Butternut Squash Soup With Chicken Sausage Recipe

Butternut Squash Soup With Chicken Sausage is made with sweet cubed squash, savory chicken-apple sausage, tender carrots, and a fragrant garnish of crispy fried sage. The result is a velvety, autumnal potage that balances the natural sugars of the vegetables with the salty, meaty bite of the sausage. It is the ultimate warming bowl for a crisp fall lunch and makes a sophisticated starter for a dinner party.

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Butternut Squash Soup With Chicken Sausage Ingredients

• 1/3 cup plus 1 tablespoon Extra-Virgin Olive Oil: Divided. You will use a small amount to brown the meat and a larger amount to shallow-fry the sage leaves.
• 12 ounces Cooked Chicken-Apple Sausage: Cut into 1/2-inch pieces. The sweetness of the apple in the sausage pairs perfectly with the squash.
• 4 cups Butternut Squash: Peeled and cubed (about 1 small to medium squash).
• 3 Carrots: Chopped. Adds extra sweetness and vibrant orange color.
• 1 stalk Celery: Chopped. Provides a savory aromatic base.
• 1/2 Onion: Chopped.
• 2 1/2 cups Low-Sodium Chicken Broth: The savory liquid base.
• 2 1/2 cups Water: To dilute the broth and ensure the vegetables boil freely.
• Kosher Salt and Freshly Ground Pepper: To taste.
• 1/2 cup Fresh Sage Leaves: Fried until crisp for a crunchy, herbal topping.

How To Make Butternut Squash Soup With Chicken Sausage

1. Brown the sausage: Heat 1 tablespoon of the olive oil in a large pot over medium-high heat. Add the sliced chicken sausage and cook, stirring occasionally, for about 4 minutes until the pieces are browned and caramelized. Remove the sausage with a slotted spoon and set aside in a bowl.
2. Simmer the vegetables: Into the same pot, add the cubed squash, chopped carrots, celery, onion, chicken broth, water, and 3/4 teaspoon of salt. Cover the pot and bring the liquid to a boil. Reduce the heat to low and simmer gently for about 15 minutes, or until the vegetables are completely tender when pierced with a fork.
3. Puree the soup: Remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot until smooth and creamy. (Alternatively, blend in batches in a standard blender, being careful with hot liquid). Stir the browned sausage pieces back into the smooth soup. Season generously with pepper and more salt if needed. Keep warm.
4. Fry the sage: In a small saucepan, heat the remaining 1/3 cup of olive oil over medium-high heat. When the oil is shimmering and hot, add the sage leaves in batches. Fry them for about 1 minute, turning once, until they turn dark green and crisp. Remove immediately with a slotted spoon and drain on paper towels.
5. Serve the dish: Ladle the hot soup into bowls. Top each serving with a handful of the crispy fried sage leaves and a drizzle of the sage-infused frying oil if desired.

Recipe Tips

• Blending Hot Soup: If using a standard blender instead of an immersion blender, let the soup cool for 5 minutes first. Fill the jar only halfway, remove the center cap from the lid, and cover with a towel to let steam escape. This prevents the hot liquid from exploding due to pressure build-up.
• Sausage Selection: Chicken-apple sausage is recommended because the fruit notes complement the squash, but a mild Italian chicken sausage or even a maple breakfast sausage would also work well.
• Frying Sage: Sage burns very quickly. The moment the sizzling stops and the leaves darken slightly, pull them out. They will crisp up further as they cool on the paper towel.
• Texture Control: If the soup is too thick after blending, thin it out with a splash more broth or water until it reaches your desired consistency.

What To Serve With Butternut Squash Soup?

This rich, sweet-savory soup pairs beautifully with crusty carbohydrates. Serve it with a thick slice of sourdough bread or a warm baguette to mop up the puree. For a lighter contrast, a shaved kale salad with lemon vinaigrette helps cut through the sweetness of the squash. A dollop of crème fraîche or sour cream swirled on top adds a luxurious tangy finish.

How To Store Leftovers Butternut Squash Soup?

• Refrigerate: Allow the soup to cool completely. Store it in an airtight container in the refrigerator for up to 4 days. Store the fried sage leaves separately at room temperature to keep them crisp.
• Reheat: Reheat gently on the stovetop over medium heat until piping hot.
• Freeze: The soup base (with sausage) freezes well for up to 3 months. Thaw overnight in the fridge.

Butternut Squash Soup Nutrition Facts

• Calories: ~380 kcal
• Fat: 22g
• Carbohydrates: 30g
• Protein: 18g
• Nutrition information is estimated per serving based on 4 servings.

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