Creamy Butternut Squash Soup with Italian Sausage and Kale

Creamy Butternut Squash Soup with Italian Sausage and Kale

If you’re looking for a cozy, creamy, and absolutely delicious dinner idea, this Butternut Squash Soup with Italian Sausage and Kale is the perfect comfort food for fall and winter. It’s rich, hearty, and packed with flavor — and the best part? It’s easy to make, uses simple ingredients, and can fit right into your Trim Healthy Mama lifestyle (depending on how you serve it).

When the weather turns chilly, I love having soup simmering on the stove, filling the kitchen with the smell of garlic and sausage. This one is always a hit at my house — even with the guys!

Why You’ll Love This Soup

✅ Easy to make – You only need one pot and a few basic ingredients.
✅ Creamy & hearty – The cream cheese makes it rich and satisfying.
✅ Wholesome comfort food – Perfect for cozy evenings or meal prep.
✅ Family-friendly – Even picky eaters will love it!

This is one of those recipes that tastes like it took all day, but it actually comes together fast — perfect for busy weeknights.

Ingredients You’ll Need

• 1 lb Italian sausage (mild or spicy – your choice)

• 1 medium to large onion, diced

• 1–2 tablespoons minced garlic

• 3 cups peeled and diced butternut squash

• 32 oz chicken or vegetable broth

• 2–3 cups kale, stems removed and torn into bite-size pieces

• 1 can fire roasted tomatoes (14.5 oz)

• 4 oz cream cheese (softened or cubed)

• 15 oz Canned Cannellini Beans rinsed

How to Make Creamy Butternut Squash Soup

1. Brown the sausage.
   In a large soup pot, cook the Italian sausage over medium heat until browned. Drain any excess grease if needed.

2. Add onion and garlic.
   Stir in the diced onion and minced garlic, cooking until the onion becomes translucent and fragrant.

3. Add the butternut squash and broth.
   Pour in the broth and add the diced butternut squash. Bring to a boil, then reduce heat to simmer until the squash is tender (about 15–20 minutes).

4. Add fire roasted tomatoes and kale.
   Stir in the tomatoes and kale. Let everything simmer together for another 5 minutes, until the kale softens.

5. Make it creamy.
   Stir in the cream cheese until melted and smooth. You can blend part of the soup if you want a creamier texture, or leave it chunky for a heartier meal.

6. Serve and enjoy!
   Ladle into bowls and serve warm. This soup pairs perfectly with a low-carb biscuit or a simple side salad. Add some parmesan on top if desired.

Tips and Variations

• Want it spicier? Use hot Italian sausage or add crushed red pepper flakes.

• Don’t like kale? Spinach or Swiss chard also work great.

• Make it dairy-free: Use a dairy-free cream cheese alternative or coconut milk.

• THM note: This soup can be an S meal (creamy, higher fat) or lighten it up by using lean sausage and light cream cheese for a lighter FP/E option.

The Perfect Cozy Fall Soup

This creamy butternut squash soup with Italian sausage is pure comfort in a bowl. It’s hearty, flavorful, and nourishing — the kind of recipe you’ll want to make on repeat all season long. Whether you’re following Trim Healthy Mama, eating low-carb, or just looking for a simple homemade soup, this one is a keeper!

Print Pin

5 from 1 vote

Easy Creamy Butternut Squash Soup

Course Main Course, Soup

Cuisine American

Diet Diabetic

Keyword Butternut Squash Soup

Servings 4

Author Jennifer Overstreet

Ingredients

• 1 Lb Italian Sausage
• 1 M-L Onion, diced
• 1-2 T Minced Garlic
• 32 oz Broth
• 3 C Peeled, Cubed Butternut Squash
• 14 oz Fire Roasted Diced Tomatoes
• 2-3 C Kale, chopped and stems removed
• Salt and Pepper to taste
• 15 oz Cannellini Beans, rinsed optional
• 4 oz Cream Cheese

Instructions

• Brown Italian Sausage. Add diced onion.
  
• Cook a few minutes, add the garlic,
  
• Add broth and butternut squash. Cook until squash is tender, about 8 minutes.
  
• Add the kale, canned and rinsed beans, and fire roasted tomatoes.
  
• Cook until kale is soft. Add cream cheese.
  
• Serve hot. Top with parmesan cheese if desired.