Butternut Squash And Sausage Soup Recipe

Name: Butternut Squash And Sausage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large butternut squash (4 to 4-1/2 pounds); 1 medium onion, chopped; 1 medium tart apple, peeled and coarsely chopped; 2 teaspoons olive oil; 6 garlic cloves, minced; 2 teaspoons dried thyme; 1/2 teaspoon pepper; 1/2 teaspoon dried marjoram; 1/4 teaspoon salt; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 6 cups reduced-sodium chicken broth; 4 fully cooked Italian chicken sausage links, chopped; 4 large carrots, chopped; 2/3 cup reduced-fat plain Greek yogurt; 4 teaspoons minced fresh sage; 1 teaspoon cider vinegar; Corn bread croutons and additional yogurt, optional

Servings: persons

1 large butternut squash (4 to 4-1/2 pounds)
1 medium onion, chopped
1 medium tart apple, peeled and coarsely chopped
2 teaspoons olive oil
6 garlic cloves, minced
2 teaspoons dried thyme
1/2 teaspoon pepper
1/2 teaspoon dried marjoram
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
6 cups reduced-sodium chicken broth
4 fully cooked Italian chicken sausage links, chopped
4 large carrots, chopped
2/3 cup reduced-fat plain Greek yogurt
4 teaspoons minced fresh sage
1 teaspoon cider vinegar
Corn bread croutons and additional yogurt, optional

1
Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400u00b0 for 45-60 minutes or until tender. Cool slightly. Scoop out pulp; set aside.
2
In a Dutch oven, cook onion and apple in oil until tender. Add garlic; cook 1 minute longer. Stir in the seasonings; cook until fragrant, about 10 seconds. Add broth and squash; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes to allow flavors to blend. Cool slightly. In a blender, cover and process soup in batches until smooth.
3
Return pureed mixture to pan; stir in sausage and carrots. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until carrots are tender.
4
Just before serving, stir in 2/3 cup yogurt, sage and vinegar. Serve with croutons and additional yogurt if desired.

1286

kcal

Calories

Fat

Carbs

157

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 large butternut squash (4 to 4-1/2 pounds), 1 medium onion, chopped, 1 medium tart apple, peeled and coarsely chopped, 2 teaspoons olive oil, and more.

Yes, Butternut Squash And Sausage Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash And Sausage Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions