Butternut Squash, Spinach, and Spicy Sausage Soup with Orzo Recipe

This comforting soup makes a delicious and savory soup that’s perfect for those cold busy nights in the Fall and Winter when butternut squash is also in season.
*feel free to substitute sweet pork sausage in this recipe if spicy isn’t your thing!
One pot - 30 minutes start to finish!

Ingredients:
15 ounce hot or sweet Italian sausage crumbled
1 teaspoon Italian seasoning
1 tbsp. of thyme leaves (fresh if possible), no sprigs.
Red pepper flakes
12 oz. butternut squash peeled and cubed.
4 cloves of garlic minced
6 cups of chicken stock
1 cup of uncooked orzo (or rice if gluten-free preferred)
6 oz. of fresh spinach
Grated Parmesan cheese for garnish

Directions:
Add crumbled sausage, Italian seasoning, thyme, and red pepper flakes to a large soup pot.

Once the sausage begins to get brown and crumbly, add the orzo (or rice) and minced garlic.
Cook to slightly brown the rice (or orzo).
Add 6 cups of chicken broth, the sauce, cubed squash, and bring the mix to a boil.
Cover soup pot for about 8-10 minutes till the squash and grains are cooked.
Add spinach to soup and let it wilt while stirring occasionally.
Remove from heat, then season with salt and pepper.
If Soup is too thick, add additional broth or water.
Garnish with grated Parmesan and serve.
Enjoy!

By our fellow ALKie and chef, Juli Posner