Butternut Squash and Spicy Sausage Soup Recipe - Allrecipes.com
Butternut Squash and Spicy Sausage Soup Recipe

Butternut Squash and Spicy Sausage Soup

Recipe by  

"Fall is my favorite time of year because I can make this soup. It's filling and delicious! There are many ways to customize the ingredients to suit your tastes. Sometimes I used flavored rice, depending on what I have on hand. Also, add more or less chicken broth to make the soup's thickness fit your liking."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 3 mins

    1 hr 18 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Pour 1 cup of water into 9x13 baking dish.
  2. Place the butternut squash into the prepared baking dish, cut side down.
  3. Bake in preheated oven until squash is easily pierced with a fork, about 45 minutes.
  4. Meanwhile, place the rice and remaining 1 cup of water into a saucepan. Bring to a boil, uncovered, over medium-high heat. Reduce heat to low, cover, and simmer until water is absorbed and rice is fluffy, about 20 minutes. Remove from the heat and fluff with a fork.
  5. Heat the olive oil in a large soup pot over medium-high heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Mix in the turkey sausage; cook until crumbly and evenly browned. Drain any excess fat. Stir in the cooked rice and corn.
  6. Scoop out cooked squash and place in a blender or bowl of a food processor. Discard squash peels. Pour chicken broth into the blender or bowl of a food processor with the squash. Blend until smooth, about 1 minute.
  7. Stir squash mixture into the sausage mixture until well blended. Season with pepper, and salt to taste. If desired, stir in the heavy cream. Simmer soup over medium heat until heated through, about 15 minutes, but do not boil.
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Reviews More Reviews

Most Helpful Positive Review
Oct 22, 2008

I was skeptical about the sausage in here, but just curious enough to give it a try. Not a fan of the corn called for, I substituted chopped celery and added some minced garlic. I don't use turkey sausage, so I used Italian sausage instead. As it browned I added a good glug of Chardonnay. Both the garlic and the wine, I believe, contributed to what might have otherwise been a "flat" tasting soup. Once the soup was done, I was not happy with how thin it was, so I cooked another cup of rice in chicken broth, added that to the soup, and it was MUCH better. I garnished it with a squirt of mascarpone cheese and fresh chives. I like this! It's different!

Most Helpful Critical Review
Dec 30, 2010

must have done something wrong


75 Ratings

Jan 19, 2009

Blended squash with cream of chicken soup and added skim milk to thin. Cooked sausage with onions, fresh garlic, celery and red wine as advised by other reviewers. Seasoned meat mixture with southwest seasoning, cumin, basil, flaked chili peppers and cayenne b/c I couldn't find spicy turkey sausage then added to squash mixture. This soup was absolutely delicious.

Nov 14, 2008

I thought this was very tasty, but I did make some changes. I added some minced garlic, used brown rice plus more than a 1/2 cup to thicken up the soup. I used sweet turkey sausage and sauted it in chardonnay and topped off the soup with some mascarpone cheese as suggested by otehr reviewers. My hubby liked it as well...I will be making this again as butternut squash is my favorite. thanks Dena!

Oct 09, 2009

this soup was the BEST SOUP i've had in years. it seemed like sort of a strange combo, but trust me, amazing. you could make it a lot faster with a couple cans of pureed butternut squash, too, if you're short on time.

Nov 20, 2007

This soup was a big hit with the growups, but my daughter said it was a little too sweet.(Imagine that!)I used brown basmati rice, precooked in my rice cooker, instead of the white, and it added a nutty flavor and texture. I also added chopped celery for additional flavor and crunch. I did have problems wrestling the squash out of the piping hot skins, however, but I plan to peel them before roasting next time. Even better the next day! Yummy!

Aug 04, 2011

Great soup, I haven't served it to hubby yet, but I can't stop "testing" it! I only had low fat breakfast sausage and the seasoning are very pleasant with the butternut squash. I left out corn (personal preference) added garlic, celery and chopped fresh green beans-also didn't bother blending.

Nov 24, 2008

Great soup! I used regular pork sausage b/c I couldn't find turkey and I was afraid my young ones wouldn't like the heat - although I can see where it would really add alot! My husband added some hot sauce to his bowl and again to his second. :) I added not quite twice as much rice, but I was also short on corn. Will definitely be making this one again!


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  • Calories
  • 317 kcal
  • 16%
  • Carbohydrates
  • 31.6 g
  • 10%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 17 g
  • 34%
  • Sodium
  • 1173 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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