Butternut Squash Zuppa Toscana

5 from 1 vote

Soft butternut squash cubes change up classic zuppa toscana into a fall comfort food favorite! This butternut squash zuppa toscana comes together in minutes and is amazing with rustic bread for dipping.

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 275kcal

Ingredients

1 tablespoon extra-virgin olive oil
1 lb sweet Italian sausage
1 medium yellow onion, finely diced
3 cups butternut squash, cubed into 1/2-inch cubes
1 lb baby yellow potatoes, thinly sliced into 1/4-inch rounds
3 medium cloves garlic, minced
1 tablespoon all-purpose flour
5 cups chicken broth
1/2 cup heavy whipping cream
2 cups firmly-packed chopped fresh kale
Salt and pepper to taste
Grated Parmesan cheese for garnish and crusty bread for dipping

Instructions

Heat olive oil in a medium pot or Dutch oven over medium-high heat. Add sausage and break up with a wooden spoon until sausage is no longer pink. Transfer sausage to a bowl and set aside.
Heat remaining pan drippings over medium-high heat. Add onion, squash, and potatoes and stir 3-5 minutes until onions are translucent. Add garlic and flour and cook 1 additional minute until fragrant.
Add chicken broth to pot and bring to a simmer over medium-high heat. Reduce heat to low, cover pot, and allow to cook 10-15 minutes until squash and potatoes are tender, stirring occasionally.
Scoop 1-/2 cups of butternut squash and potatoes out of pot and puree in a blender or food processor until smooth.
Add pureed mixture back to pot with sausage, heavy cream, and kale and allow to simmer over medium heat 3-5 additional minutes until kale is tender.
Season soup with salt and pepper to taste. Serve soup with grated Parmesan on top with bread for dipping. Enjoy!

Notes

Storing Instructions

Store soup in refrigerator up to 6 days. Soup may also be frozen up to 2 months.

Nutrition