Name: Butternut Squash and Sausage Soup
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 10
Ingredients: 1 1-1/2 to 2-pound butternut squash, cut in half, seeds and strings removed; 2 tbs olive oil; 3 qt chicken broth; 2-1/2 cups chopped yellow onions; 1 cup wild rice; 3/4 lbs kielbasa or other smoked sausage, cut into 1/2-inch slices; 2 cups fresh or thawed frozen corn kernels; 1 tsp salt; 1/2 tsp freshly ground black pepper; 1-1/2 cups half and half; 2 tbs minced fresh flat-leaf parsley

Fall is in full swing, and that means butternut squash is finally having its moment. It’s one of my favorite vegetables this time of year, and it shines in so many ways—especially in soups. There’s something about its sweet, earthy flavor paired with savory ingredients that just screams comfort. And this Butternut Squash and Sausage Soup? It’s basically autumn in a bowl. Plus, the wild rice adds an extra layer of texture that’s just chef’s kiss.its all the right notes of fall.

This soup has all the fall vibes you need as the weather gets cooler, and it’s filling enough to be a full meal. Trust me, you’ll want to make a big batch of this to enjoy throughout the week.

Why This Recipe Works

• Perfect balance of flavors: The sweetness of the roasted butternut squash pairs beautifully with the smoky kielbasa, giving each bite a dynamic flavor profile.

• Creamy yet textured: The pureed butternut squash adds a velvety base, while the wild rice provides a satisfying chew.

• Sustainable and seasonal: Butternut squash is in its prime during the fall, making this soup a perfect way to eat sustainably and use in-season produce.

Tips for Making This Recipe

• Roasting the butternut squash: Roasting it flesh side down intensifies its natural sweetness, making the soup that much better. Don’t skip this step!

• Wild rice cooking tip: Wild rice takes a little longer to cook, so start that while your squash is roasting. You want it tender but not mushy.

• Sausage browning: Get a good sear on the sausage slices before adding them to the soup. The browning adds depth and flavor.

Step 1: Preheat the oven to 400°F.

Rub the cut sides of the squash halves with 1 tablespoon of olive oil. Place on a baking sheet flesh side down and roast until tender when pierced with the tip of a knife, about 45 minutes to 1 hour.

Step 2: Let the squash cool until easy to handle, then scoop the flesh from the skin with a large spoon. Puree the butternut flesh with 2 cups of the stock in a food process or blender.

Step 3: Bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer in a large saucepan over medium-high heat. Stir in the wild rice. Return to the simmer, cover, and cook until the rice is tender and most of the liquid is absorbed, 45 minutes to 1 hour. Set aside.

Step 4: Meanwhile, heat the remaining 1 tablespoon oil in a large saucepan over medium-high heat. Add the sausage and cook just until browned, about 4 minutes. Add the remaining 2 cups onions, the corn, salt, and pepper. Cook, stirring often, until the onions are softened, about 4 minutes.

Add the remaining 6 cups stock and squash puree, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally and skimming any fat that rises to the surface.

Step 5: Stir in the rice and cook for 5 minutes. Stir in the half and half and parsley. Serve hot ladled into bowls.

✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.

Butternut Squash and Sausage Soup

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Author: Lanne Courses: Soup

Prep Time 15 mins Cook Time 150 mins Total Time 2 hrs 45 mins Servings: 10 Calories: 401.18

Instructions

1. Preheat the oven to 400°F.
2. Rub the cut sides of the squash halves with 1 tablespoon of olive oil. Place on a baking sheet flesh side down and roast until tender when pierced with the tip of a knife, about 45 minutes to 1 hour.
3. Let the squash cool until easy to handle, then scoop the flesh from the skin with a large spoon. Puree the butternut flesh with 2 cups of the stock in a food process or blender.
4. Bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer in a large saucepan over medium-high heat. Stir in the wild rice. Return to the simmer, cover, and cook until the rice is tender and most of the liquid is absorbed, 45 minutes to 1 hour. Set aside.
5. Meanwhile, heat the remaining 1 tablespoon oil in a large saucepan over medium-high heat. Add the sausage and cook just until browned, about 4 minutes. Add the remaining 2 cups onions, the corn, salt, and pepper. Cook, stirring often, until the onions are softened, about 4 minutes. Add the remaining 6 cups stock and squash puree, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally and skimming any fat that rises to the surface.
6. Stir in the rice and cook for 5 minutes. Stir in the half and half and parsley. Serve hot ladled into bowls.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 401.18kcal

% Daily Value *
Total Fat 21.61g34%
Saturated Fat 7.82g40%
Cholesterol 53.17mg18%
Sodium 2008.48mg84%
Total Carbohydrate 40.86g14%
Dietary Fiber 4.57g19%
Sugars 10.17g
Protein 14.4g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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File under Comfort Food Soups

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Lanne

Hi, I’m Lanne! By day, I’m a Sales Consultant, and by night, I escape to my happy place—the kitchen. Here, I whip up meals that strike the perfect balance between healthy and indulgent. Whether it’s a nourishing dinner or a fun treat, I believe food should feed the soul and spark joy. Let’s cook, laugh, and savor every bite together!

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