Butternut Squash and Spicy Sausage Soup

Butternut Squash and Spicy Sausage Soup

I have five weeks (approximately) left in this pregnancy..and complete exhaustion has set in. I feel tired all the time, no matter how much sleep Ive gotten or how much I relax, I feel as though I could just sleep for days. I keep saying I’m not ready for this baby to arrive yet, but boy is my body ready! Although as soon as hes here, the exhaustion will just get worse with less sleep..so I guess I don’t really know what I’m saying..

butternut squash and spicy sausage soup

Which is happening a lot lately. Yesterday I started the dishwasher twice without putting soap in it…

I left the house to go get a latte and came home with no latte and didn’t realize it until 10 minutes after Id unbundled myself and my little man…no point in going back out at that point.

I make to-do lists every night for the following day..and lately I’m lucky to cross off 1-2 things.

Ive washed 6 loads of laundry in the past week, and that’s where it stopped..they didn’t get folded or put away.

Clearly my brain has turned to mush. Luckily I was with it enough to make dinner a few times last week…and oh my it was a week of wonderful soups! Like this one!

This Butternut Squash and Spicy Sausage Soup sounded amazing to me almost instantly. I love spicy sausage and butternut squash is perfect this time of year. The part that sounded strange to me was that its pureed. But I wanted to try it anyway and I am so happy that I did.

This soup was incredible..the sweet squash paired with the spicy sausage with hints of the fresh sage was a combination made in heaven! My fiance said “this one’s a keeper..you better keep making this” So although it turns out a slight shade of brown, don’t let it distract you from how scrumptious this soup is. Its so filling and so flavorful! Paired with some crusty bread and you’ve got yourself one heck of a dinner!

Butternut Squash and Spicy Sausage Soup

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 3-5 servings


  • 1 medium to large butternut squash, halved and seeds removed
  • 2 Tablespoons vegetable oil
  • salt and pepper
  • 3 hot sausage, removed from casings and roughly chopped
  • 1/2 yellow onion, chopped
  • 2 Tablespoons minced garlic
  • 1 Tablespoon fresh sage, chopped
  • 1 teaspoon dried marjoram
  • 2-15 ounce cans chicken broth
  • 1/4 cup whole milk


  1. Preheat the oven to 400 degrees.
  2. Rub 1 Tablespoon of the vegetable oil on the halved squash and season with salt and pepper
  3. Place them, cut side down, on a parchment lined baking sheet.
  4. Bake until tender, about 45 minutes.
  5. Allow to cool then scoop out the squash and set aside
  6. In a large sauce pan over medium-high heat, heat the remaining tablespoon of vegetable oil
  7. Add the sausage and cook until brown, about 5 minutes.
  8. Add the onions and cook until they start to caramelize, about 6-8 minutes, stirring occasionally.
  9. Add the garlic, sage, and marjoram, stir and cook for about a minute
  10. Add the chicken broth and cooked squashed, stir to combine and bring to a boil.
  11. Reduce heat to low, cover, and simmer for 20-30 minutes, stirring occasionally
  12. Using an immersion blender, puree the soup. (Or carefully transfer the soup to a blender and blend until smooth)
  13. If using a blender, pour back into the saucepan, and add the milk.
  14. Stir to combine and serve, Enjoy!


Adapted From: Emeril Lagasse

Get the Latest

© 2024 Belle Vie · on Genesis Framework

Copyright © 2024 · NewWillow on Genesis Framework · WordPress · Log in