Creamy Italian Sausage Squash Soup

Butternut Squash Italian Sausage Soup

Whenever the weather takes a turn for the cold, I go to my collection of good-for-the-soul soup recipes like this Creamy Italian Sausage Squash Soup.
Course Soup
Cuisine Italian
Keyword Italian butternut squash soup, sausage squash soup
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings 8 servings
Calories 175kcal
Author Maria Vannelli RD


  • 1 large butternut squash approximately 3 pounds
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • black pepper freshly ground
  • 1/2 pound Italian sausage mild, casings removed
  • 1 large onion chopped
  • 6 cloves garlic minced
  • 1 tablespoon sage fresh, chopped
  • 1 teaspoon thyme fresh, chopped
  • 6 cups vegetable or chicken broth
  • 1 teaspoon lemon juice
  • 1/4 cup heavy cream


  • Preheat oven to 400° F.
  • Cut squash in half; remove the seeds and strings. Season the insides with 1 tablespoon of olive oil, salt and pepper.
  • Place on baking sheet with cut-side down.
  • Bake between 45-60 minutes or until you can easily slice through the pulp with a knife.
  • Remove from oven and let cool slightly.
  • Scoop out the flesh and discard the peel.
  • Place a large saucepan over medium-high heat. Add 1 tablespoon of olive oil, and sauté the sausage, stirring frequently for about 5 minutes.
  • Add onions and continue to sauté for about 5 minutes. You will notice that the onions will begin to caramelize.
  • Add the garlic and the herbs, and cook for another 1-2 minutes.
  • At this point you will add the cooked squash along with the broth.
  • Turn the heat to high to bring to a boil.
  • Reduce the heat and allow to simmer for 30 minutes. Stir occasionally.
  • Puree the soup with a hand held immersion blender (or use a food processor).
  • Strain the soup with a fine meshed strainer into a clean saucepan.
  • Add the lemon juice.
  • Add the cream just before service. Adjust seasonings if necessary.
  • Garnish with seeds and drizzle of olive oil.


If desired, you can easily add other vegetables to this soup (carrot, celery, or even a potato).
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
*Recipe adapted from Emeril


Serving: 1serving | Calories: 175kcal | Carbohydrates: 3g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 1001mg | Potassium: 254mg | Vitamin A: 150IU | Vitamin C: 15.7mg | Calcium: 33mg | Iron: 0.9mg