This Butternut Squash and Sausage Orzo Soup is ultra cozy and packed with fall flavor. It’s hearty, creamy, and filled with tender chunks of squash, spicy sausage, and silky orzo — basically the soup equivalent of a warm hug.
Try our Minestrone Soup with Sausage and Orzo, Italian Sausage and Orzo Soup or Broccoli Cheddar Orzo Soup next if you’re on an orzo kick!
Why You’ll Love It
This is the kind of soup you make when you want something super satisfying without a ton of effort. It comes together in one pot, makes your kitchen smell amazing, and hits that perfect balance of creamy, savory, and just a little spicy.
- One pot = easy cleanup
- Butternut squash + sausage = flavor match made in heaven
- Orzo makes it cozy and extra satisfying
- Spinach + cream give it the perfect finishing touch
What You’ll Need
Helpful Tips
- Don’t skip toasting the orzo — it adds a light nutty flavor that really makes a difference.
- Pre-cut butternut squash is a total time saver. If you’re cutting it yourself and find it too hard, you can roast it slightly to soften before cubing.
- Add more stock or water if the soup thickens as it sits — orzo tends to soak up liquid fast!
- Want extra flavor? A little lemon juice or red wine vinegar at the end brightens everything up.
How to Make Butternut Squash and Sausage Orzo Soup
This is a quick overview. Full step-by-step instructions are in the recipe card below 👇
- Brown the sausage with Italian seasoning, thyme, and red pepper flakes.
- Add garlic and toast the orzo for a couple of minutes.
- Stir in tomato paste, then pour in chicken stock and add the squash and bay leaf.
- Simmer until orzo and squash are tender.
- Add spinach and cook just until wilted.
- Finish with cream, salt, pepper, and Parmesan. That’s it!
Substitutions and Variations
- Swap the sausage for chicken sausage or a mix of sausage + ground turkey.
- Use kale instead of spinach if that’s what you’ve got.
- Add white beans for more protein and texture.
- Want it dairy-free? Use full-fat coconut milk instead of cream and skip the Parmesan.
What to Serve It With
We love this soup with crusty garlic bread, a grilled cheese sandwich, or just some warm buttered toast on the side. You could also serve it with a simple green salad if you want something fresh to go with it.
Leftovers & Storage
This soup is great the next day! Just keep in mind the orzo will soak up more broth as it sits.
- Store in the fridge for up to 3 days.
- Reheat gently on the stove, adding a splash of broth or water to loosen it up.
- Not ideal for freezing because of the dairy and pasta, but it’s doable if needed (just freeze before adding the cream).
❓FAQs
Yes! Pre-cut fresh or frozen butternut squash works great and saves time. Just make sure the cubes are evenly sized so they cook at the same time.
Spicy Italian sausage adds the most flavor, but you can also use mild Italian sausage, chicken sausage, or even a mix of sausage and ground turkey if you prefer a lighter option.
Absolutely. Swap the heavy cream for full-fat coconut milk or a plain, unsweetened dairy-free alternative. Skip the Parmesan or use a dairy-free version if needed.
Orzo absorbs liquid as it sits, so if you’re making this soup ahead or storing leftovers, add a little extra broth or water when reheating to thin it out again.
Yes! Omit the sausage and use vegetable broth instead of chicken broth. Add white beans or chickpeas for protein and richness.
If you try this Butternut Squash and Sausage Orzo Soup, we’d love to hear what you think — don’t forget to leave a ⭐️ rating and a comment below!
Pin this now to find it later
Pin It
Prevent your screen from going dark
In a large pot over medium heat, cook the crumbled sausage with Italian seasoning, thyme, and red pepper flakes until the sausage is browned and mostly cooked through.
Add the garlic and orzo. Stir and toast for 1–2 minutes, until the orzo is lightly golden and fragrant.
Stir in the tomato paste and cook for 1 minute more.
Pour in the chicken stock, add the butternut squash and bay leaf, and stir well. Bring to a boil, then reduce heat, cover, and simmer for 10–12 minutes, or until the squash and orzo are tender.
Add the spinach, cover again, and cook for 1–2 minutes until wilted.
Remove from heat, stir in the heavy cream, and season with salt and pepper to taste. Add more broth or water if the soup is too thick.
Serve warm, topped with Parmesan cheese and extra red pepper flakes if desired. Don’t forget to remove the bay leaf before serving.
- *Raw butternut squash can be tough to cut, so look for pre-cut cubes in the fresh or frozen section to save time. If you’re cutting it yourself and find it difficult, you can roast the squash partially to soften it before cubing — just don’t let it get too tender before adding to the soup. Aim for evenly sized cubes so they cook through evenly.
- Orzo: Toast it briefly before adding liquid for a nutty flavor. Keep in mind it will continue to absorb broth as it sits, so add extra liquid when reheating leftovers.
- Spinach: Stir in at the end so it wilts gently without overcooking.
- Cream: Add after removing from heat to keep the soup smooth and creamy.
- Make-ahead tip: If you’re prepping ahead, cook the orzo separately and stir it in when serving to avoid it soaking up too much broth.
Calories: 526kcal | Carbohydrates: 33g | Protein: 23g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 90mg | Sodium: 978mg | Potassium: 874mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8989IU | Vitamin C: 25mg | Calcium: 172mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
All rights reserved. CHEF JAR. All images and content are copyright protected. PLEASE do not use my images without my permission. If you want to share this recipe, PLEASE provide a link back to this post.
chefjar.com (Article Sourced Website)
#Butternut #Squash #Sausage #Orzo #Soup #Chefjar