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
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📖 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
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