cover with a lid. Cook for 10 minutes.
- Add the orzo, cover again with a lid, and then cook for 10 to 15 minutes or until the orzo is cooked through.
- Gently stir in the heavy whipping cream. Cook for 2 to 3 minutes or until heated through.
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Is there anything better than coming inside from the cold to the smell of a simmering pot of butternut squash soup on the stove? Whether you’re craving a hearty, chunky version packed with earthy goodness or you’re longing for a velvety, smooth bowl of soup, destined to be paired with a perfectly gooey grilled cheese, we’ve got you covered. In this recipe round-up, you’ll find the best butternut squash soup recipes, guaranteed to chase away the chill, while filling your home with an irresistible aroma this fall and winter. CLICK HERE for the recipes.
Please make sure to check out the other great From Our Dinner Table “Simply Delicious Soup Recipes” below. A huge thanks to A Kitchen Hoor’s Adventures for hosting this From Our Dinner Table group event.
- Hearty Vegetable Soup with Tuscan Sausage by A Kitchen Hoor’s Adventures
- Italian Sausage & Orzo Butternut Squash Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Roasted Fall Harvest Soup by That Recipe
- Slow Cooker Lemon Chicken Orzo Soup by Creative Cynchronicity
- Soup Beans with Roast Pork by Palatable Pastime
- Tomato Butternut Soup by Art of Natural Living
