If you’re craving a hearty, velvety soup that feels like a warm hug on a chilly day, this Creamy Butternut Squash and Kale Soup Recipe is exactly what you need. It’s packed with flavor from roasted butternut squash, savory chicken sausage, smoky bacon, and fresh kale, all brought together in a comforting creamy broth. Stick around, because I’m going to share all my best tips to make this fan-freaking-tastic soup come out perfect every time.

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Why This Recipe Works

Balanced Flavors: Roasting the squash and sausage caramelizes their natural sweetness and savoriness, creating a depth of flavor you just can’t get otherwise.
Creamy Texture Without Overwhelm: Blending part of the soup creates a luscious creaminess while still letting you enjoy tender chunks and kale’s texture.
Layered Aromatics: Cooking bacon, onion, garlic, and celery builds a savory base that’s full of complexity.
Fresh Herb and Citrus Brightness: Thyme and lemon zest add a fresh lift that keeps this soup from being too heavy.

Creamy Butternut Squash and Kale Soup, hearty butternut squash soup, healthy kale soup, comforting squash soup with sausage, vegan kale butternut squash soup - 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

The ingredients in this Creamy Butternut Squash and Kale Soup Recipe play beautifully together — creamy, savory, earthy, and bright all at once. When you shop, pick a medium-sized butternut squash with firm skin, and if you can, find good-quality chicken sausage to boost flavor. Fresh kale is key here, and I recommend dinosaur kale because it holds its texture so well after cooking. Let’s break down each ingredient.

Butternut Squash: Choose a firm, smooth-skinned squash to ensure sweetness and easy roasting.
Chicken Sausage: Adds savory depth and a bit of protein, balancing the sweetness of the squash.
Olive Oil: For roasting, helps caramelize the squash and sausage beautifully.
Kosher Salt & Fresh Cracked Black Pepper: Essential for seasoning every layer of the soup correctly.
Fresh Thyme: Woody and fragrant, it pairs perfectly with squash and sausage.
Bacon: Crisp bacon brings smokiness and richness to the soup’s base.
Unsalted Butter: Adds silkiness to the aromatics sauté.
White Onion, Celery, Garlic: Classic soffritto—the flavor foundation for many soups.
All-Purpose Flour: To create a light roux that thickens the soup gently.
Dry White Wine: Adds acidity and a little fruitiness to brighten the roux.
Chicken Stock: The hearty broth base that pulls everything together.
Cannellini Beans: Provide creaminess and protein while keeping the soup filling.
Heavy Cream: A touch of indulgence that smooths out the flavors perfectly.
Lemon Zest: Adds a fresh citrusy brightness at the end to wake up the flavors.
Dinosaur Kale: Its sturdy leaves don’t get mushy and add a wonderful earthiness and texture.

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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

One of my favorite things about this Creamy Butternut Squash and Kale Soup Recipe is how easy it is to personalize. I often switch up the sausage or use turkey sausage for a lighter spin, and sometimes I swap kale for spinach if that’s what’s on hand. Feel free to make this your own!

Vegetarian Variation: Skip the sausage and bacon, and add smoky smoked paprika and roasted chickpeas to maintain depth and protein. I’ve tried this and loved the slightly smoky vegan feel.
Spicy Kick: Add a pinch of red pepper flakes when cooking the aromatics—gives a nice warm heat contrast to the creamy soup.
Dairy-Free Option: Substitute coconut cream for heavy cream to keep the soup rich without dairy. It adds a subtle coconut undertone that blends well with the squash.

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

Step 1: Roast the Butternut Squash and Sausage to Perfection

I always start by preheating my oven to 350°F and lining a baking sheet with foil to make cleanup easier. Then, toss the peeled, cubed butternut squash and sliced chicken sausage with olive oil, a bit of salt and pepper, and some fresh thyme sprigs. Spread everything in a single layer—it’s important they have some space so they roast instead of steam. About 25 minutes in the oven, the squash should be soft and starting to brown, and the sausage nicely caramelized. This roasted combo adds powerhouse flavor to the soup base.

Step 2: Crisp Up Bacon and Build the Flavor Base

While the squash and sausage roast, pop chopped bacon into a cold large pot or Dutch oven over medium heat. Cooking from cold lets the fat render slowly and crisps up the bacon perfectly in about 5-7 minutes. Remove the bacon once crisp and leave all that bacon fat in the pot. This fat is gold—it’s what gives the soup that smoky, savory depth that keeps you coming back for more.

Step 3: Sauté Aromatics and Make a Roux

Next, melt butter into the bacon fat, swirling to combine the fats. Add chopped onion, minced garlic, and celery, and cook until fragrant, about 2-3 minutes. Then sprinkle in the flour and stir constantly to make a light roux. This step thickens the soup gently without heaviness. Pour in dry white wine and cook for another minute, letting the alcohol cook off and that slightly tangy flavor elevate your base.

