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Butternut Squash, Sausage, and Potato Soup

A comforting and hearty soup made with butternut squash, ground pork sausage, and potatoes, served in adorable roasted pumpkin bowls.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the sausage mixture
  • 1 lb ground pork
  • 2 tbsp fresh or dried sage
  • 1 tbsp fresh or dried parsley
  • 1 tbsp brown sugar
  • 2 tsp kosher salt
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground black pepper
  • 2 tbsp water
For the roasted pumpkin bowls
  • 4 pieces pie pumpkins (about the size of an 8-inch ramekin)
For the soup
  • 4 tbsp salted butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 medium gold potatoes, diced
  • 1 medium butternut squash, peeled, seeds removed, and cubed
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 2 tsp dried sage
  • 1/2 tsp nutmeg
  • 2 tbsp brown sugar
  • 1 quart chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup sharp white cheddar cheese, shredded (plus more for serving)

Method
 

Preparation
  1. In a medium bowl, combine ground pork with sage, parsley, brown sugar, salt, thyme, oregano, paprika, garlic powder, onion powder, black pepper, and water. Mix until well combined and refrigerate.
  2. Preheat the oven to 400°F. Prepare two baking sheets with parchment paper.
  3. Hollow out the four pie pumpkins by slicing a circle around the stem, then scoop out the seeds and flesh. Place the pumpkins face down on the baking sheets and roast for 25-30 minutes until tender but not fully cooked.
Cooking
  1. In a large stockpot, melt butter over medium-high heat. Add onions and cook until translucent, about 5 minutes. Stir in minced garlic and cook until fragrant, about 1 minute.
  2. Add diced potatoes and cubed butternut squash to the pot. Season with salt, black pepper, sage, nutmeg, and brown sugar, tossing to coat.
  3. Pour in the broth and bring the soup to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes or until vegetables are tender.
  4. In a separate pan, brown the sausage until fully cooked. Drain any excess fat and set aside.
  5. Once the soup has cooked, blend it in batches until smooth. Return it to the pot and stir in heavy cream and the cooked sausage. Simmer for an additional 5 minutes until slightly thickened.
  6. Carefully ladle the soup into the roasted pumpkin bowls, topping with extra cheese if desired, and serve hot.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. For freezing, portion the soup into freezer-safe containers to last up to 3 months. Reheat on the stovetop for best flavor.