Nothing beats a cozy bowl of soup when you want comfort that feels like a warm hug. I’m excited to share my Creamy Butternut Squash Soup with Kale Recipe that comes together with a mix of roasted goodness, hearty sausage, and tender beans—all rounded out with fresh kale for a bit of green brightness. It’s fan-freaking-tastic and perfect for chilly evenings or whenever you need a nourishing, creamy soup that doesn’t skimp on flavor. Stick with me, and I’ll walk you through exactly how to get this wonderful soup on your table with ease.

💙

Why This Recipe Works

Perfect Flavor Balance: Roasting the butternut squash and sausage brings out sweet caramelized notes that complement the hearty beans and savory bacon.
Creamy Without Being Heavy: Blending part of the soup with beans and finishing with heavy cream makes it silky smooth yet still light.
Wonderful Texture Contrast: Tender kale adds a lovely freshness and slight chew that prevents this from being just another pureed soup.
Versatile and Approachable: Uses simple pantry staples and fresh herbs, so you can easily throw it together any day of the week.

Creamy Butternut Squash Soup with Kale, healthy butternut squash soup, hearty vegetable soup, vegan-friendly butternut squash recipe, cozy fall soups - A large dark pot with blue handles is filled with a creamy light yellow soup. Inside the soup, there are bright green leafy vegetables floating across the surface, along with chunks of orange carrots and small pieces of browned meat scattered evenly. The soup has a thick texture with visible ingredients mixed in. The pot is sitting on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Creamy Butternut Squash Soup with Kale Recipe relies on familiar ingredients that blend beautifully. Choosing fresh butternut squash and dinosaur kale ensures vibrant flavors, while sausage and bacon add a smoky depth. I always recommend buying good quality chicken stock and fresh thyme to make your soup taste truly homemade.

Butternut Squash: Roasting enhances its natural sweetness and softens it perfectly for blending.
Chicken Sausage: Adds rich meaty flavor without overpowering the dish; look for your favorite variety.
Olive Oil: Helps roast the squash and sausage evenly with a nice, mild flavor.
Kosher Salt & Black Pepper: Essential to bring all the flavors together; I usually add these in stages as the soup cooks.
Fresh Thyme: Gives subtle herbaceous notes that make this soup feel special and fresh.
Bacon: Crispy bits add irresistible smoky crunch and deepen the soup’s flavor.
Unsalted Butter: Used for the roux and sautéing veggies, adds richness without excess salt.
White Onion, Celery & Garlic: The classic flavor base for soups that gives savory depth and aroma.
All-Purpose Flour: Thickens the soup gently without any gummy texture.
Dry White Wine: Adds acidity and complexity; I always let it cook off to keep flavors balanced.
Chicken Stock: The soup’s backbone; using homemade or good quality store-bought stock makes a big difference.
Cannellini Beans: Give creaminess and body when blended, plus a good hit of plant-based protein.
Heavy Cream: Rounds out the soup with silky softness and a touch of indulgence.
Lemon Zest: Brightens all the flavors and adds a fresh pop at the end.
Dinosaur Kale: Holds up well to simmering and roasting, adding green freshness and texture.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I always encourage playing around with the Creamy Butternut Squash Soup with Kale Recipe to suit your mood or pantry availability. For example, you can swap out the sausage or leave out the bacon for a lighter version. Maybe you prefer a spicier kick or a more velvety texture—this soup welcomes your personal touch.

Variation: Sometimes I use spicy Italian chicken sausage for an extra flavor punch—pairs beautifully with the sweet squash!
Vegetarian Adaptation: Leave out the sausage and bacon, then use vegetable stock instead of chicken for a cozy meat-free meal.
Seasonal Change: Swap kale for spinach or swiss chard if you need a softer green; just add it towards the end like the kale.
Make it Vegan: Use coconut cream in place of heavy cream and vegan sausage options—you won’t miss anything.

Step-by-Step: How I Make Creamy Butternut Squash Soup with Kale Recipe

Step 1: Roast the Squash and Sausage to Bring Out Their Best

First, preheat your oven to 350°F (175°C) and line a baking sheet with foil—you’ll thank me later for the easy cleanup. Toss your peeled cubed butternut squash together with sliced chicken sausage, a drizzle of olive oil, a pinch of kosher salt and freshly cracked pepper, and some thyme sprigs. Spread everything evenly on the sheet. Roasting like this caramelizes the squash’s natural sugars and browns the sausage, adding layers of flavor that no boiling could ever replicate. Bake for about 25 minutes or until the squash is tender and sausage turns golden. Keep an eye near the end so it doesn’t dry out.

Step 2: Crisp Up Bacon and Build Your Flavor Base

While the squash and sausage roast, add chopped bacon to a cold Dutch oven or large pot—this helps render the fat slowly for the best texture. Cook on medium, stirring often, until the bacon is crispy and browned, about 5-7 minutes. Scoop out the bacon with a slotted spoon, letting the fat stay in the pot because that’s where our next flavor magic happens. Swirl in some butter and toss in your chopped onion, celery, and minced garlic. Sauté just 2-3 minutes until fragrant and soft, creating that classic soup base you know and love.