Step 4: Simmer Soup with Stock, Beans, and Herbs

Add your chicken stock, remaining salt and pepper, a few thyme sprigs, and cannellini beans to the pot. Bring everything to a boil, then reduce heat and let it simmer for 10 minutes to allow the flavors to mingle. The beans add creaminess and body without extra blending—such a nice texture combo in the end.

Step 5: Blend Part of the Soup for Creaminess

Here’s where this Creamy Butternut Squash and Kale Soup Recipe gets luxuriously creamy. Scoop out about 3 cups of the soup and carefully blend it until smooth. I always remove the blender lid’s center piece to let steam escape—this prevents pressure buildup and splatters. Stir the blended mixture back into the pot and return it to a gentle simmer. Then swirl in heavy cream and fresh lemon zest for brightness and richness.

Step 6: Add Roasted Squash and Kale, Finish Cooking

Finally, stir in the roasted butternut squash and sausage mixture along with the torn dinosaur kale. Cook just until the kale is bright green and slightly wilted, about 3-5 minutes—overcooking makes it lose its lovely texture. This last step adds vibrant color and that fresh kale taste we all love.

Step 7: Garnish and Enjoy!

Dish out the soup into bowls, sprinkle with reserved crispy bacon and a few fresh thyme leaves for a pretty presentation and an extra flavor punch. Grab a cozy bowl, maybe a crusty piece of bread, and dig in.

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Pro Tips for Making Creamy Butternut Squash and Kale Soup Recipe

Roast Evenly: Cut squash cubes into uniform sizes to ensure all pieces soften and caramelize at the same rate—no one likes a chunkier bite in an otherwise smooth soup.
Don’t Skip Blending Partially: Blending only some of the soup keeps a pleasing variety of textures—creamy yet chunky is my favorite combo.
Kale Timing Matters: Add the kale last and avoid overcooking so it stays vibrant and tender, not mushy.
Season Gradually: Taste as you go—roasting concentrates flavors so initial salts and peppers might need adjustments once everything is combined.

How to Serve Creamy Butternut Squash and Kale Soup Recipe

Garnishes

I love topping this soup with a sprinkle of crispy bacon bits and fresh thyme leaves—it adds that irresistible crunch and herbaceous note. Occasionally, I’ll add a drizzle of high-quality olive oil or a spoonful of crème fraîche for extra indulgence.

Side Dishes

This soup pairs perfectly with crusty artisan bread or warm garlic naan for dipping. Sometimes I serve it alongside a simple mixed green salad dressed lightly with lemon vinaigrette to keep things fresh and balanced.

Creative Ways to Present

For special occasions, I like serving the soup in cozy mini bread bowls—everyone feels fancy and it’s a fun conversation starter. Garnishing with edible flowers or microgreens also makes it feel extra festive and stunning on the table.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool completely, then transfer it to airtight containers and refrigerate for up to 4 days. The flavors actually deepen after a day or two, so leftovers often taste even better! Just be sure to keep the crispy bacon separate until serving to preserve the crunch.

Freezing

This Creamy Butternut Squash and Kale Soup Recipe freezes really well. I freeze it in portion-sized containers or freezer bags for up to 3 months. Just be aware kale’s texture softens upon thawing, so it’s best to add fresh kale when reheating if you want that bite.

Reheating

When reheating, warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If the soup is too thick, add a splash of chicken stock or water to loosen it up without diluting flavor. Stir in fresh torn kale at the end to revive that fresh texture and pop of color.

FAQs

Can I make this Creamy Butternut Squash and Kale Soup Recipe vegan?

Absolutely! Skip the sausage and bacon, and use vegetable broth instead of chicken stock. Swap butter for olive oil and heavy cream for full-fat coconut milk or any plant-based cream. Adding smoked paprika helps to mimic the smoky flavor from the bacon.
How do I peel and cube butternut squash easily?

The trick is to first cut off both ends so it sits flat on your cutting board. Use a sharp vegetable peeler or a small paring knife to remove the skin carefully. Then cut the squash in half lengthwise, scoop out the seeds, and chop into uniform cubes for even roasting.
Can I use kale other than dinosaur kale?

Yes, though dinosaur kale (lacinato) holds its texture best because it’s sturdier and less bitter. If you use curly kale or baby kale, add it towards the very end and watch carefully—not all kale varieties hold up equally well in cooking.
Is it okay to freeze this soup with cream?

Yes, you can freeze it with the cream added, but sometimes texture changes slightly on reheating. For best results, you might add the cream fresh after thawing or reheat gently and stir in cream to keep it smooth.

Final Thoughts

This Creamy Butternut Squash and Kale Soup Recipe has become one of my all-time favorites during cooler months, and I hope you’ll love it as much as I do. It’s the kind of soup that feels comforting and indulgent but still fresh and vibrant, making it an easy dinner winner any night of the week. Give it a try, invite a friend over, and enjoy the cozy, delicious magic together—trust me, it’s worth it!