JENNIFER ALEXANDER RUPLE

There’s nothing quite like a cozy bowl of hot, steamy soup to warm you up from the inside out. Whether you love a classic chicken noodle, a vegetable beef, or something a little more on the adventurous side, soup is the ideal comfort food for northwest Ohio winters.

If you’re looking to try something new, make this rich and hearty Butternut Squash, Spinach and Sausage Soup. It’s loaded with healthy veggies, flavorful herbs, savory Italian sausage and delicate pasta – all ingredients to help take the chill out of the season.

Butternut Squash, Spinach and Sausage Soup
6 servings
1 pound mild or spicy Italian sausage
1 teaspoon dried thyme
1 teaspoon Italian seasoning
1 cup uncooked orzo, ditalini or other small-shaped pasta
2 teaspoons minced garlic
6 cups reduced sodium chicken broth
8 ounces butternut squash, peeled and cubed
2 cups baby spinach leaves
½ cup half and half
Shaved Parmesan cheese for garnish

In a large saucepan or Dutch oven, cook the sausage over medium heat, breaking it into crumbles. Cook sausage until it’s browned, then drain the excess fat.

To the pot, add thyme, Italian seasoning and pasta. Stir the mixture constantly for about 2 minutes or until the pasta is slightly browned. Browning the pasta will help release its nutty flavor into the soup.

To the pot add the cubed squash and 6 cups of broth. Bring the mixture to a boil, then simmer it until the pasta is cooked and the squash is tender, about 7-10 minutes.

Add the spinach and half and half and simmer until the spinach is wilted.

Garnish bowls of soup with shaved Parmesan cheese.