Spicy Butternut Squash Soup

In Texas, we like to believe that winter is a thing.  I still like to believe it from time to time when I’m cooking. Some of my favorite things to cook should be done when the weather is cold outside.  Just pretend it is or save this recipe for a cold day.  I was given this recipe a few years back, and every time it comes out great. Butternut squash is typically available year-round, but I’m pretty sure it’s a winter squash–could be wrong. It’s sweet, and it doesn’t taste quite like pumpkin.  The sweetness blends well with a little bit of spicy.  As the title says, this is a butternut squash soup recipe.  There are a couple of things you will need to cook this: Sharp knife (unless you buy squash already cut up), a food processor, and a pot. 

The butternut squash must be cooked before you begin to mix the ingredients together.  You must also peel the squash.  This can be difficult, and if you are not comfortable with a knife, kind of sketchy.  The easiest way that I have found to do this is by cutting the top and the bottom off and splitting the squash down the middle.  Take a spoon and dig the seeds out of the center.   You can roast these for a snack, but you’ll have to look up another recipe for that.  Lay the halves on a greased baking sheet.  It doesn’t really matter how you place it, but I usually do skin down since I’m throwing it away.  Once it’s cooked, you can spoon the cooked squash out of the skin easily.  This will save you a lot of work—trust me!

This can be made into a vegan recipe by replacing the chicken broth with vegetable broth and taking out the sausages.  I’ve never actually done that though.  If you take out the sausages, add dried pepper flakes to add the spice back into it.

Now for the recipe:


2-3 pounds of butternut squash (1 large or 2 small usually does it)

1-2 cups of chicken broth

2 chopped carrots

½ onion

1 Tbs Olive Oil

2/3lb Mild Italian Sausage

1/3lb Hot Italian Sausage (If you like it spicy, replace the 2/3 MI with all hot.)

Dried Pepper Flakes (Optional)


  1.        Cook Butternut squash in oven at 350 for about 60 minutes or until soft. 

  2.       Cook Sausage.  Drain grease and set to the side.

  3.       In a pot, grease bottom with olive oil and add onions and carrots.  Cook until soft.

  4.       Add chicken broth and cooked squash to the pot and mix well. (The chicken broth is to add moisture to the soup.  1 cup usually works, but you can up it to 2 if you wanted to up the amount of squash.  You can add more if needed in the food processor, but you don’t want it too watery) Let broth warm up to a boil if you added it cold

  5.       Once everything is warm, add the contents to your food processor.  (I used to use a small food processor for this, and it was labor intensive.  The larger the better).  Puree contents until smooth.

  6.       Pour soup into a large container and add sausage.  Add dried pepper flakes if additional spice is needed.

If you have a vitamix, you can just throw all the ingredients together uncooked, and it will cook it for you in about six minutes.  What’s the fun in that?  I think white wine pairs well with it.  Buy your favorite bread to have on the side or by itself.  Enjoy!

Coach Jon