Butternut Squash Sausage Soup

Laura Lynch

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This Butternut Squash Sausage Soup is full of flavor from the sausage and the tender butternut squash. It a perfect starter course or a cozy main supper for an autumn dinner.

» You’re going to also love this Instant Pot Caramelized Carrot Soup and Pumpkin Soup Without Cream.

While I really love pureed butternut squash soup, sometimes I just want to change it up a bit and enjoy the butternut squash in a different way. This butternut squash soup with sausage is the perfect way to do that.

If you’ve got ground sausage meat and a butternut squash, this should be your go-to dish. I love the way the two ingredients meld together to make a really delicious and hearty soup. The combination is delicious on this butternut squash & sausage pizza as well.

Ingredients in Butternut Squash Sausage Soup

• Butternut squash – Use an average sized butternut squash. You can cook the whole squash and use the other half for something else, like butternut squash ravioli or Roasted butternut squash cubes. Or if you want to double the recipe, you can make a big pot of soup by using the whole butternut squash.
• Olive oil – this will keep the butternut squash from drying out while it cooks.
• Ground sausage or pork – Italian ground sausage that’s been pre-seasoned adds the most flavor to this dish. Jimmy Dean sage sausage is a good choice. You can also add additional seasonings if you only have regular ground pork. Sausages will work as well, you’ll just need to cut the casings off before cooking.
• Onion – chopped
• Butter
• Garlic – minced – add more if you like a lot of garlic.
• Low-sodium chicken broth – If you don’t have chicken broth, you can add water and 2 chicken bouillon cubes.
• Seasonings: fennel seeds, salt, ground black pepper, dried sage
• Optional: butter and heavy cream or half and half – it’s not necessary to add a creamy element.

Do I Cook the Butternut Squash First?

Yes, for this recipe you’ll want to cook the butternut squash first. It’s an easy process in the oven or in the Instant Pot or air fryer. Choose your preferred method:

Oven:

Pre-heat the oven to 375° F(190°C).

Cut the butternut squash in half and scoop out the seeds. Coat the flesh with olive oil and place face down on a parchment paper lined baking sheet. Roast in the oven for approximately 45 minutes, or until soft, and fork-tender.

Instant Pot (full instructions):

Cut and clean the butternut squash. Place on the trivet and pour in 1 cup of water. Lock the lid and set the vent to sealing. Press the pressure cook button and set the timer to 11 minutes. Then do a quick pressure release.

Air Fryer (full instructions):

Place the butternut squash face down and cook for 20 minutes on 350° F(176°C). Then turn it over and cook for an additional 10 minutes face up.

How to Make Butternut Squash Sausage Soup

Step 1: Sauté

In a large pot, brown the sausage with the onion in butter, breaking it up as it cooks. Once browned, add the garlic and fennel seeds and cook for 1 minute, until fragrant.

Step 2: Add butternut squash

Scoop out the butternut squash pulp and add it to the pot, along with chicken broth, salt and pepper. Stir and use a masher to break up bigger pieces of squash. If the squash wasn’t super tender, it may take some time cooking in the broth to break down more.

Step 3: Simmer

Simmer over medium-low heat for about 30 minutes. Don’t boil it, just simmer. You don’t want to evaporate all of the broth. Cover it if you like. A lot of flavor will develop as it’s cooking, so don’t skimp on time. It needs the full 30 minutes.

If you like a creamy soup, add the cream just before serving. I don’t think the soup needs the cream, so I often leave it out. It’s up to you. You can also add a dollop of sour cream before serving.

Helpful Tips

• The sausage you select will significantly influence the soup’s flavor profile. For a heartier, more rustic taste, go for spicy Italian sausage. If you prefer a milder, more herby flavor, consider chicken or turkey sausage with sage or fennel. Brown the sausage well before adding it to the soup to enhance its flavor and texture.
• To bring freshness and balance to the richness of the squash and sausage, consider stirring in some hearty greens like kale or spinach towards the end of cooking. Also, don’t shy away from herbs – fresh sage, thyme, or rosemary can beautifully complement the soup’s flavors.
• A splash of acidity, like a bit of lemon juice or white wine vinegar, added right before serving, can also brighten the overall taste.

How to Make Butternut Squash Sausage Soup in an Instant Pot

If you have an Instant Pot and want to use it instead, you certainly can. It’s just as easy to make this soup in the Instant Pot.

Use sauté mode to brown the sausage and garlic. When browned, add the garlic and fennel seeds and cook for 1 minute. Then add the rest of the ingredients. Close and lock the lid. Cook for 3 minutes on high pressure. Allow for a natural pressure release.

You can then proceed with adding the cream, if you like. There’s no need to simmer it longer. Serve it hot.

The Instant Pot is a great way to make dishes in a shorter amount of time. Check out this beef stew recipe made in less then an hour.

Frequently Asked Questions

Garnish Ideas

While this soup is delicious on its own why not try one of these garish ideas to add extra flavor?

• Shaved parmesan
• Fried sage leaves
• Red pepper flakes
• Sour cream
• Homemade croutons

Looking for a main dish to serve with this Butternut Squash Soup? Here are a few options:

• Bacon Wrapped Pork Chops
• BBQ Pork Belly Slices Recipe
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Butternut Squash Sausage Soup

This butternut squash sausage soup is full of flavor from the sausage and the tender butternut squash. It a perfect starter course or a cozy main supper for an autumn dinner.

4.81 from 41 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 4 Servings

Calories: 318kcal

Author: Laura Lynch

Ingredients

• 1/2 butternut squash
• 1/2 tablespoon (7 g) olive oil
• 1/2 pound (226.8 g) ground sausage or pork
• 1/2 onion chopped
• 1 tablespoon (14 g) butter
• 1 clove garlic minced
• 3 cups (709.76 ml) low-sodium chicken broth
• 1 teaspoon (2 g) fennel seeds
• 1 teaspoon (6 g) salt
• 1/2 teaspoon (1 g) ground black pepper
• 1/2 teaspoon (0.05 g) dried sage
• 2 tablespoons (30 g) heavy cream or half and half

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Instructions

• Pre-heat the oven to 375° F(190°C).
• Cut the butternut squash in half and scoop out the seeds. Coat the flesh with olive oil and place face down on a parchment paper lined baking sheet. Roast in the oven for approximately 45 minutes, or until soft, and fork-tender.
• In a large pot, brown the sausage with the onion in butter, breaking it up as it cooks. Once browned, add the garlic and fennel seeds and cook for 1 minute, until fragrant.
• Scoop out the butternut squash pulp and add it to the pot, along with chicken broth, salt and pepper. Stir and use a masher to break up bigger pieces of squash.
• Cook over medium-low heat for about 30 minutes.
• Add cream, if desired. Stir and serve hot.

Notes

• The sausage you select will significantly influence the soup’s flavor profile. For a heartier, more rustic taste, go for spicy Italian sausage. If you prefer a milder, more herby flavor, consider chicken or turkey sausage with sage or fennel. Brown the sausage well before adding it to the soup to enhance its flavor and texture.
• To bring freshness and balance to the richness of the squash and sausage, consider stirring in some hearty greens like kale or spinach towards the end of cooking. Also, don’t shy away from herbs – fresh sage, thyme, or rosemary can beautifully complement the soup’s flavors.
• A splash of acidity, like a bit of lemon juice or white wine vinegar, added right before serving, can also brighten the overall taste.

Nutrition

Calories: 318kcal | Carbohydrates: 15g | Protein: 14g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 1028mg | Potassium: 664mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10209IU | Vitamin C: 21mg | Calcium: 75mg | Iron: 2mg

Laura Lynch

Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.