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Butternut Squash and Sausage Soup

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 (3-1/4 quarts)

Ingredients

  • 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

Directions

  • Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15x10x1-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.
  • 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.
  • 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.
  • Just before serving, stir in 2/3 cup yogurt, sage and vinegar. Serve with croutons and additional yogurt if desired.
Nutrition 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.

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Reviews

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Average Rating:
  • laurijane
    Jan 9, 2021

    I've made this twice and both times it was just okay. First time with the Italian sausage as directed, second time with a spicier sausage. In both cases, we felt that it was better as leftovers - the flavors had time to blend. It's an unusual combination of spices for a squash soup, specifically the addition of thyme & marjoram. Not planning to make this one again.

  • crankyankee
    Mar 25, 2017

    just wasn't for me -did not like the flavor

  • seasons4
    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
    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.

  • Montanacooks
    Sep 23, 2012

    No comment left

  • PJB5
    Mar 21, 2012

    No comment left

  • cmmogle
    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
    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
    Mar 8, 2012

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

  • pjmort
    Mar 6, 2012

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