Butternut Squash and Sausage Soup with Orzo and Spinach
A comforting and creamy soup combining butternut squash, robust sausage, and orzo with fresh spinach, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 cups butternut squash, peeled and diced
- 1 cup Halal sausage, sliced or crumbled
- ½ cup dry orzo pasta
- 2 cups fresh spinach, roughly chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- Olive oil for cooking
Optional Garnish
- Fresh herbs for garnish (like parsley or cilantro)
Instructions
Preparation
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the Halal sausage and cook until browned, stirring occasionally (about 5-7 minutes).
- Once browned, stir in the onion and garlic. Sauté for another 3-4 minutes until the onion becomes translucent.
- Add the diced butternut squash to the pot, along with the ground cumin, salt, and pepper. Cook for about 5 minutes, stirring frequently to avoid sticking.
- Pour in the vegetable broth and stir to combine. Bring the mixture to a gentle boil.
- Once boiling, add the orzo and reduce the heat to a simmer. Let it cook for 8-10 minutes, or until the orzo is tender.
- Stir in the chopped spinach and let it wilt in the hot soup for about 2-3 minutes.
- Adjust the seasoning as needed and serve hot, garnished with optional fresh herbs.
Notes
You can store leftovers in an airtight container in the refrigerator for up to 4-5 days or freeze for up to 3 months. To reheat, warm on the stovetop over medium heat. If the soup thickens too much, add a splash of broth or water.