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 soup into bowls and spoon sausage over top of soup and garnish with croutons and chopped parsley. Enjoy!