Step 3: Make a Roux and Add Wine for Depth

Sprinkle the flour over the softened veggies and stir constantly to make a light roux—it helps thicken the soup without lumps. Once it thickens, pour in the dry white wine. Stir and let it cook for about a minute to evaporate the alcohol while the wine adds brightness and complexity. This step always elevates the soup, so don’t skip!

Step 4: Simmer with Stock, Beans, and Herbs

Add your chicken stock, the rest of the salt and pepper, thyme sprigs, and rinsed cannellini beans to the pot. Bring everything to a boil, then lower to a gentle simmer for 10 minutes. This melds the flavors together while softening the beans, preparing them to add creaminess once blended.

Step 5: Blend Part of the Soup for Creaminess

Carefully ladle about 3 cups of the soup mixture into a blender. Make sure to remove the blender lid’s center piece so steam can escape, then blend until perfectly smooth and silky. Pour this creamy blend back into the pot and stir to combine. This technique thickens the soup naturally and gives it that silky texture you crave. At this point, stir in the heavy cream and some fresh lemon zest for a delicate tang.

Step 6: Add Roasted Squash and Kale Last

Finally, fold in the roasted butternut squash and torn dinosaur kale. Cook for 3-5 more minutes until the kale turns bright green and just begins to wilt—this gives a lovely contrast to the creamy base and keeps those greens vibrant and fresh.

Step 7: Garnish and Serve with Love

Scoop generous bowls of your beautiful soup and top them with the crispy bacon bits and a sprinkle of fresh thyme leaves. Serve this with crusty bread for dunking and watch everyone fall in love bite after bite.

💡

Pro Tips for Making Creamy Butternut Squash Soup with Kale Recipe

Perfect Roasting: Don’t overcrowd the baking sheet; give the squash and sausage room to roast evenly for that golden edge.
Blend Safely: Always vent the blender lid to prevent steam buildup and avoid messy accidents.
Fresh Herbs Matter: Using fresh thyme at multiple stages layers the flavor beautifully instead of adding it all at once.
Don’t Overcook Kale: Add it last and cook just until wilted to preserve its color and texture.

How to Serve Creamy Butternut Squash Soup with Kale Recipe

Garnishes

I love topping this soup with extra crispy bacon and fresh thyme because it adds texture and fresh herbal notes that brighten every spoonful. Occasionally, I’ll sprinkle a few toasted pumpkin seeds or a little shaved Parmesan for a nutty twist. A drizzle of good olive oil at the end never hurts either.

Side Dishes

Pair the soup with thick slices of warm sourdough bread or crusty baguette for dippin’. A fresh green salad with lemon vinaigrette balances the creamy richness perfectly. For a heartier meal, roasted root vegetables or a simple grilled cheese on the side are unbeatable.

Creative Ways to Present

For special dinners, I’ve served this soup in hollowed-out mini pumpkins or squash bowls which adds a festive touch and wow factor. You can also swirl in a little pesto or drizzle balsamic reduction for a pop of color and flavor. Just small touches that make the meal feel extra cozy and inviting!

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge and usually eat it within 3-4 days. The flavors actually improve a bit after a day, so I recommend making it ahead if possible. Just give it a good stir when reheating because the kale might settle a bit.

Freezing

This soup freezes really well! I portion it out in sturdy containers or freezer bags, making sure to leave some space for expansion. When thawed, it may need a quick whisk and a little extra cream or broth to bring back that silky texture. Keep the kale intact if possible, but it can handle freezing just fine.

Reheating

Reheat gently on the stove over low to medium heat, stirring often to avoid scorching. Adding a splash of stock or water during warming helps maintain the soup’s luscious consistency. Avoid microwaving too aggressively or the creaminess might separate.

FAQs

Can I make the Creamy Butternut Squash Soup with Kale Recipe vegetarian or vegan?

Absolutely! Just omit the sausage and bacon, substitute chicken stock with vegetable stock, and swap the heavy cream for coconut cream or another plant-based cream. This keeps it rich and flavorful without animal products.
What if I don’t have a blender?

If you don’t have a blender, you can use an immersion blender directly in the pot to puree part of the soup. Blend until smooth, then stir in the rest of the ingredients as usual. Just be careful to leave some chunky texture for best results.
Can I prepare this soup ahead of time?

Yes! You can roast the squash and sausage ahead and store them separately in the fridge. The soup base can be made a day ahead—just add the kale and squash mixture when reheating to keep the greens fresh and vibrant.
How do I get the kale tender but not mushy?

Add the kale at the very end of cooking and simmer for no more than 5 minutes. This keeps it tender with a slight bite and beautiful color, adding a fresh texture contrast to the creamy soup.

Final Thoughts

This Creamy Butternut Squash Soup with Kale Recipe is one of my all-time favorites because it combines comfort, nutrition, and flavor in a bowl that’s anything but boring. Every time I make it, the kitchen fills with those wonderful roasted aromas, and I can’t wait to dive in. It’s the kind of recipe that’s sure to become a family favorite, so give it a try, tweak it to your liking, and enjoy the delicious rewards. Trust me, once you taste this soup, you’ll find yourself coming back for seconds—maybe even thirds!