This week, I’ve got something that will totally change your life. By life, I mean week, and by week, I mean dinner tomorrow and lunch for the next day or two. Don’t worry, I’m getting to the point… This week I’m sharing my new recipe addiction, Butternut Squash Soup. It’s this fantastic, creamy mix of butternut squash, cauliflower, and caramelized onions. I chose to add some spicy Italian chicken sausage to mine. I’m obsessed with Trader Joe’s chicken sausages. They’re a great go-to if you’re looking for quick and easy during the week. If you’ve totally given up all your resolutions for the year, you could add bacon, go ahead, add bacon. Top it with pine nuts and some fresh parmesan cheese for the perfect meal.
Recently, I’ve been making so many soups. No, not because it’s freezing… I moved to Houston, Texas, remember? Freezing isn’t in anyone’s vocabulary. [insert eye roll emoji] I may or may not be missing winter. I’ve been making a lot of soups in the past weeks for a couple of reasons. First, I’m learning how easy they are to prep and how much fun they are to make. I love layering ingredients and flavors, and coming up with something warm and delicious. Second, it’s a great way to kill two birds with one stone. Dinner night one, lunch days 3 and 4.
I am one of those people who loves leftovers. However, I must have something different for at least 2 meals between the leftovers, making soups the perfect choice. Soup recipes tend to keep in the fridge or freeze well to be used at an unspecified date later.
Butternut Squash Soup recipes like this are great. You can change them up, so it feels new and fresh each time you make it. Instead of spicy sausage, add bacon, pulled pork, or eat it without any meat at all. Served with some pine nuts and crusty bread, this is a winner of a dinner or lunch for the whole week!
This recipe is Tyler approved, which means you can serve it and only it to your man. Sometimes I’ll make a soup for dinner and Tyler will look at me like “so where’s the main course…?”. Those are the nights that I am very thankful for dried sausage, string cheese, and other snacks I can throw at him. I was afraid I might get that, “where’s the rest of the meal” look with this recipe, but the addition of the cauliflower makes this soup creamy and thick, it seems to pass as a full-blown man-meal.
Follow the step by step instructions below, or scroll to the bottom for a printable recipe. I hope you give this one a try, and if you do, let me know! Send me a snap, message me on insta or facebook, tweet it at me, or leave a comment below!
Butternut Squash Soup
Roast the Veggies
To get started making the Butternut Squash Soup, heat up the oven to 400 degrees. Roasting the veggies is what gives this recipe so much flavor and depth.
Create the Base
Create the base of the soup, while the veggies roast. Caramelize the onions and heat the chicken sausage.
Blend the Veggies
After the veggies are finished roasting, throw everything in a blender with the chicken stock, and process until smooth and creamy.
Let it Simmer
Add the blended Butternut Squash Soup mixture to the onion and sausage, and bring to a simmer on med-low heat. Give it a taste, add anything you may need, salt, more garlic powder, a little more curry. Trust your taste buds!
Toast Some Pine Nuts
While the Butternut Squash Soup is simmering, toast up some pine nuts in a skillet with butter. Once they’re toasted, remove from the heat and sprinkle with sea salt.
Serve it Up!
Serve up some soup, top with the toasted pine nuts, some parmesan cheese, and some fresh cracked pepper.
Hope you enjoy!
- 20 oz. butternut squash
- 15 oz. cauliflower
- 1 heaping tablespoon tumeric powder
- 1 heaping tablespoon curry powder
- smoked paprika (to taste)
- 1/2 tablespoon garlic powder
- 2 1/2 tablespoons olive oil
- 16 oz chicken stock
- 1 sweet onion
- 4 cloves garlic
- 2 to 4 links spicy Italian chicken sausage
- preheat oven to 400 degrees
- let the oven is preheat, and line a rimmed baking sheet with parchment paper, and add 1 tablespoon olive oil
- put the pan in the oven while it comes to temperature, tossing veggies in warm olive oil helps coat the veggies better
- add the cauliflower and butternut squash to the baking sheet
- cover the veggies in curry powder, turmeric powder, garlic powder, smoked paprika, even sprinkle of salt, and a hefty drizzle of oil
- roast veggies until golden brown, about 45 minutes
- while the veggies are roasting, heat up about 1/2 a tablespoon of olive oil and garlic cloves on a medium heat
- next up, add the diced onions and cook until tender and slightly brown
- finally, add the sliced spicy Italian sausage, and heat until cooked (if needed) or heated through
- turn off the heat
- once the veggie are finished, blend in a blender with chicken stock until smooth
- take a taste, add more salt/spices if necessary
- to finish up the soup, add the blended mixture to the heavy bottomed pot with onions and sausage
- let simmer 15 to 20 minutes, stirring occasionally
- serve in a large bowl, topped with pine nuts, parmesan cheese, and fresh cracked pepper