High Protein Butternut Squash Soup… with a cozy little upgrade. 🍂
I saw Rita (one of my favorite food content creators on Instagram) top one of her dishes with sausage crumbles and had to try it. Wow, it’s the combo I didn’t know I needed! This bowl is sweet, savory, and full of flavor from roasted butternut squash, carrots, beans, creamy feta, and rich bone broth.
And the best part? It’s packed with protein, making it the perfect comforting meal for chilly fall nights.
✨ Cozy, nourishing, and guaranteed to hit the spot. It would pair perfectly with my Kale & Roasted Delicate Squash Salad from my previous post!
For the soup base:
- 1 medium butternut squash, peeled, seeded, cubed (about 4 cups)
- 2 carrots, peeled and chopped
- 1 yellow onion, chopped
- 5 garlic cloves, peeled
- 2 tbsp olive oil
- 3 cups Kettle & Fire Chicken Bone Broth
- 1.5 cups of white beans
- 1 cup crumbled feta cheese (blend into soup base)
- 2 tsp sea salt
- 1 tsp black pepper
For the topping:
- 10 oz beef sausage, cooked and crumbled
- 1 tsp olive oil (for sautéing)
- Extra feta crumbles or herbs (parsley or thyme) for garnish
Instructions
- Roast the vegetables: Preheat oven to 400°F. Toss squash, carrots, onion, and garlic with olive oil, salt, and pepper. Roast 25–30 minutes, until tender and caramelized.
- Blend the soup: Transfer roasted vegetables to a pot. Add broth, beans and feta. Using an immersion blender, blend until creamy (If you don’t have an immersion blender, you can just transfer the veggies to a blender before adding to a pot).
- Simmer & adjust: Pour blended soup into a pot and heat gently for 5–10 minutes. Adjust seasoning to taste.
- Cook the sausage: In a skillet, remove sausage casing and sauté until browned and slightly crisp.
- Serve: Ladle soup into bowls, top generously with sausage crumbles, extra feta, and herbs (I used thyme).
Macros per serving (approximate)
- Calories: 435
- Protein: 30 g
- Fat: 24 g
- Carbs: 23 g
- Fiber: 5 g
- Sugar: 7 g