Chunks of chicken-apple sausage not only up the seasonal flavors, they provide enough protein to make this soup a filling dinner all by itself.
Butternut Squash Soup With Apple Chicken Sausage
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This hearty butternut squash soup is elevated with chunks of savory chicken-apple sausage, making it a satisfying and flavorful meal perfect for chilly evenings.
Ingredients
Instructions
Brown the Sausage:
Heat 1 tbsp of olive oil in a large pot over medium-high heat.
Add the sausage pieces and cook, stirring occasionally, until browned, about 4 minutes.
Transfer the sausage to a bowl using a slotted spoon and set aside.
Cook the Vegetables:
In the same pot, add the butternut squash, carrots, celery, onion, chicken broth, water, and 3/4 tsp of salt.
Stir to combine all ingredients.
Cover the pot and bring the mixture to a simmer over medium-high heat.
Once simmering, reduce the heat to low and continue to simmer until the vegetables are tender, about 15 minutes.
Blend the Soup:
Remove the pot from the heat.
Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender, puree until smooth, and return it to the pot.
Combine and Season:
Return the browned sausage to the pot with the pureed soup.
Stir to combine and heat over low until warmed through.
Taste and adjust seasoning with additional salt and freshly ground black pepper as needed.
Optional Garnish:
For a flavorful garnish, heat 1/4 cup of olive oil in a small saucepan over medium-high heat.
When the oil is hot, add fresh sage leaves in batches and fry, turning, until dark green and crisp, about 1 minute.
Remove with a slotted spoon and drain on paper towels.
Serve:
Ladle the hot soup into bowls.
Garnish with the fried sage leaves or fresh parsley, if desired.
Serve immediately.
Notes
- For a vegetarian version, omit the sausage and use vegetable broth.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove before serving.
- For a spicier kick, add a pinch of cayenne pepper.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6 grams
- Sodium: 850 mg
- Fat: 22 grams
- Carbohydrates: 25 grams
- Fiber: 4 grams
- Protein: 15 grams
- Cholesterol: 60 mg
If You Liked This Recipe, You’ll Love These
- Lemon and Butternut Squash Soup
- Chicken Khao Soi: Curry Noodle Soup
- Slow Cooker Chicken Enchilada Soup
- Chicken Enchilada Soup
Frequently Asked Questions
Can I make this soup vegetarian?
Yes — the notes say to omit the sausage and use vegetable broth in place of chicken broth. The rest of the recipe (squash, carrots, celery, onion, salt, and black pepper) stays the same, and the soup still purees into a thick, creamy base.
Why is the sausage browned first and then added back after blending rather than cooked in the soup?
Browning the 12 oz of chicken-apple sausage separately over medium-high heat for about 4 minutes develops a caramelized crust and deeper flavor. Adding it back after pureeing means you get distinct chunks of sausage in the smooth soup — cooking it submerged in liquid the whole time would produce softer, less flavorful pieces. 
How do I make the fried sage garnish?
Heat 1/4 cup olive oil in a small saucepan over medium-high heat, then fry the fresh sage leaves in batches, turning, until dark green and crisp — about 1 minute. Remove with a slotted spoon and drain on paper towels. The recipe lists this as optional, but it adds a savory, crispy topping that contrasts well with the smooth pureed soup.
Why is water not mentioned in the list of ingredients?
Thank you for catching that! It has been updated – we really appreciate your input!