Roasted Butternut Squash, Sausage and Noodle Soup
A cross between a soup and a stew, this hearty one pot dish makes an easy weeknight dinner.
Ingredients
- 6 oz. No Yolks® Broad
- 4 cups cubed butternut squash, about 1-inch pieces
- 6 cloves garlic, whole
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 Tbsp olive oil, divided
- 8 oz Italian sausage, casing removed
- 1 onion, diced
- 1/4 cup fresh sage leaves, roughly torn
- 1/4 tsp crushed red pepper flakes
- 6 cups reduced sodium chicken broth
- 1 can (19 oz.) cannellini beans
- 2 Tbsp lemon juice
- 1/3 cup Parmesan cheese, grated
Directions
- Preheat oven to 425˚F. Toss butternut squash with garlic, salt, pepper and 2 tbsp oil. Arrange in single layer on baking sheet lined with parchment paper. Bake for 15 to 20 minutes or until golden brown and tender; set aside.
- Meanwhile, heat remaining oil in Dutch oven or large saucepan set over medium heat. Cook sausage for 3 to 5 minutes or until starts to brown. Stir in onion, sage and chili flakes. Cook for 3 to 5 minutes or until start to soften.
- Stir in broth, beans and 1 cup water; bring to a boil. Reduce heat to medium-low. Cook for 8 to 10 minutes or until flavours marry.
- Stir in pasta and cook for 8 to 10 minutes or until tender. Stir in roasted butternut squash and garlic; using fork to mash roasted garlic into soup.
- Stir in lemon juice and serve garnished with Parmesan cheese.
![No Yolks - Bottom - Light Tan Wave [Desktop]](https://www.noyolks.com/staging/wp-content/uploads/2026/03/No-Yolks-Bottom-Light-Tan-Wave-Desktop.svg "No Yolks - Bottom - Light Tan Wave [Desktop]")
