Warm up a cold day with this squash and sausage soup.

Yield: 4-6 servings

Difficulty Rating: Intermediate

Nutritional Highlights: Lean pork is high in protein, B vitamins and a good source of potassium and zinc.

Recipe Created By:


  • 1 medium butternut, Hubbard or other fall squash, peeled, seeded and cut into large dice
  • 2 tablespoons olive oil, plus 1 teaspoon
  • 1 tablespoon butter
  • 2 large onions, cut into large dice
  • 6 cloves garlic
  • 1 cup dry red wine
  • 8 cups chicken stock
  • 1 pound hot sausage, crumbled
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce
  • 2 teaspoons fresh thyme, chopped
  • 2 teaspoons fresh oregano, chopped
  • salt and freshly ground black pepper, to taste
  • homemade croutons made from bread, for garnish


  1. Preheat oven to 350 degrees.

  2. Place squash on a roasting pan. Toss to coat with two tablespoons of olive oil and bake until tender and slightly caramelized (25-30 minutes).

  3. Heat butter in a large stockpot over medium-high heat until hot. Add onions and saute until tender and browned. Add garlic, roasted squash and wine and cook over high heat until reduced by one-half.

  4. Add stock and bring to a boil. Reduce heat to low and simmer 15 minutes.

  5. Meanwhile, heat remaining teaspoon of olive oil in a saute pan over medium-high heat. Add sausage and cook until it is browned. Drain fat.

  6. Strain squash mixture through a fine sieve.

  7. Puree solids and return puree to stockpot. Stir in remaining ingredients and heat thoroughly.

  8. Ladle into individual soup bowls and garnish with homemade croutons.

Recipe From: Farm Flavor - www.farmflavor.com

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