Squash and Sausage Soup Recipe
Warm up a cold day with this squash and sausage soup.
  • Makes: 4-6 servings
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Difficulty Rating: Intermediate

  • Nutrition Highlights: Lean pork is high in protein, B vitamins and a good source of potassium and zinc.

  • Recipe Created By:


  • 1 medium butternut, Hubbard or other fall squash, peeled, seeded and cut into large dice
  • 2 tablespoons olive oil, plus 1 teaspoon
  • 1 tablespoon butter
  • 2 large onions, cut into large dice
  • 6 cloves garlic
  • 1 cup dry red wine
  • 8 cups chicken stock
  • 1 pound hot sausage, crumbled
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce
  • 2 teaspoons fresh thyme, chopped
  • 2 teaspoons fresh oregano, chopped
  • salt and freshly ground black pepper, to taste
  • homemade croutons made from bread, for garnish

See Also:  Cranberry-Apple Foster


  1. Preheat oven to 350 degrees.
  2. Place squash on a roasting pan. Toss to coat with two tablespoons of olive oil and bake until tender and slightly caramelized (25-30 minutes).
  3. Heat butter in a large stockpot over medium-high heat until hot. Add onions and saute until tender and browned. Add garlic, roasted squash and wine and cook over high heat until reduced by one-half.
  4. Add stock and bring to a boil. Reduce heat to low and simmer 15 minutes.
  5. Meanwhile, heat remaining teaspoon of olive oil in a saute pan over medium-high heat. Add sausage and cook until it is browned. Drain fat.
  6. Strain squash mixture through a fine sieve.
  7. Puree solids and return puree to stockpot. Stir in remaining ingredients and heat thoroughly.
  8. Ladle into individual soup bowls and garnish with homemade croutons.



Please enter your comment!
Please enter your name here