Leek, Fennel, and Squash Soup with Sausage – Hearty, Nourishing, and Full of Flavor

This Leek, Fennel, and Squash Soup with Sausage is a cozy, comforting bowl of goodness. Sweet leeks and fennel pair perfectly with tender squash, while lean sausage adds savory depth and heartiness. Light yet satisfying, this soup is ideal for chilly nights, quick lunches, or anytime you crave a nourishing, vegetable-packed meal with plenty of flavor.

Why You’ll Love This Recipe

Wholesome & Comforting – A warming soup loaded with vegetables and lean protein.
Balanced Flavors – Sweetness from the squash and fennel, savoriness from sausage, all in one bowl.
One-Pot Wonder – Simple, no-fuss cooking with easy cleanup.
Meal Prep Friendly – Keeps well and reheats beautifully for lunches or dinners all week.

Ingredients

• 8 oz lean chicken or turkey sausage, sliced into half-moons
• 1 tbsp olive oil
• 2 medium leeks, white and light green parts, thinly sliced
• 1 fennel bulb, cored and sliced thin
• 3 cups butternut squash, peeled and cubed
• 4 cups low-sodium chicken broth
• 2 cups water
• 2 cloves garlic, minced
• ½ tsp dried thyme
• Salt and pepper, to taste
• Optional: fresh parsley, chopped, for garnish

Instructions

1. Brown the Sausage
In a large pot, heat olive oil over medium heat. Add sausage and cook until browned, about 5 minutes. Remove sausage with a slotted spoon and set aside.

2. Sauté the Vegetables
In the same pot, add leeks, fennel, and garlic. Cook, stirring occasionally, until softened and fragrant, about 6 minutes.

3. Add Squash and Broth
Stir in the cubed squash, thyme, broth, and water. Season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, for 20–25 minutes or until squash is tender.

4. Blend (Optional)
For a creamier soup, use an immersion blender to partially puree the soup, leaving some texture.

5. Finish and Serve
Stir the browned sausage back into the pot and heat through. Garnish with fresh parsley before serving, if desired.

Nutritional Information (Per Serving)

Calories: 220
Protein: 14g
Fat: 8g
Carbohydrates: 23g
Sugar: 6g
Fiber: 4g

Tips for Success

• Clean Leeks Thoroughly – They often hide dirt between layers, so rinse well.
• Use Lean Sausage – Keeps the soup light but still flavorful.
• Try Other Squash – Acorn or delicata squash can work in place of butternut.
• Make Ahead – Soup tastes even better the next day as flavors meld.

Why This Recipe Works

This recipe balances hearty sausage with plenty of nutrient-packed vegetables for a soup that feels indulgent but is full of wholesome ingredients. The sweet fennel and squash complement the leeks beautifully, while the sausage adds protein and depth.

Leek, Fennel, and Squash Soup with Sausage is the perfect bowl of comfort—light yet satisfying, packed with veggies, and full of warming flavors. Whether you’re meal prepping or serving it fresh, it’s a delicious and nourishing dish that everyone will enjoy.