Savory Butternut Squash Soup with Sage and Sausage

Follow our step-by-step guide on how to make Savory Butternut Squash Soup with Sage and Sausage.

1. Step 1

   Start by heating a large heavy pot or Dutch oven over medium heat. Add the spicy bulk breakfast sausage and cook, stirring occasionally, until it’s beautifully browned and crisp, which should take about 5 to 8 minutes. Once done, use a slotted spoon to remove the sausage, leaving the flavorful drippings behind in the pot.

2. Step 2

   Next, toss in the fresh sage leaves into the hot drippings. Sauté them for about 30 seconds until they become crisp, then remove and set them aside. This step adds a delightful aroma to your soup!

3. Step 3

   Now, it’s time to add the chopped butternut squash, celery, carrots, and onion to the pot. Stir them around in the remaining drippings and let them cook until they soften, stirring just once after about 5 minutes to keep them from sticking.

4. Step 4

   Pour in the sherry, scraping the bottom of the pot to dissolve any tasty browned bits. This will enhance the flavor of your soup significantly!

5. Step 5

   Add the chicken broth and beef broth to the pot, followed by the brown sugar and pumpkin pie spice. Bring this mixture to a boil, then reduce the heat to low and let it simmer until the squash is tender, which should take about 20 minutes.

6. Step 6

   Once the squash is tender, grab an immersion blender and puree the soup until it reaches your desired consistency, leaving a few chunks for texture. Stir in the half-and-half and season with freshly ground black pepper to taste.

7. Step 7

   To serve, ladle the soup into four large bowls. Top each bowl with a teaspoon of sour cream, a sprinkle of the cooked sausage, and two crispy sage leaves for that extra touch of flavor and presentation.