Butternut Squash and Sausage Soup Recipe
Butternut Squash and Sausage Soup Recipe photo by Taste of Home

Butternut Squash and Sausage Soup Recipe

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Soup comforts the soul and this creamy, healthy soup does nothing short of that. This makes a large pot and I love sharing it with others. --Jerilyn Korver, Altoona, Iowa
TOTAL TIME: Prep: 50 min. Cook: 45 min.
MAKES:8 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 50 min. Cook: 45 min.
MAKES: 8 servings


  • 1 large butternut squash (4 to 4-1/2 pounds)
  • 1 medium onion, chopped
  • 1 medium tart apple, peeled and coarsely chopped
  • 2 teaspoons olive oil
  • 6 garlic cloves, minced
  • 2 teaspoons dried thyme
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 6 cups reduced-sodium chicken broth
  • 4 fully cooked Italian chicken sausage links, chopped
  • 4 large carrots, chopped
  • 2/3 cup reduced-fat plain Greek yogurt
  • 4 teaspoons minced fresh sage
  • 1 teaspoon cider vinegar
  • Corn bread croutons and additional yogurt, optional

Nutritional Facts

1-1/2 cups (calculated without optional ingredients) equals 222 calories, 5 g fat (1 g saturated fat), 34 mg cholesterol, 783 mg sodium, 33 g carbohydrate, 8 g fiber, 14 g protein.


  1. Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 45-60 minutes or until tender. Cool slightly. Scoop out pulp; set aside.
  2. In a Dutch oven, cook onion and apple in oil until tender. Add garlic; cook 1 minute longer. Stir in the seasonings; cook until fragrant, about 10 seconds. Add broth and squash; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes to allow flavors to blend. Cool slightly. In a blender, cover and process soup in batches until smooth.
  3. Return pureed mixture to pan; stir in sausage and carrots. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until carrots are tender.
  4. Just before serving, stir in 2/3 cup yogurt, sage and vinegar. Serve with croutons and additional yogurt if desired. Yield: 8 servings (3-1/4 quarts).
Originally published as Butternut Squash and Sausage Soup in Taste of Home’s Ultimate Potluck Recipe Contest 2012

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Reviewed Oct. 24, 2015

"My husband called this soup "terrific"! I liked it too, but the sausage was disappointing - probably the brand that I used. I subbed light sour cream for the yogurt & 1 tsp dried sage instead of fresh. I would make this again."

Reviewed Nov. 3, 2013

"I added four more sausages (and I should have added even more than that) for the meat lovers in the family. I think the sausage added to the soup's flavor. It wasn't a total hit with my company; in fact, if someone even slightly liked squash, they loved this recipe, but if they didn't like squash, forget it! This soup does have a very odd combination of flavors."

Reviewed Mar. 19, 2012

"The soup was good, but since I don't eat meat I had to modify it very slightly--I left out the sausage and added a 1/2 teaspoon of liquid Hickory smoke. Believe me, you'll never miss the sausage, and it makes it more economical, too. Just put it in a soup mug and sip your way to contentment!"

Reviewed Mar. 8, 2012

"Great recipe! I love butternut squash but have never paired it with sausage before. Great combination. Definitely adding it to my favorites!"

Reviewed Mar. 8, 2012

"Great recipe, very yummy! Nice flavor. Hearty and healthy soup that my husband and son loved!"

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