Butternut Squash and Sausage Soup {my most favorite soup I have ever made}

Fall = soup.

End of story.

Now that the weather is finally cooling off a bit my inner home loving, nesting heart comes out in full force.

One of my favorite cookbooks that I reach for again and again is Against All Grain.

I like to follow recipes but I rarely stick to them.

I like to tweak the recipes and make them my own.  I think that is the best part about cooking or enjoying anything…you figure out what your touch is.


{Roasted Butternut Squash Soup With Sausage}

2 medium size butternut squash, cut in half length wise, seeded

2 large carrots cut into medium size pieces

1 large yellow onion, peeled and quartered

4 garlic cloves, peeled

1 tablespoon coconut oil

3/4 teaspoon sea salt

1/2 teaspoon black pepper

1 pound sage sausage or breakfast sausage cooked and crumbled

4 cups chicken broth

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon allspice

1 bay leaf

Garnish: crumpled bacon, sauteed and crispy sage leaves and truffle oil


1. Preheat oven to 400 degrees

2. Grease a baking sheet with the coconut oil and place the butternut squash face down and all the cut up veggies around it

3. Roast the veggies until tender (35 minutes or so)

4. While the veggies are cooking you can fry up the bacon and cook the sausage until browned

5. Fill a large pot (this is my favorite pot) with your chicken stock and all of the spices

6. Once the veggies are tender scoop the butternut squash out of the skin into the pot and all of the other veggies

7. With an immersion blender slowly blend the stock and vegetables together until smooth

8. Once all of the stock and vegetables have been blended fold in the cooked sausage

9. Let the soup simmer for another 10 minutes and place the bay leaf at this time

10. Garnish with crumpled crispy bacon, a few pieces of crispy sage that has been sauteed in butter and a little bit of truffle oil (this really makes it so don’t skip this)

You can serve with a light arugula salad or sometimes we include some gluten free baguettes.


Let me know if you make it.

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  1. Carol deSousa

    I always change recipes too. I’m going to make this minus the sage, then it becomes my own. LOL
    p.s. I think you mean 1 Bay Leaf not a leag… typos the bain of my existence when I’m send out an email blast!

  2. Marisa Franca @ All Our Way

    That’s why we decided to call our blog: All Our Way. We love putting our touch on recipes. I have several butternut soup recipes but this is different with the sausage — YUM!! I’m pinning this and making it. Thank you for the recipe and the inspiration.

  3. Jennifer U

    Thank you for the recipe. Funny that I had some good sausage and squash and was trying to figure out what to make! We loved it. Yummy and warming. Keeping on the my dinner recipe rotation 🙂

  4. Lorraine Kraus

    Very good…but I’ll add a little maple syrup for sweetness…& some half n half, too!

  5. Lisa Moreland

    Perfect recipe for a chiiiilly afternoon! Loved how beautifully golden yellow the squash was when it came out of the oven. The whole house is aromatic. 🧡💛🧡

  6. Lindsay

    I made this, minus the bay leaf (due to an allergy) and it’s delicious! It tastes like autumn!

  7. Lisa Nicklanovich

    Made this tonight (minus the truffle oil which I thought I had but didn’t!) it was FABULOUS. I can only imagine how it will be when I make it again with the truffle oil. I roasted cauliflower to use it up and tossed some on top of the soup with the other toppings. Why have I never toasted sage leaves before? My husband liked all the sausage and bacon to make it a real dinner…

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