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Butternut Squash and Spicy Sausage Soup

Rated as 4.41 out of 5 Stars

"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."
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1 h 18 m servings 317
Original recipe yields 8 servings


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  1. Preheat oven to 375 degrees F (190 degrees C). Pour 1 cup of water into 9x13 baking dish.
  2. Place the butternut squash into the prepared baking dish, cut side down.
  3. Bake in preheated oven until squash is easily pierced with a fork, about 45 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Nutrition Facts

Per Serving: 317 calories; 14.9 31.6 17 76 1076 Full nutrition

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  1. 87 Ratings

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Most helpful positive review

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 turk...

Most helpful critical review

Ok, this wasn't great. Actually the taste was ok, it was just kind of strange. Not certain if I agree that the sausage goes well with the squash. Next time I will try the plain creamy squash sou...

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Least positive

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 turk...

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 s...

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 ...

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, i...

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...

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 (...

***6 years on, and this is still a favorite in my family. I stumbled on my review when I was pulling the recipe to forward on to yet another friend. I stopped measuring ingredients long ago, a...

I wasn't sure about this recipe because I've never cooked butternut squash before, but it was excellent! Hearty and delicious. Even my husband couldn't get enough, and he's not a big soup eate...

I used a little less ground pork sausage and it turned out great!! You could also add other veggies like celery and carrots or even potatoes.