Print

Butternut Squash and Sausage Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Butternut Squash and Sausage Soup is a hearty and comforting dish made with roasted butternut squash, savory sausage, and warming spices — perfect for chilly days and satisfying meals.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound Italian sausage (mild or spicy), casings removed
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups butternut squash, peeled and cubed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground sage
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups chicken broth
  • 1/2 cup heavy cream (optional)
  • Salt and black pepper to taste
  • Chopped parsley, for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, breaking it into pieces, about 6–8 minutes. Remove and set aside.
  2. In the same pot, add onion and cook for 3–4 minutes until softened. Add garlic and cook for 1 more minute.
  3. Add the cubed butternut squash, thyme, sage, red pepper flakes, and season with salt and pepper. Stir to combine.
  4. Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15–20 minutes until squash is tender.
  5. Use an immersion blender to partially or fully blend the soup for a creamy texture, or leave it chunky if preferred.
  6. Stir in cooked sausage and heavy cream if using. Simmer for another 5 minutes.
  7. Adjust seasoning to taste, garnish with chopped parsley, and serve hot.

Notes

  • Use pre-cut squash to save prep time.
  • For a dairy-free version, omit the cream or substitute with coconut milk.
  • This soup freezes well — let cool completely before storing in containers.

Nutrition

Find it online: https://ukfinda.com/butternut-squash-and-sausage-soup/