READY IN ABOUT 1½ hrs

Butternut Squash and Spicy Sausage Soup

Read Reviews (57)

"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." — Minnesota_Girl

Directions

Preheat oven to 375 degrees F (190 degrees C). Pour 1 cup of water into 9x13 baking dish.
Place the butternut squash into the prepared baking dish, cut side down.
Bake in preheated oven until squash is easily pierced with a fork, about 45 minutes.
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.
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.
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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr 3 mins
READY IN 1 hr 18 mins

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!

—naples34102

See full review »

Most Helpful Critical Review

Dec 30, 2010

must have done something wrong

—lisabillings2000

See full review »

68 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.

—sunnytummy

See full review »

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!

—Daisy Mae

See full review »

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.

—caterwauler

See full review »

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!

—pampered_dawn

See full review »

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!

—SandyMC

See full review »

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.

—Cathy

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Butternut Squash Soup With Sage and Sausage

Butternut and Acorn Squash Soup

Caramelized Butternut Squash Soup

Spiced Butternut Squash Soup

Butternut Squash Soup

Creamy Butternut Squash With Cinnamon Soup

Butternut Squash Soup with a Kick

Curried Butternut Squash and Pear Soup

Best Butternut Squash Soup Ever

Curried Wild Rice and Squash Soup

Nutrition

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.

Nutritional Information

Butternut Squash and Spicy Sausage Soup

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 317
Calories from Fat: 134

% Daily Value *
Total Fat 14.9g 23 %
Saturated Fat 5.8g 29 %
Cholesterol 76mg 25 %
Sodium 1173mg 47 %
** Potassium 757mg 21 %
Total Carbohydrates 31.6g 10 %
Dietary Fiber 3.7g 15 %
Protein 17g 34 %
Sugars 4.8g
Vitamin A 277 %
Vitamin C 50 %
Calcium 11 %
Iron 27 %
** Thiamin 22 %
** Niacin 23 %
** Vitamin B6 18 %
** Magnesium 25 %
** Folate 40 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.