Soup is one of my favorite fall foods, and I love whipping up new soup creations whenever I want a cozy and warm meal! This Butternut Squash Soup with Sausage is easy to make and tastes fantastic.
Butternut Squash Soup With Sausage Recipe
There is just something comforting about a hot bowl of soup on a cold day. Now that we live in southern Alabama we are having to adapt to warmer days during the Fall.
We were so used to snow and cold that it is taking us a bit to adapt to warmer weather in November. Don't get me wrong I love being able to go to the beach in November but I also really love soup season.
Here is a quick overview of the simple ingredients needed to make an epic Butternut Squash Soup with Sausage! The printable recipe card at the bottom of the post includes specific measurements and step-by-step instructions.
- Ground Sausage
- Olive Oil
- Ground Sage
- Black Pepper
- Whole Butternut Squash or pre-cut
- Dutch Oven or Large Pot
- Kitchen Spoon/Spatula
- Sharp Knife
Preparation and Storage
Make-Ahead + Storage: This warming fall soup is make-ahead-friendly! You can prep and freeze the veggies beforehand, as we do a couple of times a month with many staples we use often. Refrigerate any leftovers in an airtight container and enjoy them within four days.
Freezing/How to Freeze: Freeze Butternut Squash Soup leftovers in an airtight, freezer-safe container and enjoy within three months.
How to Reheat: Reheat leftover portions using your microwave or stovetop, depending on how many servings you need to prepare. Let frozen leftovers thaw overnight in the fridge to ensure they reheat evenly.
Substitutions: You can use any ground sausage you like, including chicken or turkey, if you don’t consume red meat and Italian sausage for a more herby flavor.
Optional additions include diced tomatoes, white beans, red pepper flakes, parmesan cheese, wild rice depending on the taste you are going for.
Vegetarian Option: Vegetarians can omit the ground sausage or swap it for meat-free crumbles to make vegetarian-friendly Butternut Squash Soup.
Vegan Option: In addition to the guidance for vegetarians, vegans should use plant-based butter to make this soup safe for a vegan diet.
Gluten-Free: Gluten-free eaters should use ground sausage with a gluten-free label to avoid potential cross-contamination. Otherwise, this soup should be safe for a gluten-free diet since the other ingredients do not typically contain gluten.
Alcohol-Free Option: We don’t use any alcohol in this recipe, but Food.com has a Bourbon Butternut Squash Soup if you want to infuse your soup with boozy yumminess!
Smaller Serving Size + Larger Group/More Servings: The written recipe makes six servings. Scale it up and down to your desired yield, keeping in mind that you may need to work in batches if you scale up.
Make it Spicy: Add heat to this nourishing fall soup with spicy Italian sausage!
Sugar-Free: The written recipe contains 5 grams of sugar per serving, with no single ingredient containing a significant amount.
Tips for the Best Butternut Squash Soup with Sausage
- You can also puree the soup with an immersion blender to cut down on dishware to wash after cooking. Be sure to let the soup cool before blending, as it’ll be scorching, and you don’t want to splash hot liquid on yourself or anyone in the kitchen!
- We’ve seen versions that add other veggies, such as kale, for more nutrition. You can experiment with vegetables that your family enjoys that you think would also complement this soup. You can choose whether to blend these veggies into the soup or, in the case of a leafy green like kale, wilt it into the soup after blending.
What to Serve with Butternut Squash Soup with Sausage
This Butternut Squash Soup with Sausage has cozy fall flavors and warmth in every sip. It’s an Oktoberfest must-have in our household! Here are some menu pairing suggestions to help you celebrate the highlights of the fall harvest.
Sides: Cheddar Bay Sausage Balls, Easy Hasselback Potatoes, Easy Frank's Buffalo Chicken Dip, Air Fryer Buffalo Cauliflower, Cheesy Bacon Potato Skins, CrockPot Reuben Dip, Buffalo Chicken Wontons, CrockPot Bourbon Glazed Kielbasa, CrockPot Cranberry Barbecue Meatballs
Main Dishes: Corned Beef Shepherd's Pie, Smoked Sausage Gnocchi, CrockPot Bourbon Maple Pork Loin, CrockPot Kielbasa with Potatoes & Green Beans, CrockPot German Bratwurst, Jalapeño Beer Brats, CrockPot Guinness Corned Beef & Cabbage
Desserts: Pumpkin Cream Cheese Dip, Ooey-Gooey Butter Cake, Caramel Apple Dump Cake, Pumpkin Snickerdoodles, Apple Cider Cookies, Apple Cider Muddy Buddies, Maple Monkey Bread Bites, Apple Pie Dumplings, Carrot Cake Oatmeal Cookies, CrockPot Fried Apples
Drinks: Candy Corn Jello Shots, Fireball & Ginger Ale Cocktail, Fireball Apple Cider, Apple Cider Margarita, Angry Balls Drink, Guinness & Cider Beer Cocktail, Apple Cider Mule, Washington Apple Drink, CrockPot Mulled Wine, CrockPot Apple Pie Moonshine
When to Serve
- Tailgating Parties
- Family and Friend Gatherings
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Butternut Squash Soup With Sausage Recipe
- In a pot brown the Sausage over medium heat. Break it up into as fine a crumble as you can. Drain and set aside.
- In the same pot add the Olive oil, Carrots and onion and increase heat to medium high. Cook until the onions are soft and translucent, about 5 minutes.
- Add the Garlic, Sage, Salt, Pepper and Nutmeg let cook one minute.
- Add the Butternut Squash and add just enough water to cover all the ingredients, about 3 cups.
- Bring to a simmer and reduce heat to low. Simmer until the squash and carrots are soft enough to mash with a spoon against the side of the pot.
- Add the Butter and stir until melted.
- Working in batches pour the soup into a blender and puree.
- Return the pureed soup back to the oven and add the browned Sausage over medium heat until warmed through.
- Ladle into bowls and top with parsley for garnish.
- Dutch Oven
Recipe originally shared on November 25, 2014. Updated September 2020