Simple and delicious Butternut Soup made with butternut squash, sweet potatoes, and carrots served with a topping of sweet Italian turkey sausage and croutons. So much flavor and goodness!
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When the weather turns cold there is something so comforting about cozying up with a bowl of creamy soup and a sandwich.
Growing up it was always creamy tomato soup. But my taste has expanded over the years and this butternut soup is one of my favorite go-to-soups on those crisp cold weather days.
If you are craving some comforting soups as the weather gets colder you might want to try my, Creamy Rosemary Chicken Soup, Black-eyed Pea and Collard Soup, Northern Bean Cauliflower Soup, or my Spicy Lentil Sweet Potato Stew.
In This Post
Is Butternut Squash a vegetable or a fruit?
Butternut squash is commonly thought of as a vegetable, but butternut squash is actually a fruit.
The squash family has two varieties, winter and summer. The winter varieties include acorn, délicata, kabocha, spaghetti squash, pumpkin, and butternut. The summer varieties are zucchini and yellow squash.
Some wonderful facts about Butternut squash are it's low in calories and rich in nutrients like vitamins A, C, E, B1, B3, B6, Folate, Magnesium, Potassium, and Manganese. It's so versatile and can be used in sweet or savory recipes.
Sweet Potatoes and Carrots
Both sweet potatoes and carrots are root vegetables. Like butternut squash, they are both rich in fiber and nutrients like vitamins A, C, K, B6, potassium, and magnesium. They are also filled with the antioxidant beta-carotene. And sweet potatoes and carrots can also be used in savory or sweet recipes.
In this soup recipe, the sweet potatoes and carrots add a subtle and delicate sweetness to the soup.
Ingredients You Will Need
- Butternut Squash
- Sweet Potatoes
- Carrots
- Onions
- Garlic
- Chicken Stock
- Herb de Provence
- Nutmeg
- Salt and Pepper
- Heavy Cream
- Sweet Italian Turkey Sausage
See recipe card for quantities.
How to Make this Tasty Butternut Soup
Sauté onions, herbs and spices
Heat olive oil in a stockpot or Dutch oven over medium heat. When the oil starts to shimmer add onions to the pot. Sauté until onions are translucent, about 2-3 minutes then add the garlic, 1 teaspoon of the herbs, and nutmeg to the pot and sauté 1 minute more.
Add squash, veggies, and stock
Add squash, sweet potatoes, carrots, chicken stock, and ½ teaspoon of salt and pepper to the pot. Stir to combine, bring to a boil, reduce heat and cook covered with a lid until tender, about 20 minutes.
Cook sausage
While the soup is cooking, prepare sausage. Heat oil in a skillet over medium heat. Squeeze turkey sausage out of its casing into the skillet and cook breaking sausage up using the back of a spoon or spatula. When the sausage starts to brown, sprinkle the remaining herb de Provence over the sausage, and continue cooking until evenly browned. When sausage is evenly browned remove from heat and set aside.
Blend soup
When soup ingredients are tender remove the soup from the stove and allow it to cool slightly before transferring the soup to the bowl of a blender. Place the top on the blender, using a kitchen towel, place on top of the blender, and hold the towel in place with your hand. Slowly start the blender and blend until smooth. You may have to do this in batches. You can also use an immersion blender to blend the soup in the pot until smooth.
Add cream
Return the soup to the pot and place the pot back on the stove over low heat. Stir in cream and simmer for 2-3 minutes more, until heated through. Taste and adjust seasonings to taste.
Remove from heat
Remove from heat and prepare to serve.
How to Serve
To serve, ladle (affiliate link) soup into bowls and spoon sausage over top of soup and garnish with croutons and chopped parsley.
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Storage
Store any leftovers in an airtight container in the fridge and consume it within a week. For freezing instructions see FAQ below.
Top tip
High heat will curdle the cream. So add cream to soup on low heat and do not allow soup to boil after adding, cook only until heated through.R
FAQ
Yes, allow soup to cool completely and I recommend using Souper Cubes or putting your soup into a freezer bag and removing as much air as possible before zipping and placing it in the freezer. Use within 2-3 months. When you are ready to reheat, thaw the frozen soup in your fridge and heat on 30-second burst in your microwave or heat it in a pot on med heat on your stovetop.
You certainly can omit the cream, however, the cream gives this soup a silky mouthfeel. You can use milk, but avoid skim milk because there is not enough fat and it is more likely to curdle your soup.
Yes, you can use cashew, oat, almond, or coconut milk in place of the cream. However, the texture may be slightly different.
Creamy Butternut Soup with Sweet Potatoes
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Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced, about 1 cup
- 3 cloves of garlic minced
- 2 teaspoons Herb de Provence
- ¼ teaspoon nutmeg
- 24 oz. Bag of chopped butternut squash
- 2 medium sweet potatoes diced, about 2 cups
- 2 medium carrots sliced, about 1 cup
- 4 cups chicken stock
- 3 links of Sweet Italian Turkey Sausage
- ⅔ cup heavy cream
- salt and pepper to taste
Instructions
- Heat olive oil in a stockpot or Dutch oven over medium heat. When oil starts to shimmer add onions to the pot. Sauté until onions are translucent, about 2-3 minutes then add the garlic, 1 teaspoon of the herbs, and nutmeg to the pot and sauté 1 minute more.
- Add squash, sweet potatoes, carrots, and chicken stock to the pot. Stir to combine, bring to a boil, reduce heat and cook covered with a lid until tender, about 20 minutes.
- While the soup is cooking, prepare sausage. Heat oil in a skillet over medium heat. Squeeze turkey sausage out of its casing into the skillet and cook breaking sausage up using the back of a spoon or spatula. When sausage starts to brown, sprinkle remaining herb de Provence over sausage, continue cooking until evenly browned. When sausage is evenly browned remove from heat and set aside.
- When soup ingredients are tender, remove soup from the stove and let it cool slightly before transferring soup to the bowl of the blender. Fill only ⅓ of the blender bowl because steam expands in a blender and can cause the ingredients to splatter. Place the top on the blender and place a kitchen towel on top and hold the towel in place with your hand. Slowly start the blender and blend until smooth. You will have to do this in batches. You can also use an immersion blender to blend the soup in the pot until smooth.
- Return soup to pot and place pot back on the stove over low heat. Stir in cream and simmer 2-3 minutes more. Taste and adjust seasonings to taste.
- To serve, ladle (affiliate link) soup into bowls and spoon sausage over top of soup and garnish with croutons and chopped parsley. Enjoy!
Notes
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