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Roasted Butternut Squash Soup with Sausage and Corn

Updated on November 15, 2009
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Perfect for Thanksgiving! (Serves 6)


  • 2 lbs. Butternet Squash, peeled and cubed into 1 inch chunks (store-bought or fresh)
  • 2 tbsp Olive Oil
  • 4 cups Chicken Broth (I used the canned, fat-free and it turned out ok)
  • 1 cup finely chopped Onions
  • 1 - 1 1/4 lbs. Sweet Italian Sausage cut into 1/4 inch chunks
  • 1 cup or can Whole Kernel Corn
  • 3/4 cup Half-and-Half
  • 1 tablespoon chopped fresh Parsley leaves (dried works, too)
  • Salt
  • Ground black pepper


  • Preheat the oven to 400 degrees F. 
  • Season the squash with 1 tablespoon of the oil, then salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from the oven and cool completely.
  • In a blender or food processor, puree the squash with 1 cup of the chicken stock. Puree until smooth and set aside. 
  • In a large saucepan over medium heat, add a tablespoon of oil. When the oil is hot, add the sausage and brown for about 3 minutes.
  • Add the cup of onions. Season with salt and pepper. Saute for 3 minutes or until onions have caramelized.
  • Add the corn.
  • Add the 3 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface.
  • Remove from the heat, stir in the half-and-half and season with salt and pepper.  (Optional: season w/ sugar or Splenda to make it sweeter.) 
  • Stir in the parsley and serve.



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    • KoffeeKlatch Gals profile image

      Susan Haze 7 years ago from Sunny Florida

      Your recipe looks absolutely delicious. I will have to try it.

    • couponalbum profile image

      couponalbum 7 years ago from Sunnyvale, CA

      Another good recipe! It looks mouth-watering!

    • prasetio30 profile image

      prasetio30 8 years ago from malang-indonesia

      thanks for the recipes. It look delicious. good work.