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A bowl of butternut squash sausage soup
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4.81 from 41 votes

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.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Soup
Cuisine: American
Keyword: Butternut Squash, Sausage
Servings: 4 Servings
Calories: 318kcal
Author: Laura Lynch

Ingredients

  • 1/2 butternut squash
  • 1/2 tablespoon olive oil
  • 1/2 pound ground sausage or pork
  • 1/2 onion chopped
  • 1 tablespoon butter
  • 1 clove garlic minced
  • 3 cups low-sodium chicken broth
  • 1 teaspoon fennel seeds
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried sage
  • 2 tablespoons heavy cream or half and half
US Customary - Metric

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