Rustic Squash and Sausage Soup

September 20th, 2012

When I launched Squash Fest 2012 this week, my squash-roasting bonanza was sparked by a need to make Harvest Mac ‘N Cheese for a dinner gathering.  But I bought a huge squash and had a bunch of extra roasted squash chunks to deal with.  What to do?  What to do?

Make a yummy soup.

This recipe is adapted from a Better Homes & Gardens recipe and is truly divine.  The “savory squash puree” can be made by peeling and chopping a squash, then tossing it with salt, pepper, olive oil, sage, and rosemary and roasting on a cookie sheet at 375 for 45 minutes.  Then puree in a food processor, adding water to desired texture (think: baby food).

Now, if only I could get my kids and husband to agree…

Rustic Squash and Sausage Soup

Serves 4
A crusty French bread is a perfect accompaniment to this flavorful fall soup.


  • 1/2lb bulk Italian sausage
  • 3 1/2 cups chicken broth
  • 2 Medium potatoes (peeled and chopped)
  • 2 cups roasted savory squash puree
  • 1 cup milk
  • 2 cups fresh spinach (torn)


Step 1
In a large saucepan, brown sausage of medium heat, breaking up the chunks with a wooden spoon. Drain and return to pan. Add chicken broth and potatoes. Bring to a boil, then reduce heat and simmer, covered, for 10 minutes.

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