Butternut Squash Soup With Sausage Recipe

Soup is one of my favorite fall foods, I have been in love with creating new soup recipes this year!! This Butternut Squash Soup With Sausage was easy to make and tastes great.

Be sure to see all our soup recipes on the blog!!  I don’t know if I could pick a favorite soup recipe!

Butternut Squash Soup With Sausage Recipe Ingredients

• 1 lbs. Ground Sausage
• 2 Tbsp. Olive Oil
• 2 Medium Carrots, peeled and chopped
• 1 Medium Onion, chopped
• 4 Cloves Garlic, minced
• 2 teas. Ground Sage
• 1 teas. Salt
• ½ teas. Black Pepper
• ½ teas. Nutmeg
• 1 3-4 lbs. Butternut Squash, peeled and chopped
• 3 Tbsp. Butter

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Butternut Squash Soup With Sausage Recipe Instructions

• 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.
• Serve hot.

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Butternut Squash Soup With Sausage Recipe

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

Course: Soup

Author: Tammilee

Ingredients

• 1 lbs. Ground Sausage
• 2 Tbsp. Olive Oil
• 2 Medium Carrots peeled and chopped
• 1 Medium Onion chopped
• 4 Cloves Garlic minced
• 2 teas. Ground Sage
• 1 teas. Salt
• ½ teas. Black Pepper
• ½ teas. Nutmeg
• 1 3-4 lbs. Butternut Squash peeled and chopped
• 3 Tbsp. Butter

Instructions

1. In a pot brown the Sausage over medium heat. Break it up into as fine a crumble as you can. Drain and set aside.
2. 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.
3. Add the Garlic, Sage, Salt, Pepper and Nutmeg let cook one minute.
4. Add the Butternut Squash and add just enough water to cover all the ingredients, about 3 cups.
5. 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.
6. Add the Butter and stir until melted.
7. Working in batches pour the soup into a blender and puree.
8. Return the pureed soup back to the oven and add the browned Sausage over medium heat until warmed through.
9. Ladle into bowls and top with parsley for garnish.
10. Serve hot.

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