Sweet and Savory Butternut Squash Soup

sweet savory roasted butternut squash soup with sausage

Sharing is caring!

This roasted sweet and savory butternut squash soup with sausage is an easy, almost one-pot meal that is both nutritious and budget-friendly. The creamy, savory richness of the roasted butternut squash, roasted garlic, and the cream cheese makes this broth a wonderful comforting cool weather delight you will want to make over and over again.

close up of sweet and savory roasted butternut squash soup with sausage and french fried onions in a white bowl on a spoon

SOUP OPTIONS AND ADD-INS

The options of add-ins and food pairing are endless in my kitchen. Pan-fried Kiebalsi sausage is a must-have with my meat-eating crew. Shrimp would also be yummy and even roasted leftover turkey or chicken would be delicious.

Personally, I tend to gravitate towards the canned french fried onions, a little parmesan cheese, and lots of black pepper. Piling on all of the above wouldn’t be a stretch in my house.

sweet and savory roasted butternut squash soup with sausage in a white bowl

Here are a few recipes I’ve put together over the years that would go really well with this soup…herbed pizza muffins…just dunk them in and you have soup heaven! Add a flavor crunch with crunchy curry chickpeas or spicy roasted chickpeas. This soup plays second fiddle really well to a casual main like this wonderful Drip Beef Sandwich.

Additional Toppings

  • chopped up pecans, almonds, or pumpkin seeds
  • any kind of cheese
  • a dollop of sour cream or Mexican Crema
  • a sprinkle of chili powder or paprika
  • croutons or saltines
quartered roasted butternut squash on a cutting board

BUTTERNUT SQUASH SOUP INGREDIENTS

  • roasted butternut squash
  • roasted garlic
  • onion
  • cream cheese (regular or jalapeno)
  • pumpkin pie spice
  • cumin
  • salt
  • chicken broth
  • fresh thyme
  • olive oil or butter or both
Ingredients for butternut squash soup

STEP BY STEP BUTTERNUT SQUASH SOUP INSTRUCTIONS

  • STEP ONE: Cut up the cooled butternut squash (if roasting follow the instructions below) and onion, set aside. Note: Roasting the butternut squash is optional.
  • Microwave method to soften and semi-cook: Prick the outer skin of the whole butternut squash with a knife end or a fork. Make sure you break the skin. Place it in the microwave for at least 6 minutes depending on how large the squash is. If not roasting then microwave for an additional 4 minutes…let cool before cutting.
  • STEP TWO: Melt 2 tablespoons of butter or olive oil on the bottom of a dutch oven and add cut up veggies. Saute until soft, about 5 minutes.
  • STEP THREE: Add seasonings, (salt, cumin, pumpkin pie spice, black pepper) and stir to coat the sauteed veggies.
  • STEP FOUR: Add chicken broth, stir and bring to a boil. Turn down the heat to a simmer and let the soup mixture cook for at least 30 minutes.
two step collage with cut up roasted butternut squash and cut up butternut squash, onion and seasoning being sauteed
  • STEP FIVE: Soup is ready to blend when the contents are nice, soft and easily mashed a with a fork. Add cream cheese and roasted garlic; let soften up in the hot broth. Add some fresh thyme. Note: I used jalapeno cream cheese…it added a subtle extra, quiet yummy spice. YUMMO!! Extra Note: Squeeze whole garlic head from the base into the soup.
  • STEP SIX: Blend with an Immersion Blender, food processor, or a regular stand-up blender. Note: if using a stand-up blender or food processor make sure soup is cooled to insure avoiding “hot mess” explosions, LOL! You might need to work in batches if you have a small blender.
  • STEP SEVEN: When the soup is velvety and smooth, taste for seasoning adjustments. Reheat to the desired heat level.
2 step collage of immersion blender in the soup and fried sausage in a skillet

While soup is reheating, pan fry sausage. After the sausage is done, drain on a paper towel to blot away excess oil.

Hope you’re HUNGRY!

overhead picture of butternut squash soup with sausage with french fried onions and sausage in a bowl and on a plate.

RECIPE NOTES

This soup can stay fresh in the refrigerator for about a week in an air tight container. Since this recipe doesn’t use cream or milk it can be frozen really well in a freezer container or single-serve freezer bags.

Roasting the butternut squash can be done ahead of time and stored in the refridgerator or frozen for later use.

If you have a few carrots or parsnips roast those along with the squash to add extra sweetness to the soup.

Too thick? Add a little more broth or coconut milk.

Use vegetable broth instead of chicken broth.

If you’re not a big fan of garlic then omit it.

The options are endless!

Enjoy!!

