Roasted Butternut Squash Soup Recipe with Sausage


Why this soup is so GOOD!

The creamy, subtle richness of the roasted, sweet butternut squash, roasted garlic, sweet and spicy cinnamon, and cream cheese make this soup a cozy comfort food.   This butternut soup can also be made in the slow cooker or instant pot. The best part, it’s basically a one-pot meal. All you need is one large soup pot or a Dutch oven for souper easy cleanup.

Roast the Squash & Garlic 


Place on a large baking sheet. Cut ends off and down the middle, leave skin on. Scrape seeds out.

Drizzle olive oil or use cooking spray on the squash halves.

Clean garlic heads, cut top off, drizzle with olive oil. Roast squash and garlic for 45 min.

Microwave method to soften: Prick the outer skin the squash with a knife point or fork.  Microwave 6 mins.

What you'll need for Butternut Squash Soup

Squash Garlic Onion Butter Cream Cheese Spices Broth Sausage

Make Roasted Butternut Squash Soup

STEP 1: Saute onion and garlic if using minced, in butter.

STEP 3: Add seasonings, Stir, Add Broth.

STEP 5: Blend with immersion Blender or Food Processor. Reheat.

STEP 6: Pan fry sausage, serve in bowls, top with sausage.

STEP 4: Boil, then simmer. Add Cream Cheese and roasted garlic.

STEP 2: Cube butternut squash and add to sauteed vegetables.

Serve with a few of these delicious soup toppings:

roasted pecans sprinkle of red pepper flakes parmesan cheese a dollop of sour cream or Mexican Crema homemade croutons saltines canned French Fried Onion roasted chickpeas shredded fresh spinach or basil leaves