Butternut Squash Sausage Kale and Barley Soup
This hearty Butternut Squash, Sausage, Kale and Barley Soup combines the sweetness of butternut squash with savory Italian sausage, nutty barley, and nutritious kale! It’s a complete meal in a bowl that’s perfect for cold evenings and makes excellent leftovers.
Why We Love This Butternut Squash, Sausage, Kale and Barley Soup Recipe
This butternut squash, sausage, kale and barley soup strikes the perfect balance between hearty and healthy. The Italian sausage adds a rich, savory depth while butternut squash brings natural sweetness that complements the earthiness of barley! As everything simmers together, the broth becomes incredibly flavorful, infused with aromatics from fresh herbs and garlic.
What I truly love about this barley soup recipe is its versatility and ease of preparation. It’s substantial enough for a complete meal yet simple to customize based on what you have on hand. The one-pot cooking method means minimal cleanup, and the soup actually tastes even better the next day as the flavors continue to develop! This makes it perfect for meal prep or feeding a crowd during busy weeknights.
Ingredients Needed
- Italian Sausage: I used mild Italian sausage, but you can use spicy Italian sausage if you like a kick!
- Pearled Barley: Adds chewy texture and nutty taste! Don’t substitute with quick barley, as it won’t have the same texture.
- Olive Oil: Use a high quality extra virgin olive oil to cook the sausage and aromatics.
- Onion & Garlic: To help add a deeper, savory flavor!
- White Wine: White wine will deglaze the pot and add a depth of flavor. If you prefer not to cook with alcohol, you can replace this with broth.
- Butternut Squash: I like to use fresh butternut squash here for the best texture! If you use frozen, add it a bit later in the cooking process so it doesn’t get mushy.
- Kale: Chopped kale with the stems removed adds nutrition and color.
- Salt & Pepper: To taste!
- Fresh Herbs: For an infusion of flavor, add a bundle of fresh thyme, sage and bay leaves.
- Water or Broth: For the liquid of this soup, you can use water or broth! Chicken broth or vegetable broth would work best here. If using water, you might have to add more salt at the end.
How to Make Barley & Kale Soup
- Brown the Sausage: In a large pot, heat the olive oil over medium heat. Add the sausage and cook until browned, breaking it up as it cooks.
- Add Onion & Garlic: Add the diced onion and cook until it becomes translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Deglaze with Wine: Pour in the white wine, stirring to deglaze the pot and release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
- Add Barley: Add barley and sauté for a few minutes.
- Add Butternut Squash, Water & Herbs: Stir in the diced butternut squash, salt, and black pepper, coating everything in the flavors from the pot. Pour in 5-6 cups of water, depending on your desired soup thickness. Add the herb bundle to the pot.
- Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes, or until all the barley is tender and the butternut squash is soft.
- Add Kale: In the last 5 minutes of cooking, stir in the chopped kale. Let it wilt and become tender.
- Serve & Enjoy: Remove the herb bundle before serving. Taste and adjust seasoning if needed.
Tips for Success
- Brown sausage well for deeper flavor. Take time to develop a golden crust, as this creates a rich foundation for the entire soup!
- Cut squash uniformly for even cooking. Aim for 1-inch cubes to ensure they become tender at the same rate.
- Add kale last to maintain color. This preserves its bright green color and prevents overcooking.
- Adjust liquid based on desired thickness. Start with 5 cups and add more as needed since barley will continue absorbing liquid as it cooks!
- Taste and adjust seasoning at the end. The saltiness of sausage varies, and it will depend on whether you use water or broth for the base of your butternut squash soup. So make sure that you taste at the end before serving and add more salt as needed!
Serving Suggestions
Serve this robust soup piping hot on its own or with your choice of sides! A crusty bread is perfect for soaking up the flavorful broth, while a bit of freshly grated Parmesan adds a salty, umami finish. For something more special, pair it with savory prosciutto cheese rolls, garlic Parmesan popovers, or easy homemade popovers – their rich, buttery nature complements the soup’s rustic flavors beautifully.
Frequently Asked Questions
Definitely! You can replace the kale with other hearty greens like spinach or swiss chard if you prefer.
No, barley does contain gluten! If you need to make a gluten-free soup, you can omit the barley or add rice or quinoa instead.
Store any leftover butternut squash sausage soup in an airtight container in the fridge for up to 3-4 days! When reheating, you may need to add a splash of water or broth if the barley soaked up too much liquid. You can also freeze the cooled soup for later in a freezer safe container for up to 3 months! Thaw before reheating and serving.
More Soup Recipes to Try
- Butter Beans with Leeks and Kale Soup
- Chicken White Bean and Kale Soup
- Leftover Turkey Noodle Soup
- Lentil Soup with Feta
- Apple Butternut Squash Soup
Butternut Squash, Sausage, Kale and Barley Soup
Ingredients
- 1 lb mild Italian sausage
- 1 cup pearled barley
- 3 tbsp olive oil
- 1 yellow onion diced
- 3 garlic cloves minced
- 1/2 cup white wine
- 2 cups butternut squash diced
- 2 cups kale chopped
- 1 tsp salt
- 1/2 tsp black pepper
- fresh herbs bundle thyme, sage and bay leaf
- 5-6 cups water or broth
Instructions
- In a large pot, heat the olive oil over medium heat. Add the sausage and cook until browned, breaking it up as it cooks.
- Add the diced onion and cook until it becomes translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Pour in the white wine, stirring to deglaze the pot and release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
- Add barley and sauté for a few minutes.
- Stir in the diced butternut squash, salt, and black pepper, coating everything in the flavors from the pot.
- Pour in 5-6 cups of water, depending on your desired soup thickness. Add the herb bundle to the pot.
- Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes, or until all the barley is tender and the butternut squash is soft.
- In the last 5 minutes of cooking, stir in the chopped kale. Let it wilt and become tender.
- Remove the herb bundle before serving. Taste and adjust seasoning if needed.
