Butternut Squash, Kale and Sausage Soup

Butternut Squash, Sausage, and Kale Soup

Butternut squash, sausage, and kale soup are what I call; Fall in a bowl! It has all of the fall colors, it’s warm, very healthy, and comforting.

Butternut Squash, Kale and Sausage Soup

Fall Butternut Squash, Sausage, and Kale Soup

Stephanie Savoie
This easy and tasty soup is filled with healthy and nutritious ingredients that are vibrant in color and will definitely give you all of the cozy fall vibes.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course dinner, lunch, Main Course, Soup
Cuisine American
Servings 10 -12


  • 1 lb. ground Italian sausage
  • 1 onion, chopped
  • ½ tbsp freshly minced garlic (about 3 cloves)
  • ½ cup celery, chopped
  • 3 cups butternut squash, cubed
  • 2 cups sweet potatoes, cubed
  • 1 can cannellini or great northern beans, rinsed and drained
  • 1 can fire roasted tomatoes (796ml)
  • 6 cups low sodium chicken or vegetable broth
  • 2 cups fresh kale, chopped
  • 1 tsp Italian seasonings
  • 1 ½ tsp smoked paprika
  • ¾ tsp dry sage
  • tsp red pepper flakes (optional)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¾ tsp black pepper
  • parmesan cheese to taste (for garnish)


  • Add the sausage to a large pot and season with onion powder and garlic powder. Cook over medium-high heat until the sausage is browned. Once cooked, scoop it out into a bowl and set aside.
    Remove excess grease making sure to keep at least 1 tbsp in the pot. If less than 1 tbsp remains, add 1 tbsp of unsalted butter and allow to melt.
  • Add onions and celery to the pot and season with a little bit of salt and pepper to taste. Cook until the onions are translucent and the celery is starting to get tender.
    Add garlic and cook for an additional 30-35 seconds, until fragrant.
  • Add broth, sage, Italian seasonings, smoked paprika, red pepper flakes (if desired), fire-roasted tomatoes, beans, cooked sausage, and salt and pepper.
    Stir until combined.
  • Bring to a simmer, cover, reduce the heat to low, and let cook for 15-20 minutes or until potatoes and butternut squash are tender. (don't overcook or they will become mushy).
  • Add kale and stir until kale softens (about 2 minutes).
    Taste test and add more salt and pepper if needed.
  • Sprinkle some grated parmesan cheese on top before serving if desired.
Keyword butternut squash, fall soup, healthy soup, kale, sausage, tasty soup


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