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Creamy Harvest Soup with Italian Sausage, Butternut Squash, and Kale Recipe

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4.1 from 14 reviews

Creamy Harvest Soup is a hearty and comforting seasonal dish loaded with savory Italian sausage, tender wild rice, butternut squash, and nutrient-rich kale swirled into a luscious creamy broth enhanced by apple cider and fresh herbs. This soup is perfect for a cozy fall or winter meal, combining sweet and savory flavors with a satisfying texture that warms you from the inside out.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Ingredients

Sausage and Fats

  • 1 lb. mild Italian sausage
  • Olive oil (as needed)
  • 1 Tbsp. unsalted butter

Vegetables and Flavorings

  • 1 medium yellow onion, finely diced
  • 2-3 medium carrots, peeled and diced
  • 3 celery ribs, diced
  • 1 medium Honeycrisp or Gala apple, peeled and grated
  • 5-6 cloves garlic, minced
  • 1 Tbsp. chopped fresh sage
  • 1 tsp. fresh thyme leaves
  • 1/4 tsp. crushed red pepper flakes (optional)
  • 1 tsp. kosher salt (plus more to taste)
  • 1/2 tsp. black pepper (plus more to taste)

Thickening and Liquids

  • 2 Tbsp. all-purpose flour
  • 1/2 cup unfiltered apple cider (not vinegar)
  • 6 cups low-sodium chicken broth (plus more if needed)

Grains and Vegetables

  • 1 cup uncooked wild rice blend
  • 4 cups peeled and diced butternut squash (1/2-inch cubes)
  • 1 bay leaf

Creamy Finish

  • 1 cup heavy cream
  • 2 tsp. Dijon mustard
  • 1/2 cup freshly grated Parmesan cheese

Greens

  • 4 packed cups chopped kale (tough stems removed, or baby spinach as substitute)

For Serving

  • Freshly grated Parmesan cheese
  • Chopped fresh parsley or sage
  • Cracked black pepper
  • Crusty bread

Instructions

  1. Brown the sausage: Heat a large Dutch oven over medium-high heat. Add the sausage and cook for 7-9 minutes, breaking it into bite-size crumbles until browned and cooked through. Avoid stirring constantly to allow caramelization. Remove the sausage with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the pot. Add a drizzle of olive oil if the pot looks dry.
  2. Cook the aromatics: Reduce heat to medium and add butter. Add diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until onion is translucent and vegetables soften. Stir in grated apple and cook 2-3 more minutes until softened. Add garlic, sage, thyme, crushed red pepper flakes (if using), salt, and black pepper. Cook 30-60 seconds until fragrant, stirring constantly.
  3. Add the flour and cider: Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly. Slowly pour in the apple cider while scraping the bottom of the pot to deglaze. Simmer for 1-2 minutes until cider reduces slightly.
  4. Simmer the rice: Gradually stir in chicken broth, then add the wild rice blend and bay leaf. Bring to a gentle boil, reduce to medium-low heat, cover, and simmer for 20 minutes, stirring occasionally to prevent sticking.
  5. Add the squash and sausage: Stir in diced butternut squash and return browned sausage to the pot. Cover and continue simmering for 20-25 minutes, or until rice is tender and squash is fork-tender but holds shape. Add extra broth if needed.
  6. Finish the creamy broth: Remove and discard the bay leaf. Reduce heat to low and stir in heavy cream and Dijon mustard. Add Parmesan cheese gradually, stirring until melted. Do not allow boiling after adding cream and cheese.
  7. Add the kale: Stir in chopped kale and simmer gently for 3-5 minutes until wilted and tender. Adjust seasoning with salt and pepper to taste. For thinner soup, add more broth; for thicker, let it rest uncovered 5-10 minutes before serving.
  8. Serve: Ladle soup into bowls. Top with extra Parmesan, fresh parsley or sage, cracked black pepper, and serve warm with crusty bread.

Notes

  • Use mild Italian sausage for balanced flavor; spicy sausage will alter the heat level.
  • If you prefer spinach over kale, it can be used as a milder substitute.
  • Unfiltered apple cider adds natural sweetness and depth; do not substitute with vinegar.
  • Cooking time for wild rice blends can vary, so monitor tenderness and adjust liquid as necessary.
  • For dairy-free version, substitute cream and Parmesan with plant-based alternatives.
  • Leftover soup thickens as it cools; add broth or water to loosen when reheating.
  • Serve with crusty bread to soak up the creamy broth.
  • Author: Daisy
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/creamy-harvest-soup-with-italian-sausage-butternut-squash-and-kale-recipe/