Butternut Squash Soup with Sausage

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Butternut squash soup is creamy and cozy, but on its own it can feel more like a starter than a meal. Stir in browned sausage, though, and you have a hearty fall dinner that even the meat lovers in your house will ask for again. Sage, garlic and a pinch of nutmeg make it taste like autumn in a bowl.

Tips

• Save time with pre-cut squash. Most stores sell peeled, cubed butternut squash. You’ll need about 8 to 10 cups.
• Use broth for more flavor. Chicken broth in place of some or all of the water makes a richer soup.
• Blend safely. Fill the blender no more than halfway with hot soup, and hold the lid down with a towel. An immersion blender is even easier.
• Pick your sausage. Mild or hot Italian sausage, breakfast sausage or chicken sausage all work.

Make ahead and freezing

The soup keeps up to 4 days in the fridge and tastes even better the next day. Freeze it in portions for up to 3 months; thaw overnight and reheat gently.

Mandie

Butternut Squash Soup with Sausage

Creamy butternut squash soup with sage, nutmeg and browned sausage.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 lb ground sausage
• 2 tbsp olive oil
• 2 medium carrots peeled and chopped
• 1 medium onion chopped
• 4 cloves garlic minced
• 2 tsp ground sage
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground nutmeg
• 1 (3 to 4 lb) butternut squash peeled and cubed
• 3 cups water or chicken broth about enough to cover
• 3 tbsp butter
• fresh parsley for garnish

Method

 

1. In a Dutch oven over medium heat, brown the sausage, breaking it into small crumbles. Drain and set aside.
2. Add the olive oil, carrots and onion to the pot. Cook over medium-high heat until the onion is soft, about 5 minutes.
3. Stir in the garlic, sage, salt, pepper and nutmeg and cook 1 minute.
4. Add the squash and just enough water or broth to cover, about 3 cups. Bring to a simmer, then reduce the heat and cook until the squash and carrots are very tender, about 25 minutes.
5. Stir in the butter until melted. Puree the soup with an immersion blender, or carefully in batches in a blender.
6. Return the soup to the pot, stir in the sausage and heat through. Garnish with parsley and serve hot.

Notes

Keeps 4 days in the fridge or 3 months in the freezer.

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Butternut squash soup FAQ

How do I peel a butternut squash?

Cut off both ends, then cut it where the neck meets the round bottom. Stand each piece on its flat end and slice the peel off with a sharp knife. Scoop out the seeds.

Can I make it creamier?

Stir in 1/2 cup of heavy cream or half-and-half after blending.

Can I make it vegetarian?

Yes. Skip the sausage, use vegetable broth and top with toasted pumpkin seeds.

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• Pumpkin Corn Chowder
• Curry Pumpkin Soup
• Easy Pumpkin Chili