It’s Fall y’all and this delicious comfort soup hits all those cozy Autum flavor cravings. This roasted sweet and savory butternut squash soup with sausage is an easy, hearty soup that is both nutritious, budget-friendly, and is really, really good. The creamy, subtle richness of the roasted, sweet butternut squash, roasted garlic, sweet and spicy cinnamon, and cream cheese make this soup a delicious dish you'll want to make over and over and over again.
Butternut squash is one of those Fall squashes that I try to incorporate into my diet year-round, but especially in the fall when I can freshly harvest it out of my backyard garden or grab one or two at our local farmer’s market. It’s an easy squash to grow and doesn’t get hit as bad by those nasty squash bores bug like summer squash and zucchini I attempt to grow every year.
This soup is sooooo good you’ll never make it any other way…Promise!
✨Roasted Butternut Squash Soup with Sausage is good any time of the year...it's not just a cool weather meal. This hearty, creamy soup has a ton of rich flavor, loads of healthy fiber, and can handle all kinds of flavor directions.
✨Instead of a sweet and savory fall flavor, try making it spicy by adding jalapenos, Mexican seasonings, jalapeno cream cheese, and chorizo sausage.
✨The best part, it's basically a one-pot meal. All you need is one large soup pot or a Dutch oven for souper easy cleanup.
What You'll Need to Make Butternut Squash Soup
1 large whole butternut squash
1 or 2 head roasted garlic, whole roasted garlic head squeeze from base of head into soup
2 tbsp olive oil or butter or one tbsp of each
1 large onion
4 oz cream cheese (onion & chive or regular) whipped or cubed
2 tsp homemade pumpkin pie spice or store-bought cinnamon can be substituted
1 tsp cumin
1 tsp salt
6 cups chicken broth 44 oz.
5 sprigs fresh thyme or 1 tsp ground 2 inch a piece, strip leaves and use. discard stems
Immersion blender, standup blender or food processor
I’d love a comment or 2 about these recipes! 👍👎 I welcome new, fresh ideas and helpful hints!
How To Make Savory and Sweet Butternut Squash Soup with Sausage
Roast the butternut squash and garlic first
Preheat Oven to 375°
Prick the outer skin of the whole butternut squash with a knife end or a fork. Make sure you break the skin. Place it in the microwave for at least 6 minutes depending on how large the squash is.
When the butternut squash is semi-soft and has cooled, cut the ends off and then cut down the middle. Scrape the seeds out, discard or compost:).
Place halves on a foil lined baking sheet. Drizzle or spray inside of squash halves with oil. Note: if drizzling oil, make sure to smear on all the flesh surface. Sprinkle with salt and pepper or seasonings of your choice.
Clean garlic head with a damp cloth getting rid of all the loose dirt debris. Cut the tipped pointy end about 1/4 to 1/3 into the point.
Place on an aluminum foil sheet, drizzle olive oil on the cut open cloves, then sprinkle with salt and pepper.
Wrap seasoned oiled garlic heads with foil then place on the baking sheet with the butternut squash.
Roast at 375° for at least 45 minutes. Let cool before cutting.
Note: These roasting steps can be done a day or two in advance.
Thanks for reading Souper Notes! This easy comfort food is one of my top recipes, so please share with all your buddies.
Soup Steps
STEP ONE: Melt 2 tablespoons of butter or olive oil or both on the bottom of a Dutch oven and add cut up veggies. Sauté until soft, about 5 minutes.
STEP TWO: Score cooled, roasted butternut squash into cubes, then scoop the cubed butternut from the skin and add to the sauteed vegetables in the pan. Discard cooked butternut skin or compost.
STEP THREE: Add seasonings, (salt, cumin, pumpkin pie spice, thyme, black pepper) and stir to coat the sauteed veggies.
STEP FOUR: Add chicken broth, stir and bring to a light boil. Turn down the heat to a simmer and let the soup mixture cook for at least 30 minutes.
STEP FIVE: Add cream cheese and roasted garlic; let soften up in the hot broth. Note: Squeeze whole garlic head from the base into the soup.
STEP SIX: Blend with a hand-held Immersion Blender, food processor, or a regular stand-up blender. Note: if using a stand-up blender or food processor make sure soup is cooled avoiding "hot mess" explosions, LOL! You might need to work in batches if you have a small blender. Return processed soup to the large pot. Taste for seasoning adjustments and reheat on medium low heat.
STEP SEVEN: While soup is reheating cut the sausage into bite-size pieces and pan fry in a large sauté pan until browned to your liking. If using raw Italian sausage, make sure it is cooked thru...no pink!
STEP EIGHT: Ladle soup into individual bowls and top with cooked sausages and favorite toppings. Serve with warm, crusty bread.
Souper Notes for Recipe
Make it a one pot meal. Brown the sausages first in the large soup pot and drain on a plate lined with paper towels. Sauté the onion and garlic in the sausage fat instead of butter or use a combination of both.
If you're short on time skip roasting the butternut squash by microwaving for 10-12 minutes or until the squash is soft all the way through.
Roasting butternut squash and garlic can be done ahead of time. Cover with plastic wrap and store in the refrigerator
Along with sausage…top with👇
Top with a sprinkle of red pepper flakes, Crispy Roasted Jalapeno Chickpeas, Crunchy Curry Chickpeas, Homemade Croutons, French fried onions, or these Spicy Mini Crackers.
ENJOY!😋
Souper Good Things
Easy helpful kitchen items
Next to the kitchen sink, I think this immersion blender could be my #1 most used tool during soup season.
Very affordable and easy to use and store.
Yes, wine glasses, because every working kitchen needs these, LOL!
Non-breakable Stemless Wine Glasses
Hope you have a souper great day:)
Hugs💙
Elise
More recipe on my website…Souper Good House