For a vegetarian option, omit the sausage and use vegetable broth instead of chicken and beef broth. To deepen the flavor, roast the butternut squash before adding it to the soup. Garnish with a drizzle of olive oil or a sprinkle of toasted pumpkin seeds for added richness and texture. If you like a spicier soup, add a pinch of red pepper flakes along with the pumpkin pie spice.
Butternut Squash Soup With Sage and Sausage
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS27
Embrace the essence of autumn with this velvety butternut squash soup, a harmonious blend of sweet and savory notes that dance on your palate. Infused with aromatic sage and hearty sausage, it's a symphony of flavors perfect for crisp evenings and festive gatherings.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Cholesterol40 mg
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Fiber4 g
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Protein11 g
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Saturated Fat6 g
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Sodium841 mg
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Sugar11 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large, heavy-bottomed pot or Dutch oven set over medium heat, cook and crumble the pork sausage until browned and crisp. (5-8 minutes)
02
StepUsing a slotted spoon, remove the sausage, leaving the rendered fat in the pot. Add the fresh sage leaves to the hot drippings and fry until crisp. (30 seconds) Transfer sage leaves to a plate lined with paper towels and set aside.
03
StepAdd the butternut squash, celery, carrots, and onion to the pot. Cook in the sausage drippings until the vegetables begin to soften, stirring occasionally. (about 5 minutes)
04
StepPour in the sherry, scraping up any browned bits from the bottom of the pot. Add the chicken and beef broths, brown sugar, and pumpkin pie spice. Stir well to combine.
05
StepBring the soup to a boil, then reduce the heat to low and simmer until the squash is tender. (about 20 minutes)
06
StepUsing an immersion blender, puree the soup until smooth, leaving a few small chunks of vegetables for texture.
07
StepStir in the half-and-half and season with freshly ground black pepper to taste.
08
StepLadle the soup into 4 bowls. Top each serving with 1 teaspoon of sour cream, crumbled cooked sausage, and 2 fried sage leaves.
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Concepcion Toy
Jul 1, 2025I added a little maple syrup instead of brown sugar. It was fantastic!
Ottis Vonrueden
Apr 28, 2025This recipe is so versatile! I use different veggies depending on what I have. Still tastes great!
Zachariah Kiehn
Apr 13, 2025I made this for Thanksgiving, and it was a huge hit! Everyone loved the combination of sweet and savory.
Hermina Wintheiser
Apr 6, 2025The sherry adds such a depth of flavor. Don't skip that step!
Mittie Stoltenberg
Mar 24, 2025Easy to follow recipe and delicious results. I will definitely be making this again.
Wallace Welch
Mar 18, 2025This soup is amazing! The fried sage leaves are a game changer.