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Sausage Apple Butternut Squash Soup with Crispy Kale

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Sausage Apple Butternut Squash Soup with Crispy Kale is equal parts hearty soup and equal parts creamy smooth soup with a crunchy kale garnish.

Overhead view of classic butternut squash soup with crispy kale

When things get cold, my brain is like, “move over salad gimme that soup.” This soup has all the good things that will warm you from your head to your toes with plenty of healthy good things too.

Back when fall first kicked in I asked you guys a bunch of questions on instastories. When it came to soup it was a pretty even split hearty versus smooth. So this, THIS, big ole bowl of sweet and savory goodness is both things. Because we can have soup and eat it too.

table full of sausage apple butternut squash soup bowls

You can make this Sausage Apple Butternut Squash Soup in an instant pot (yaaaaaasss!) or on the stove top (more enthusiastic cheers!!) whichever is easier for you. The sautéed sausage and apple is the perfect heartiness to add to a veggie based soup with a little sweet, a little spice and plenty of savory.

And then that last piece. The very final garnish. It’s bringing the mic drop to this soup.

Crispy Kale Croutons

CROUTONS. That’s what I’m calling them. They’re crunchy, salted and just the right amount of fat from the olive oil.

Crispy kale croutons

You can dip them in the soup. Maybe break your crispy kale crouton into small pieces. Or just stand in front of stove eating them off the sheet pan and then have to make them all over again….whatever, it happened.

How to Make Sausage Apple Butternut Squash Soup

“Do I need an Instant Pot?” is a question I’ve been asked twice in the past week. Well, it depends on if you’ll use it I suppose. But the thing you’ll love about this soup – besides all the tasty veggie, sausage and apple epic ness – is you can do either the IP or the stove top.

Overhead view of sausage apple butternut squash soup with crispy kale

What’s nice about the pressure cooker is you don’t have to worry too much about cutting the butternut squash into small even pieces. You can throw large chunks in there because everything is getting pressured anyways.

If you’re making the sausage and apple butternut squash soup on the stove top, cut your butternut in smaller pieces so they cook faster.

Alongside the butternut squash, you’ll just need to chop up some leeks (or an onion if you can’t find leeks!) and toss in fresh herbs, white wine, and chicken stock to give your soup a burst of flavor.

While everything is getting friendly in the IP or on the stove,

  • sautée sausage and apples
  • then crisp up those kale leaves.

Then when the timer goes off you can just purée up that magic and dig your spoon into fall (or winter) comfort food. Sausage apple butternut squash soup with crispy kale is perfect for dinner parties and holidays for a first course that looks a little fancy but it simple to prepare and extraordinarily delicious!

Love this soup? Try some of my other favorites!

Overhead view of classic 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.
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Course: Soup
Cuisine: American
Keyword: butternut squash soups, Classic fall soups, soups for entertaining, sweet and savory soups
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6 to 8 servings
Author: Lauren

Ingredients

Butternut Squash Soup

  • 2 pounds butternut squash peeled and cubed
  • 2 leeks chopped
  • 3 tablespoons extra virgin olive oil
  • 2 sprigs thyme
  • 3 large sage leaves
  • 1/4 cup dry white wine
  • 6 cups low-sodium chicken stock
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Sautéed Sausage and Apple

  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion diced
  • 1 pound ground Italian sausage
  • 1 large apple honeycrisp, gala, fuji, etc. peeled and diced
  • 2 tablespoons marsala or white cooking wine
  • salt and pepper to taste

Crispy Kale Crouton

  • 10 kale leaves large steam removed
  • 3 to 4 tablespoons extra virgin olive oil
  • 1/4 teaspoon kosher salt

Instructions

Instant Pot Directions:  

  • Sauté:  Heat olive oil on sauté setting until shimmering.  Add leeks and cook stirring continuously for 1 minute before adding butternut squash, thyme, and sage.  Stir occasionally while cooking for 5 minutes.  Pour in white wine and let simmer for 30 seconds before adding chicken stock, salt and pepper.
  • Cook:  Seal the instant pot and cook on soup/high pressure for 30 minutes.  Let naturally release for 10 minutes before venting.
  • Purée:  Remove the thyme springs and purée the soup using a hand blender or transfer to a blender to puree.
  • Serve:  Top each bowl with a healthy scoop (about 1/2 cup) of sautéed sausage, apples and a crispy kale leaf.

Stove Top Directions:

  • Sauté:  Heat olive oil in a stock pot over medium-high heat until shimmering.  Add leeks and cook stirring continuously for 1 minute before adding butternut squash, thyme, and sage.  Stir occasionally while cooking for 5 minutes.  Pour in white wine and let simmer for 30 seconds before adding chicken stock, salt and pepper.
  • Cook:  Bring to a boil over high heat.  Reduce the heat to medium and then partially cover.  Cook for 30 to 40 minutes or until butternut squash is soft enough to smash with a fork.
  • Purée:  Remove the thyme springs and purée the soup using a hand blender or transfer to a blender to puree.
  • Serve:  Top each bowl with a healthy scoop (about 1/2 cup) of sautéed sausage, apples and a crispy kale leaf.

Sautéed Sausage and Apple

  • In a large saute pan, heat olive oil over medium-high heat.  Add onion and cook until translucent.  Using a wooden spoon or spatula cook the ground sausage while breaking into smaller pieces.  When sausage is about 3/4 of the way cooked, add the apple to the pan.  Sauté together for 2 minutes, then add in wine while scraping any stuck bits off the bottom of the pan.

Crispy Kale Croutons

  • Preheat the oven to 350°F.  Remove the large part of the stem from the kale leaves.  In a large bowl drizzle the olive oil and salt over the leaves and toss to coat completely.
  • Arrange in a single layer on a baking sheet and bake for 5 to 8 minutes until crispy - like a chip.
  • Garnish over sautéed sausage and apple.

Notes

When prepping the leeks, use the stem of the leek - removing the leafy green top and the bottom root.  Discard the outer layer of the leeks and rinse well.
For faster cooking on the stove top, cut the butternut squash in smaller cubes.

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Recipe Rating




Angie

Wednesday 30th of October 2019

Do you think I can substitute apple cider vinegar for the white wine?

Lauren

Wednesday 30th of October 2019

You could do apple cider vinegar or even just chicken/veggie stock if that's easier!

Natalie

Monday 29th of October 2018

I absolutely love all the flavors and all the spices and herbs you used in this soup. It sounds amazing. It's perfect soup for Fall season. Honestly, can't wait to give this a try.

Karyl Henry

Monday 29th of October 2018

Okay...I LOVE that you made kale croutons! What a brilliant idea. I've loved kale all my life, and am always looking for new ways to use it. Definitely trying this out

Sam | Ahead of Thyme

Monday 29th of October 2018

Yum, this looks like the perfect bowl of fall comfort! I love the crispy kale on top! Pinning to try later.

Leslie Haasch

Sunday 28th of October 2018

Soooo I still want an Instant Pot. But I also would rather you just came over and made this for me so I can stay curled up in blankets because it's freaking cold. Decisions, decisions.