Roasted Butternut Squash, Sausage and Noodle Soup
- Servings: 6
- Prep: 15 mins
- Cook Time: 50 mins
A cross between a soup and a stew, this hearty one pot dish makes an easy weeknight dinner.
Share recipe:
Ingredients
| 6 oz. | No Yolks® Extra Broad |
| 4 cups | cubed butternut squash, about 1-inch pieces |
| 6 cloves | garlic, whole |
| 1/4 tsp | salt |
| 1/4 tsp | pepper |
| 3 Tbsp | olive oil, divided |
| 8 oz | Italian sausage, casing removed |
| 1 | onion, diced |
| 1/4 cup | fresh sage leaves, roughly torn |
| 1/4 tsp | crushed red pepper flakes |
| 6 cups | reduced sodium chicken broth |
| 1 can | (19 oz.) cannellini beans |
| 2 Tbsp | lemon juice |
| 1/3 cup | Parmesan cheese, grated |
Directions
- Preheat oven to 425˚F. Toss butternut squash with garlic, salt, pepper and 2 tbsp oil. Arrange in single layer on baking sheet lined with parchment paper. Bake for 15 to 20 minutes or until golden brown and tender; set aside.
- Meanwhile, heat remaining oil in Dutch oven or large saucepan set over medium heat. Cook sausage for 3 to 5 minutes or until starts to brown. Stir in onion, sage and chili flakes. Cook for 3 to 5 minutes or until start to soften.
- Stir in broth, beans and 1 cup water; bring to a boil. Reduce heat to medium-low. Cook for 8 to 10 minutes or until flavours marry.
- Stir in pasta and cook for 8 to 10 minutes or until tender. Stir in roasted butternut squash and garlic; using fork to mash roasted garlic into soup.
- Stir in lemon juice and serve garnished with Parmesan cheese.
Tips
Substitute cannellini beans with Great Northern Beans or romano beans. Use sweet or spicy sausage depending on your preference.
For a tangy twist, feel free to substitute the heavy cream with crème fraîche.
