Butternut Squash Soup With Sage And Sausage Recipe

Name: Butternut Squash Soup With Sage And Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound spicy bulk breakfast sausage; 8 fresh sage leaves; 1 pound butternut squash, peeled and chopped; 2 stalks celery, chopped; 2 small carrots, chopped; 1 small onion, chopped; 1/4 cup sherry; 3 cups chicken broth; 1 cup beef broth; 2 tablespoons brown sugar; 1/4 teaspoon pumpkin pie spice; 1/4 cup half-and-half; freshly ground black pepper, or to taste; 4 teaspoons sour cream

Servings: persons

1/2 pound spicy bulk breakfast sausage
8 fresh sage leaves
1 pound butternut squash, peeled and chopped
2 stalks celery, chopped
2 small carrots, chopped
1 small onion, chopped
1/4 cup sherry
3 cups chicken broth
1 cup beef broth
2 tablespoons brown sugar
1/4 teaspoon pumpkin pie spice
1/4 cup half-and-half
freshly ground black pepper, or to taste
4 teaspoons sour cream

1
Cook and stir pork sausage in a large heavy pot or Dutch oven over medium heat until sausage is browned and crisp, 5 to 8 minutes. Remove sausage with a slotted spoon, leaving drippings in the pot. Brown the sage leaves in the hot drippings until crisp, about 30 seconds; remove sage leaves and set aside.
2
Cook butternut squash, celery, carrots, and onion in the remaining sausage drippings until the vegetables are softened, stirring only one time after about 5 minutes. Pour sherry into the pot and stir to dissolve any browned bits of food on the bottom of the pot. Pour in chicken and beef broth and stir in brown sugar and pumpkin pie spice. Bring the soup to a boil, reduce heat to low, and simmer until squash is tender, about 20 minutes.
3
Puree soup with an immersion blender, leaving a few chunks of vegetables. Pour in half-and-half and season with black pepper. Divide soup into 4 large bowls and top each serving with 1 teaspoon sour cream, cooked sausage, and 2 fried sage leaves.

1178

kcal

Calories

100

Fat

Carbs

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 1/2 pound spicy bulk breakfast sausage, 8 fresh sage leaves, 1 pound butternut squash, peeled and chopped, 2 stalks celery, chopped, and more.

Yes, Butternut Squash Soup With Sage And Sausage 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 Soup With Sage And Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions