Pumpkin and Butternut Squash Sausage Soup

by Katelyn | With Sweet Honey
pumpkin and squash soup in a white bowl

This pumpkin and butternut squash sausage soup is the perfect autumn soup that celebrates pumpkin season! Not all pumpkins are just for carving, this recipe uses sugar pumpkins and is packed with flavor. It’s also Gluten Free, Dairy Free, Whole30, Paleo, and SCD friendly!

It Is Soup Season

The inspiration for this recipe came to me a few days before Halloween last year. My husband had been in charge of bringing home a few pumpkins to carve for our doorstep. Well, long story short, he did not get carving pumpkins. Instead, he picked up small sugar pumpkins! Apparently they were cheaper than the larger carving pumpkins and he thought that all pumpkins were created equal.

I discovered that this was a happy accident though because it led me to research and experiment with these cute little sugar pumpkins. Turns out, they are great for baking and soup! I was also able to use the pumpkin seeds and have a whole post about how to roast pumpkin seeds if you wanted to check it out.

pumpkin soup on a white table cloth

This pumpkin and butternut squash sausage soup is full of cozy autumn flavor and it’s healthy! The pumpkin and butternut squash are the stars of the show and pair deliciously in this creamy soup. I also use coconut milk and broth as the base so it’s completely dairy free!

Ingredients you’ll need for pumpkin soup:

  • Sugar Pumpkin
  • Butternut Squash
  • Italian Sausage
  • Shallots
  • Garlic
  • Olive Oil
  • Chicken Broth
  • Coconut Milk
  • Turmeric
  • Allspice
  • Ginger
  • Nutritional Yeast
  • Salt and Pepper

How to Make Pumpkin and Butternut Squash Sausage Soup:

  1. Preheat oven to 375 degrees fahrenheit and line baking sheet with parchment paper
  2. Cut the sugar pumpkin and butternut squash into quarters. Remove the seeds. (Optional) Set seeds aside to bake later, see recipe here for instructions. 
  3. Place the pumpkin and squash quarters face up on the baking sheet. Drizzle each quarter with olive oil to lightly coat the inside flesh. Then sprinkle the insides with a bit of salt and pepper.
  4. Set the baking sheet in the oven and roast for about 40 to 50 minutes or until a fork can easily be inserted into the flesh of the pumpkin and squash.
  5. Set the pumpkin and squash aside until they are cool enough to handle.
  6. Meanwhile, cook the sausage in a large stock pot over medium heat until cooked through, usually about 5 minutes. Remove the sausage from the stock pot once cooked and set aside. 
  7. Warm 1 tablespoon of olive oil over medium heat in the stock pot. Add the chopped shallots. Cook until the shallots are softened, usually about 3 minutes. Add the minced garlic and cook until fragrant, about 1 minute, stirring often. Remove the cooked shallots and garlic and add them to your blender or food processor.
  8. Scoop out the cooled flesh of the pumpkin and squash and place into the blender. Discard the skin. 
  9. Add the chicken (or vegetable) broth, coconut milk, ginger, turmeric, allspice, and nutritional yeast to the blender.
  10. Blend on high until the soup is creamy and smooth. 
  11. Transfer the blended soup back into the stock pot and add the cooked italian sausage. Taste and stir in salt and pepper if needed. Warm soup over medium heat, until it’s hot enough for you to serve.

Can I make this vegan?

Yes you can! Just don’t add the italian sausage and make sure to use vegan broth.

Is this soup SCD diet approved?

Yes you can easily make this soup SCD diet approved. Just make sure to use SCD friendly italian sausage. Also if you don’t feel comfortable using nutritional yeast, you can skip or substitute it for grated parmesan cheese.

More Healthy Soup Recipes

Roasted Tomato Basil Soup

The Best Slow Cooker Turkey Chili

Easy Hamburger Vegetable Soup

 

Did you like this pumpkin soup recipe? Let me know in the comments below and check out my instagram for more food photography inspiration and recipes!

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pumpkin and squash soup in a white bowl

Pumpkin and Butternut Squash Sausage Soup

Sugar pumpkin and butternut squash make this soup perfect for a cozy autumn afternoon or for Thanksgiving.
Print Pin Rate
Course: Main Course, Soup
Cuisine: American
Keyword: dairy free, gluten free, pumpkin, squash
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 4 people
Katelyn | With Sweet Honey

Ingredients

  • 3 cups sugar pumpkin (about ½ of a sugar pumpkin), seeds removed
  • 3 cups butternut squash (about 1 small butternut squash), seeds removed
  • Sea salt & black pepper
  • 1 tbsp extra virgin olive oil, plus more for drizzling
  • 1/2 lbs Italian sausage
  • 1/2 cup shallots, chopped
  • 2 garlic cloves, minced
  • 2 1/2 cups chicken or vegetable broth
  • 1/4 cup unsweetened coconut milk
  • 1/2 tsp ground ginger
  • 1/4 tsp ground turmeric
  • 1/4 tsp allspice
  • 2 tbsp nutritional yeast
  • Sea salt & black pepper, to taste

Instructions

  • Preheat oven to 375 degrees and line baking sheet with parchment paper
  • Cut the sugar pumpkin and butternut squash into quarters. Remove the seeds. (Optional) Set seeds aside to bake later, see recipe here for instructions.
  • Place the pumpkin and squash quarters face up on the baking sheet. Drizzle each quarter with olive oil to lightly coat the inside flesh. Then sprinkle the insides with a bit of salt and pepper.
  • Set the baking sheet in the oven and roast for about 40 to 50 minutes or until a fork can easily be inserted into the flesh of the pumpkin and squash.
  • Set the pumpkin and squash aside until they are cool enough to handle.
  • Meanwhile, cook the sausage in a large stock pot over medium heat until cooked through, usually about 5 minutes. Remove the sausage from the stock pot once cooked and set aside. 
  • Warm 1 tablespoon of olive oil over medium heat in the stock pot. Add the chopped shallots. Cook until the shallots are softened, usually about 3 minutes. Add the minced garlic and cook until fragrant, about 1 minute, stirring often. Remove the cooked shallots and garlic and add them to your blender or food processor.
  • Scoop out the cooled flesh of the pumpkin and squash and place into the blender. Discard the skin. 
  • Add the chicken (or vegetable) broth, coconut milk, ginger, turmeric, allspice, and nutritional yeast to the blender.
  • Blend on high until the soup is creamy and smooth.
  • Transfer the blended soup back into the stock pot and add the cooked Italian sausage. Taste and stir in salt and pepper if needed. Warm soup over medium heat, until it’s hot enough for you to serve. 
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