Butternut Squash, Sausage, and Potato Soup in Roasted Pumpkin Bowls

I love a good squash soup, don’t you? It is typically the first thing that I crave once the air finally has a chill in it! I love playing around with pumpkins and winter squash in the kitchen.

I think that there is a bit of a balance needed to create the perfect squash soup. I have tried several over the years, and they are usually either too sweet or too bland. There has to be a bit of savory and sweet with this one, and I love the balance in this recipe as well as my recipe for Butternut Squash, Apple, and White Cheddar Soup! It’s just the right amount of sweetness; I don’t love having a squash soup that tastes like I am eating pureed pumpkin pie.

I created this recipe in partnership with an amazing knife company called Wüsthof. Their knives are made in Solingen, Germany and have been produced since 1814. The quality is incredible, and I was so excited when they reached out to me to share a few of their beautiful kitchen knives.

I was gifted the Classic 8” Chef’s Knife, Classic 9” Double-Serrated Bread Knife, and the Classic 3.5” Paring Knife.

I never really invested in my knives, even after all of the years of cooking. I figured that what I had was pretty good, but I was wrong. This blog post is not sponsored, so please know that I am genuinely pleased with this product. The quality is impeccable, and they cut through tough winter squash with ease. It was like cutting butter. I couldn’t believe the quality of the bread knife, either! I can’t wait to try it on my sourdough loaves. It will be so smooth.

Butternut Squash, Sausage, and Potato Soup with Roasted Pumpkin Bowls

Print

With ImageWithout Image

Yield: 4

Author: Kayla Lobermeier

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

Ingredients

Sweet Sage Sausage

• 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 ground black pepper
• 2 tbsp water

Butternut and Potato Soup

• 4 pie pumpkins, about the size of an 8-inch ramekin
• 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 broth or vegetable broth
• 1 cup heavy cream
• 1 cup sharp white cheddar cheese, shredded, plus more for serving

Instructions

To make the sausage

1. In a medium bowl make a slurry with the sage, parsley, brown sugar, salt, thyme, oregano, paprika, garlic powder, onion powder, pepper, and water. Add in the ground pork.
2. Mix together everything your hands or a wooden spoon until it is well incorporated. Cover the bowl with plastic wrap and refrigerate the sausage until ready to use.

To make the soup

1. Begin by preheating the oven to 400° F. Line two baking sheets with parchment paper.
2. Hollow out the 4 pie pumpkins by slicing a circle around the stem. Remove the seeds and inner pumpkin flesh. If necessary, cut out the top hole of the pumpkin as wide as you would like for eating soup out of.
3. Place the pumpkins with the flesh side down on the baking sheets. Roast the pumpkins for about 25-30 minutes or until they are softened but not fully roasted. To fully roast the pumpkins for puree, roast them for about 45-50 minutes.
4. While the pumpkins are roasting, make the soup. In a large stockpot, melt the butter over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the potato and butternut squash.
5. Season the vegetables with the salt, pepper, sage, nutmeg, and brown sugar. Toss until everything is well coated.
6. Pour in the broth and bring the soup to a boil. Lower the heat to a simmer and cover the pot. Cook for about 20 minutes or until the squash and potatoes are easily pierced with a fork.
7. While the vegetables are cooking, brown the sausage in a separate pan. Cook over medium-high heat until fully cooked through. Drain any fat and set the sausage aside.
8. Remove the lid and turn off the heat. Working in batches, transfer the soup to a food processor or blender and blend the soup until smooth. Add the soup back to the pot and bring it to a simmer. Add in the heavy cream and cooked sausage and return to a simmer. Simmer the soup until slightly thickened, about 5 minutes. Remove the pot from heat and stir in the cheese.
9. Pour the hot soup into the roasted pumpkin bowls. Top with extra shredded cheese and serve.

This recipe is sweet and savory and little peppery! I love the flavor of the sausage mixed with the sage and potatoes in the soup. It really brings everything together. Bake up a loaf of your favorite French bread to dunk into the soup!

This makes a fun little Halloween supper idea, don’t you think? If you wanted to spread the soup even further, you could roast mini pumpkins and serve tiny soups! Enjoy.

xoxo Kayla

---

more posts you may enjoy!