Butternut Squash Soup with Sausage takes cozy to another level. Roasted butternut squash blends with fresh rosemary and cinnamon for depth, while savory Italian sausage and a sweet-spiced apple relish bring balance to every spoonful. It's creamy, hearty, and layered with flavor.
This soup is perfect for a fall dinner or festive starter! If you love comforting fall soups, try my Soup with Caramelized Pear and Shallot Meatballs Over Tortellini.
Jump to:
- Why You'll Love This Butternut Squash Soup with Sausage
- Ingredients You'll Need for Butternut Squash Soup with Sausage
- How to Make Butternut Squash Soup with Sausage
- Substitutions
- Variations of Butternut Squash Soup with Sausage
- Equipment
- How to Store Butternut Squash Soup with Sausage
- Top Tip
- FAQ
- Comforting Fall Recipes
- See the Latest from Whisk and Wine
- 📖 Recipe
- 💬 Reviews
Why You'll Love This Butternut Squash Soup with Sausage
This recipe is all about cozy sophistication - the kind of flavor you want to settle into after a long day.
- Creamy roasted squash base that's naturally rich and smooth.
- Savory sausage topping that makes it hearty enough for dinner.
- Spiced apple relish adds just the right touch of sweetness.
Ingredients You'll Need for Butternut Squash Soup with Sausage
Building flavor here is all about layering - roasted veggies and herbs, beautifully browned sausage and crisp apples bring this fall dish together.
Soup:
- Butternut squash
- Shallot
- Garlic cloves
- Olive oil
- Salt and pepper
- Fresh rosemary leaves
- Chicken stock (Homemade Chicken Stock)
- Ground cinnamon
Sausage Topping:
- Ground Italian Sausage
Spiced Apple Relish
- Apple
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Salt
Optional Garnish
- Toasted pepitas (pumpkin seeds)
- Olive oil drizzle
See recipe card for quantities.
How to Make Butternut Squash Soup with Sausage
This soup builds flavor at every stage - roast, blend, top, and serve.
Roast the Vegetables
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Halve the butternut squash and brush the cut sides with olive oil. Season generously with salt and pepper.
On a small piece of foil, add the shallot and garlic cloves, drizzle with olive oil, sprinkle with salt and pepper, and wrap tightly. Place on the same tray. Roast for 45-75 minutes, removing the foil packet after about 45 minutes. The squash should be tender enough to pierce easily with a fork.
Blend the soup.
Scoop the roasted squash into a Dutch oven. Add the roasted garlic and shallot, 4 cups chicken stock, and the cinnamon. Blend with an immersion blender until smooth.
Strip the rosemary leaves from one sprig and blend them in. Taste - if you'd like a stronger herbal note, add more rosemary and blend again. Season with salt and pepper, then warm over medium-low heat, thinning with additional stock to your preferred consistency.
Cook the sausage
In a dry skillet, cook the ground Italian sausage over medium heat until browned and crisp at the edges (8-10 minutes). Break into small crumbles and set aside.
Make the spiced apple relish.
Finely mince half an apple (use the whole apple if you like more relish). In a small skillet over medium heat, add apples, cinnamon, ginger, nutmeg, and a pinch of salt. Sauté for 3-4 minutes until the apples soften slightly. Remove from heat and let cool.
Assemble the soup and serve.
Ladle hot soup into bowls, top each with a spoonful of crumbled sausage and a scoop of apple relish. Finish with pepitas and a drizzle of olive oil if you'd like a little shine
Substitutions
Make this recipe work for your table and your pantry.
- Make it vegetarian with vegetable stock and skip the sausage.
- Swap turkey or chicken sausage for a lighter flavor.
- Use pear instead of apple for a sweeter fall relish..
Variations of Butternut Squash Soup with Sausage
Once you've nailed the base, you can make it your own.
- Serve as a soup board with toppings family-style.
- Add crème fraîche or coconut milk for a creamy swirl.
- Sprinkle toasted nuts or seeds for crunch.
Equipment
The right tools make cozy cooking easy.
- Dutch oven - even heat and beautiful for serving.
- I love my Williams Sonoma Goldtouch® Pro Nonstick Sheet Pan for roasting the vegetables.
- Frying pan - for crisping sausage.
- Immersion blender - for easy puréeing.
How to Store Butternut Squash Soup with Sausage
Store components separately: soup up to 4 days in the fridge or 3 months frozen; sausage and relish up to 3 days refrigerated. Reheat soup gently, you will need more stock or water to thin the soup out a bit, then add toppings fresh.
Top Tip
The amount of chicken stock you'll need really depends on the size of your squash - they vary more than you'd think! Start conservatively with 4 cups, then add more little by little until the soup hits your preferred consistency. For me, 5 to 6 cups usually makes it luxuriously smooth without being too thin.
FAQ
Yes - up to 2 days in advance.
Yes, swap vegetable stock and skip the sausage.
Add a splash of cream or coconut milk at the end.
Comforting Fall Recipes
More soul-warming recipes for chilly nights::
See the Latest from Whisk and Wine
Here's what's new from our kitchen::
📖 Recipe
Butternut Squash Soup with Sausage and Spiced Apple Relish
- Total Time: 1 Hour and 35 Minutes
- Yield: Serves 4-6 1x
Description
Creamy roasted butternut squash meets savory sausage and spiced apple relish for a cozy, satisfying fall soup.
Ingredients
For the Soup:
- 1 medium butternut squash, halved and seeded
- 1 whole shallot, peeled
- 3-4 garlic cloves, peeled
- Olive oil
- Salt and pepper
- 1-2 sprigs fresh rosemary, leaves only
- 4-5 cups chicken stock
- ¼ tsp ground cinnamon, plus more to taste
For the Sausage Topping
- 1 lb ground Italian sausage
Get Recipe Ingredients
Instructions
- Roast squash, shallot, and garlic at 400°F until tender, 45-75 minutes.
Smaller squash will cook much faster than a larger one. Just check at the 45 minute mark and then periodically after that. - Add cooked vegetables to dutch oven with stock, cinnamon, and rosemary and use immersion blender to combine until smooth.
- Place dutch oven on stove and heat through on medium-low heat.
- Add more chicken stock ½ a cup at a time until soup reaches desired consistency. It should be slightly thick.
You may want the soup slightly thicker than normal to hold the weight of the sausage and apple topping. - Taste soup and adjust cinnamon and salt to your preference.
- Cook sausage in a skillet until browned and crisp.
- Meanwhile, mix chopped apples, cinnamon, ginger, nutmeg and salt in a small bowl and set aside.
- Ladle soup into bowls. Top with sausage, then apple relish. Sprinkle with with pepitas and a drizzle of olive oil, if desired.
Notes
- For deeper flavor, use Homemade Chicken Stock.
- Use extra cinnamon to deepen fall flavor.
- Have plenty of stock on hand to thin soup to your desired consistency - it's all going to hinge on how big your squash is.
- Prep Time: 20
- Cook Time: 75
- Category: Soup
Comments
No Comments