Curried Butternut Squash Soup with Sausage

About This Recipe and Why It Works

Not high on my list of things to do is peeling a butternut squash. But once you’re done with the laborious task of peeling, seeding and hacking away at that uncooked gourd, this beautifully flavored soup is your reward.

Do you buy already prepped cubed butternut squash at the grocery store? Or are you a purist and risk losing an appendage to cut your own?

Let me say right up front, and even though I’m pretty good at wrestling that squash with my chef’s knife, I’m in full support of that prepped plastic wrapped butternut squash.

There are just too many great butternut squash recipes, that become easy butternut squash recipes, if you purchase it pre-cut and cubed.

Like this Curried Butternut Squash Sausage Soup. Not to mention, this is hands down the best butternut squash soup recipe that we’ve ever had. EVER.

And sprinkling on some shiny red pomegranate seeds = love.

This soup is full of flavor, savory and just a little bit sweet. The salty toppings chime in so that every bite is heaven.

What Goes Into This Soup – The Ingredients

• Onions and Garlic, would soup be soup without onions and garlic? Use sweet or yellow onions for this recipe. And please chop the garlic with a knife for a more pure garlic flavor. Using a garlic press brings out the oil in garlic and makes it stronger in flavor.
• Cubed Butternut Squash, If you can find peeled and cubed butternut squash soup at the market, go for it. It will save you time and angst.
• Dairy, Sour cream and cream make this soup simply decadent.
• Spices for butternut squash soup, Curry, cumin and cayenne are the backbone to the luscious flavor of this soup.
• Honey, adds a touch of sweetness to the overall flavor.
• Jimmy Dean Sausage, crumbled, browned and used as a topping. The perfect seasoned breakfast sausage adds a salty savory flavor to each bite.
• Feta Cheese, a sprinkling on top of the soup brings even more personality to this recipe. Salty, tangy and somewhat lemony = perfect.
• Pomegranate Seed, the deep beautiful red color of these crunchy seeds, adds a complimentary color, a bit of crunch and a sharp flavor.

Ingredient Swaps

• Dairy, For a more tangy end flavor result, feel free to switch out the sour cream for Greek Yogurt. If you’re worried about fat content, swap out half and half for the cream.
• Honey, Use agave syrup instead of honey. I always have some on hand. It’s thinner and easier to manage.
• Sausage, We truly love the classic flavor of Jimmy Dean Breakfast Sausage for this recpe. Use whatever brand you prefer. Also, Italian Sausage would be a fun substitute.
• Feta Cheese, I always have Cotija cheese on hand. It’s crumbly, salty and would work great for this soup. Grated Parmesan cheese would also be nice here.
• Pomegranate Seeds, Substitute pepita seeds. They’re crunchy, salty and would make a festive fall topping for butternut squash soup.

Step by Step Instructions

1. Start by adding butter to a large (6-quart) Dutch oven.
2. When the butter is melted and bubbly, add the onions and saute until tender. About 5 minutes.
3. Add the garlic and cook until fragrant. About 1 minute.

4. Add in the chicken broth, butternut squash cubes and seasonings.
5. Bring mixture to a boil and simmer for about 15 minutes or until squash is tender.
6. In the meantime, cook the sausage until browned.
7. Stir in the cream, honey and sour cream. Use an immersion blender to puree until smooth.
8. Ladle soup into bowls and add toppings.

Curried Butternut Squash Soup with Sausage

I hope you give this Butternut Squash Soup with Sausage a try. It’s truly one of our favorite soups to make when the weather gets cooler.

I consider soups my specialty, so don’t miss my category for Soup Recipes. You’ll find lots of great recipes including the most popular soup recipe on my site for Giada’s Ground Chicken Chili.