Roasting Butternut Squash

  • Prick the outer skin of the whole butternut squash with a knife end or a fork. Make sure you break the skin. Place it in the microwave for at least 6 minutes depending on how large the squash is.
  • When the butternut squash is semi-soft and has cooled off, cut the ends off and then cut down the middle. Scrape the seeds out, discard or compost:).
  • Drizzle or spray inside of squash halves with oil. Note if drizzling oil, make sure to smear on all the flesh surface. Sprinkle with salt and pepper or seasonings of your choice. Bake at 375 for at least 45 minutes.
close up of three heads of roasted garlic

Roasting Garlic

  • Clean garlic head with a damp cloth getting rid of all the lose dirt debris.
  • Cut the tipped pointy end horizontally about 1/4 to 1/3 into the point. Place on an aluminum foil sheet, drizzle olive oil on the cut open cloves, then sprinkle with salt and pepper.
  • Wrap seasoned oiled garlic heads with foil then place in the oven at 375 degrees. Roast for at least 45 minutes.
  • Note: Roast squash and garlic at the same time:)
  • Extra Note: These roasting steps can be done a day or two in advance.
close up of sweet and savory roasted butternut squash soup with sausage and french fried onions on a spoon in a white bowl

BEST KITCHEN GADGETS FOR SOUP

Sweet and Savory Butternut Squash Soup

This roasted sweet and savory butternut squash soup with sausage is an easy, almost one-pot meal that is both nutritious and budget-friendly. The creamy, savory richness of both the roasted butternut squash and roasted garlic makes this broth a wonderful comforting cool weather delight you will want to make over and over again.
Course Anytime Meal, dinner, holiday, lunch
Cuisine American
Keyword butternut squash soup, healthy, soup, vegetables
Servings 8 servings
Calories 150kcal

Ingredients

  • 1 whole roasted butternut squash
  • 1 head roasted garlic, whole roasted garlic head squeeze from base of head into soup
  • 1 tbsp olive oil or butter or one tbsp of each
  • 1 medium onion
  • 4 oz cream cheese (regular or jalapeno)
  • 2 tsp homemade pumpkin pie spice or store bought
  • 1 tsp cumin
  • 1 tsp salt
  • 6 cups chicken broth 44 oz.
  • 5 sprigs fresh thyme 2 inch a piece, strip leaves and use. discard stems

Instructions

  • STEP ONE: Cut up the cooled butternut squash (if roasting follow the instructions below) and onion, set aside. Note: Roasting the butternut squash is optional.
  • Microwave method to soften and semi-cook: Prick the outer skin of the whole butternut squash with a knife end or a fork. Make sure you break the skin. Place it in the microwave for at least 6 minutes depending on how large the squash is. If not roasting then microwave for an additional 4 minutes…let cool before cutting.
  • STEP TWO: Melt 2 tablespoons of butter or olive oil or both on the bottom of a dutch oven and add cut up veggies. Saute until soft, about 5 minutes.
  • STEP THREE: Add seasonings, (salt, cumin, pumpkin pie spice, black pepper) and stir to coat the sauteed veggies.
  • STEP FOUR: Add chicken broth, stir and bring to a boil. Turn down the heat to a simmer and let the soup mixture cook for at least 30 minutes.
  • STEP FIVE: Soup is ready to blend when the contents are nice, soft and easily mashed a with a fork. Add cream cheese and whole roasted garlic head; let soften up in the hot broth. Add some fresh thyme.
  • STEP SIX: Blend with an Immersion Blender, food processor, or a regular stand-up blender. Note: if using a stand-up blender or food processor make sure soup is cooled to insure avoiding "hot mess" explosions, LOL! Note: You might need to work in batches if you have a small blender.
  • STEP SEVEN: When the soup is velvety and smooth, taste for seasoning adjustments. Reheat to desired heat level.

Roasted Butternut Squash

  • Preheat Oven to 375°
    Prick the outer skin of the whole butternut squash with a knife end or a fork. Make sure you break the skin. Place it in the microwave for at least 6 minutes depending on how large the squash is.
  • When the butternut squash is semi-soft and has cooled off, cut the ends off and then cut down the middle. Scrape the seeds out, discard or compost:).
  • Drizzle or spray inside of squash halves with oil. Note: if drizzling oil, make sure to smear on all the flesh surface. Sprinkle with salt and pepper or seasonings of your choice. Roast at 375° on foil or cookie sheet for at least 45 minutes. Let cool before cutting.

Roasting Fresh Garlic

  • Preheat Oven to 375°
    Clean garlic head with a damp cloth getting rid of all the lose dirt debris. Cut the tipped pointy end about 1/4 to 1/3 into the point.
  • Place on an aluminum foil sheet, drizzle olive oil on the cut open cloves, then sprinkle with salt and pepper.
  • Wrap seasoned oiled garlic heads with foil then place in the oven.
  • Roast for at least 45 minutes
  • Note: These roasting steps can be done a day or two in advance.

Notes

Refrigerate safely for about a week in an air tight container.
Recipe can be frozen in a freezer container or single-serve freezer bags.
Add a little more broth or coconut milk to thin up.
Use vegetable broth instead of chicken broth.
If you’re not a big fan of garlic then omit it.

Nutrition

Serving: 1g | Calories: 150kcal
savory and sweet butternut squash soup pin
pinterest pin savory and sweet butternut squash soup

Sharing is caring!

Tags:
Leave a Comment
Recipe Rating




Thanks for stopping by!

Want to be the first to hear what's coming up?

Enter your email address and we'll be in touch with all kinds of new recipes for your taste buds, easy DIY home ideas and gardening fun!!!

Thank You For Subscribing

This means the world to us!

Spamming is not included! Pinky promise.

shares