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.