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Soup • American

Sausage Apple Butternut Squash Soup with Crispy Kale Recipe

Sweet and savory sautéed sausage and apples over creamy puréed butternut squash soup with crispy kale crouton.

4.8 from 153 votes
75 mins
Total Time
6
servings
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Sausage Apple Butternut Squash Soup with Crispy Kale

How to Make the Best Sausage Apple Butternut Squash Soup with Crispy Kale

This sausage apple butternut squash soup is the perfect fall comfort dish that combines sweet and savory flavors in every spoonful. The creamy butternut squash base provides a luxurious foundation, while the sautéed sausage and apples add depth and richness. The crispy kale croutons on top give you a delightful textural contrast that elevates the entire dish.

This soup is ideal for cooler months when you’re craving something warming and satisfying. The combination of sage and thyme with the natural sweetness of the squash and apples creates a sophisticated flavor profile that’s far more impressive than its straightforward preparation suggests. Whether you’re cooking for a weeknight dinner or entertaining guests, this soup delivers restaurant-quality results.

The beauty of this recipe lies in its flexibility—you can make the soup base in advance and prepare the sausage mixture and kale croutons just before serving. It also reheats beautifully, making it an excellent choice for meal prep or holiday gatherings.

Sausage Apple Butternut Squash Soup with Crispy Kale

Sausage Apple Butternut Squash Soup with Crispy Kale

Sweet and savory sautéed sausage and apples over creamy puréed butternut squash soup with crispy kale crouton.

4.8 from 153 votes
CourseSoup
CuisineAmerican
Keywordbutternut squash soups, classic fall soups, soups for entertaining, sweet and savory soups
Prep Time30 mins
Cook Time45 mins
Total Time75 mins
Servings6 servings
Calories616kcal
AuthorRare Ivy
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Ingredients

Butternut Squash Soup Base

Sautéed Sausage and Apple

Crispy Kale Croutons

Instructions

Butternut Squash Soup Base

  1. Heat olive oil in a large pot over medium heat. Add chopped leeks and sauté until softened, about 5 minutes.
  2. Add cubed butternut squash, thyme sprigs, and sage leaves. Stir to combine with the oil.
  3. Deglaze the pot with dry white wine, scraping up any browned bits from the bottom.
  4. Pour in the chicken stock and bring to a boil. Reduce heat and simmer for 30-35 minutes until the squash is very tender.
  5. Remove thyme sprigs and sage leaves. Use an immersion blender to puree the soup until smooth and creamy.
  6. Season with kosher salt and ground black pepper to taste.

Sautéed Sausage and Apple

  1. While the soup simmers, heat olive oil in a large skillet over medium heat.
  2. Add diced yellow onion and cook until translucent, about 3-4 minutes.
  3. Add ground Italian sausage and cook, breaking it apart with a spoon, until browned (about 8-10 minutes).
  4. Add diced apple and marsala wine, cooking until the apple is tender (about 5 minutes).
  5. Season with salt and pepper to taste.

Crispy Kale Croutons

  1. Preheat oven to 375°F. Toss kale leaves with olive oil and kosher salt.
  2. Spread on a baking sheet and bake for 12-15 minutes until crispy and darkened at the edges.

Notes

  • This soup can be made in an Instant Pot by using the pressure cooker function for 10 minutes after building in flavor.
  • The butternut squash soup base can be made a day ahead and reheated before serving.
  • For a dairy-free version, finish with coconut milk instead of cream.
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