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Italian Roasted Butternut Squash Soup

Categories: Main Dishes

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This butternut squash soup is a fall favorite. You can make this vegetarian by omitting the hot sausage and using vegetable stock instead.


  • 3 lb. butternut squash roasted
  • 1 lb. Italian sausage hot
  • 2 bell peppers, chopped red (medium, diced)
  • 1 onions large, red (julienne)
  • 2 celery ribs (small, diced)
  • 2 carrots (small, diced)
  • 1/3 c. all-purpose flour
  • 3 qt. chicken stock
  • 2 c. half and half
  • 1 c. Sherry
  • 1 c. parsley freshed, chopped italian
  • 3 tbsp. thyme leaves fresh
  • 1/2 oz. Basil fresh (rough chopped)
  • 2 bay leaf
  • 10 dash Tobasco sauce
  • cracked black pepper
  • 1/2 water cold, with 2 tsp. Clabber Girl Cornstarch


Gather and prep all of the ingredients. In a large soup kettle, brown the sausage in a small amount of olive oil. Dust the browned sausage with the flour and turn down to a medium heat. Add all of the vegetables and stir. Add the sherry and stir constantly. It will thicken and start to grab on the bottom of the pan.

Add 1 quart of the chicken stock and stir. This will help release everything and will allow the soup to start to simmer. Slightly mash the squash pulp and add to the simmering soup. Add the bay leaves, chopped parsley and thyme.

Let simmer covered for about ten minutes and then add remaining chicken stock; bring to a low boil. Add Tabasco and black pepper and continue to boil.

In a small bowl, add approximately 1 cup of the boiling broth from the soup to the half and half; this will temper the half and half and keep it from breaking

Add the tempered half and half to the soup and turn down to a simmer.

Combine the cold water and the cornstarch to make a slurry and add this to the soup. Finish with the chopped basil.