Butternut Squash and Sausage Soup Recipe
Butternut Squash and Sausage Soup Recipe photo by Taste of Home
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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
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): 222 calories, 5g fat (1g saturated fat), 34mg cholesterol, 783mg sodium, 33g carbohydrate (11g sugars, 8g fiber), 14g 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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seasons4 User ID: 978190 235553
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."

glitterchatter User ID: 2651232 197279
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."

cmmogle User ID: 6552736 126818
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!"

foodblogger User ID: 6568808 186212
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!"

AnnC27 User ID: 6568802 197457
Reviewed Mar. 8, 2012

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

pjmort User ID: 4993154 121855
Reviewed Mar. 6, 2012

"My husband and I both enjoyed this soup. It has good flavor consistency. It will go on my list of favorites!"

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