Butternut Squash Soup

So guess what. I’ve never had butternut squash before, let alone the soup. My friend made me some that was so delicious, that I had to make some for myself. You can make it in a variety of ways, but here’s how I did it. A coworker gave me 2 butternut squashes from his garden, that’s what initiated this interest in cooking them.

Like most cooking there’s always the mirepoix and here it is, carrots, celery and onions. I didn’t want the soup to be too smooth, so these gave it something nice to bite into.

The hot italian sausage was definitely the base of the soup. Spicy, sweet, salty comforting deliciousness is this soup.

Topped off with a little sage and cream.

You’d be surprised at how much soup 2 butternut squashes make. I’m still eating it. It’s full of spices, sweet and savory and just so comforting. I’m glad this made it into my list of soups, or else I’d be missing out.

Butternut Squash Soup
2 medium to large butternut squash
Olive oil
1 tbsp of chinese five spice
1/2-1 tbsp cayenne pepper
salt and black pepper, to taste


Preheat oven to 400F. Peel and chop butternut squash to 1 inch cubes. In sheet pan, spread out butternut squash. Mix with rest of ingredients. Roast for 30-40 minutes mixing every 10 minutes in pan so it can brown on all sides. When done (when a fork can easily be inserted), mash with potato masher or in food processor while hot.

At this point you can freeze until ready for use, or continue…

3 hot italian sausages, casing removed
4 cloves garlic, minced
2 medium carrots, chopped fine
3 stalks celery, chopped fine
1 medium onion, chopped fine
1 tbsp thyme
mashed roasted butternut squash
3-4 cups chicken broth
salt and pepper, to taste
1-2 tablespoons sage, chiffoned
1/2 cup heavy whipping cream


In large pot over medium-high heat, break up and brown sausages. Add minced garlic, saute for a minute or two. Add a tablespoon or two of olive oil if needed. Add carrots, celery, and onion. Add in thyme. Saute until carrots are slightly softened.

Add in mashed roasted butternut squash. Add in chicken broth gradually. Stir throughout. Add more if you want a slightly soupier consistency. Add in salt and pepper to taste.

Let simmer at low heat for 20-30 minutes. At this point, you can choose whether you want to blend it smooth or not. After, add in sage, cook for a minute or two. Add heavy whipping cream to taste. I added 1/2 cup, depends on how thick and creamy you want it to be.

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