Butternut Squash and Sweet Sausage Soup


Category: Soup & Salad

Total Time: 60 mins


  • 1 Large butternut squash (halved, seeds removed)
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • freshly ground black pepper to taste
  • 1/2 lb crumble sweet sausage (refer to BYG Recipe Library)
  • 1 large sweet onion (chopped)
  • 6 cloves garlic (minced )
  • 1 tbsp fresh sage (chopped )
  • 1 tsp marjoram (chopped )
  • 6 cups organic chicken broth
  • 1 tsp lemon juice


  1. preheat the oven to 425 degrees F
  2. coat the squash halves with 1 tsp olive oil
  3. season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper
  4. bake until very tender, about 40-45 minutes
  5. put aside to cool
  6. in a large saucepan over med-high heat, add the remaining oil and add the onions until caramelized (about 6 mins)
  7. Add the crumbled sausage and cook until meat is golden brown.
  8. Add the garlic, sage, and marjoram, and cook for 1 minute
  9. Add the cooled squash and chicken broth, stir well and bring to a boil.
  10. Reduce heat to low and simmer for 30 minutes, stirring occasionally.
  11. Using either a hand-help immersion blender or in batches in a food processor or blender, puree the soup.
  12. When a smooth texture is accomplished, add lemon juice and adjust seasoning to taste
  13. Stir and serve