Hearty Spicy Butternut Squash and Sausage Soup

Recipe Collection: Dinner

Hearty Spicy Butternut Squash and Sausage Soup is a comforting American dish perfect for non-vegetarians. This recipe features roasted butternut squash, spicy turkey sausage, and sweet corn, creating a rich and satisfying flavor profile. Ideal for cozy dinners, this soup can be served with crusty bread or a fresh salad.

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Overview

This Spicy Butternut Squash and Sausage Soup is a hearty and flavorful dish perfect for fall. The combination of roasted butternut squash, spicy turkey sausage, and creamy corn creates a comforting and satisfying meal. Customize the thickness with chicken broth to suit your preference.

Diet Type

Non-Vegetarian

Allergies

Dairy

Cuisine

American

Serving Size: 8

Cooking Time: 80 minutes

Ingredients

• 1 Cup water
• 1 Whole butternut squash, halved (Note: squash should be peeled after roasting)
• 0.5 Cup long-grain white rice
• 1 Tablespoon (tbsp) olive oil
• 1 Large yellow onion, minced
• 1.25 Pounds (lb) spicy turkey sausage, ground
• 1 Cup frozen corn
• 2 13.75 Ounces (oz) cans chicken broth
• 1 Pinch black pepper, ground
• 1 Pinch salt, to taste
• 0.5 Cup heavy cream

Steps

1. Preheat the oven to 375°F (190°C). Pour 1 cup of water into a 9x13-inch baking dish.
2. Place the butternut squash into the prepared baking dish, cut-side down.
3. Bake in the preheated oven until the squash is easily pierced with a fork, about 45 minutes.
4. Meanwhile, place the rice and remaining 1 cup of water into a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer until the water is absorbed and the rice is fluffy, about 20 minutes. Remove from heat and fluff with a fork.
5. Heat olive oil in a large soup pot over medium-high heat. Stir in the minced onion and cook until tender and transparent, about 5 minutes. Mix in the ground turkey sausage; cook until crumbly and evenly browned. Drain any excess fat. Stir in the cooked rice and corn.
6. Scoop out the cooked squash and place it in a blender or bowl of a food processor. Discard the squash peels. Pour the chicken broth into the blender or bowl with the squash. Blend until smooth, about 1 minute.
7. Stir the squash mixture into the sausage mixture until well blended. Season with black pepper and salt to taste. Stir in the heavy cream. Simmer the soup over medium heat until heated through, about 15 minutes; do not boil.

Enjoy your homemade Hearty Spicy Butternut Squash and Sausage Soup!