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How to Make Butternut Squash Soup With Sage and Sausage - A Step-by-Step Guide

With the arrival of fall, it's time to start cooking up warm and comforting recipes to combat the cooler weather. And what better way to welcome the change in season than with a delicious bowl of butternut squash soup? This Butternut Squash Soup with Sage and Sausage is the perfect combination of creamy, savory, and slightly sweet flavors that will have you reaching for a second bowl in no time. The addition of sage and sausage gives this classic soup recipe a unique and hearty twist that wil...

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Ingredients

  • ½ 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
  • ¼ cup sherry
  • 3 cups chicken broth
  • 1 cup beef broth
  • 2 tablespoons brown sugar
  • ¼ teaspoon pumpkin pie spice
  • ¼ cup half-and-half
  • freshly ground black pepper, or to taste
  • 4 teaspoons sour cream

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • 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.
  • 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.

    • Nutrition

    292 cal.

    • Total Fat: 15g
    • Saturated Fat: 6g
    • Cholesterol: 40mg
    • Sodium: 841mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 4g
    • Total Sugars: 11g
    • Protein: 11g
    • Vitamin C: 28mg
    • Calcium: 126mg
    • Iron: 2mg
    • Potassium: 781mg

    Categories

    Soup recipes
    Butternut squash recipes
    Sage recipes
    Sausage recipes