Yummy Sausage and Butternut Squash Soup

Sausage and Butternut Squash Soup

Fall is one of my favorite times of the year.  I love that we get to gather in the harvest after a long growing season and enjoy the fruits of our labor. 

I was spending some time in my hometown recently visiting family.  My mom took me over to their "community garden" and we picked some big, beautiful butternut squash.  My whole family loves butternut squash.  We usually eat it diced and sautéed, mashed or even baked and sliced with a sprinkle of maple sugar and cinnamon on them. 

This week though, I was in the mood for soup.  The cool fall mornings, the leaves changing and the overall beauty of the season has my taste buds craving cloves and cinnamon.  

I couldn't decide if I wanted to use milk and make the soup more creamy, or broth and make the soup thinner in consistency, so I used both!  


1 large butternut squash

2 Tablespoons butter ( we use a dairy free alternative)

3 garlic cloves, chopped or whole

1 medium onion

4 cups broth

2 cups carrots, thinly diced

1 can full fat coconut milk

1 teaspoon salt

1 teaspoon cumin

1/2 teaspoon cinnamon

1/2 teaspoon ground clove

1 teaspoon black pepper

2 Tablespoons Maple syrup

1 pound Italian Sausage (optional)


Begin by washing your butternut squash with soup and water.  This is always a good idea whether you pull it from the garden or you purchase it at the grocery store.  Poke a fork into the squash 3 or 4 times and set in your instant pot.  Pour 1 cup of water into the bottom and secure the lid.  Set pressure cooker for 20 minutes and let it naturally release (if you have time).  

If you don't own an Instant Pot you can purchase one here!  You can also cut your butternut squash long ways and set face down in a baking dish with 1 inch water in it.  Bake at 350 degrees for 40-45 minutes or until soft.  

Once your squash is finished cooking, scrape out the inside and put in a stockpot.   

Melt 2 tablespoons of butter (or dairy alternative butter) in a skillet.  Add you chopped onion, garlic and carrots to the skillet and sauté until fragrant, 4 or 5 minutes.  Add the broth to the skillet and let it come to a boil.  Add salt, pepper, cumin, cinnamon and ground clove.  Once the broth has boiled for 13-15 minutes I like to pour mine into a food processor and puree.  This makes the texture of the soup  smooth and delicious.

Add to the stockpot.

Add 1 can full fat coconut milk and maple syrup, then stir until incorporated.

If you would like to add Italian sausage now is the time to add it to your skillet and brown.  Make sure to cook the sausage all the way through and drain any excess fat before adding it to the stockpot.

Once you have the soup finished you can eat it right away or put it in your crock pot for later.

It goes AMAZING with grilled cheese or paninis!


I hope you enjoy!

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About Me!

My name is Tana and I am a Jesus loving, coffee drinking, twin boy wrangling woman with big dreams to help women just like you live this one life we get FULL! 

Let’s be honest - life can be flat overwhelming at times, I’ve been there and lived that.  But the life that Jesus died to give us is one that is so much more.  It is my mission to help you learn to walk in the fullness of God and live your life well!


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1 Comment

  1. Brenda on October 4, 2020 at 7:18 PM

    The recipe sounds amazing, I will have to try it maybe Tuesday evening. Bill has his procedure Tuesday morning. So he is on clear liquids starting tomorrow. Praying for good results on Tuesday morning. God’s got this!

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