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Roasted Butternut Squash Soup with Sausage

  • Author: Kyndra Holley
  • Total Time: 1 hour 15 minutes
  • Yield: 12 cups 1x


  • 1 large butternut squash (about 4 pounds), peeled and cubed
  • 2 tablespoons olive oil
  • Sea salt and ground black pepper
  • 3 tablespoons butter or olive oil (I use this brand) code peaceloveandlowcarb for 15% off
  • 1 medium onion, chopped
  • 6 cloves garlic, minced
  • 1 ½ teaspoons rubbed sage (I use this brand of spices)
  • 1 teaspoon sea salt (this is the only brand of salt I use) code peace for 15% off
  • ½ teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • Pinch of cayenne pepper
  • 4 cups chicken stock, divided
  • 1 pound ground sausage (this is where I get my favorite sausage)
  • 1 cup heavy cream (sub full fat coconut milk for dairy free or Whole30)
  • sour cream, optional garnish (sub unsweetened almond milk yogurt for dairy free or Whole30)
  • fried sage leaves, optional garnish
  • roasted pepitas, optional garnish.


  1. Preheat the oven to 375°F.
  2. Spread the cubed squash in a single layer across a rimmed baking sheet.
  3. Drizzle with olive oil, season generously with salt and pepper, and toss. Roast for 40 minutes, tossing halfway through.
  4. While the squash is roasting, heat the butter in a large dutch oven or soup pot over medium-low heat. Once the butter is melted, add the onion, garlic, sage, salt, ginger, nutmeg and cayenne. Cook until the onions are translucent and the garlic and spices are fragrant.
  5. Deglaze pan with ½ cup of the chicken stock, scraping up and mixing in any bits that are stuck to the bottom of the pan. Transfer the onion mixture, with the liquid to a high-powered blender. When the squash is finished roasted, add the squash and the remaining chicken stock to the blender with the onions and puree until smooth.
  6. Increase the heat in the pan to medium-high and cook the sausage. Once it is browned, drain the excess grease. Pour the pureed squash back into the pan with the sausage.
  7. Mix in the half and half, taste and add more salt and pepper if needed. Cook on medium for 10 minutes, stirring frequently,
  8. Then reduce heat to low and let simmer 30 minutes.
  9. Top with sour cream, fried sage, and pepitas before serving, if using.


net carbs per serving: 7.4g

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: soups


  • Serving Size: 1 cup
  • Calories: 272
  • Fat: 22.4g
  • Carbohydrates: 8.8g
  • Fiber: 1.4g
  • Protein: 9.2g

Keywords: butternut squash soup, soup recipes, comfort food recipes, real food soup recipes, Keto recipes, gluten free soup recipes, fall recipes