Roasted Squash and Apple Soup with Andouille Sausage

This Roasted Squash and Apple Soup with Andouille Sausage is sweet, savory and ABSOLUTELY DELICIOUS! Rich and creamy, with a little spice, this is the perfect winter soup for any occasion.

overhead shot of 3 bowls of butternut squash and apple soup with andouille sausage

“soup is the song of the hearth

…and the home.” This quote, from Louis P. De Gouy, just about sums up exactly how I feel about soup. I’m a big fan of cozy, hearty winter soups. This Roasted Squash and Apple Soup could not get ANY cozier! The sweetness of the pureed roasted squash, apple, and onions, plus the spicy and salty flavor of the andouille sausage, takes this dish to depths most soups only dream of. Sweet AND savory, with hints of cinnamon and sage running through, this soup is by far my all time favorite cozy comfort food.

roasted squash and apple soup with andouille sausage.

why i love this roasted squash and apple soup with andouille sausage

This soup is a SHOW STOPPER! It can stand alone or go on the side. It’s super rich and hearty, so a little goes a long way. But not only is this soup impressively delicious, it’s NOT THAT HARD! You roughly chop all the veggies and plop them onto a roasting dish all together. After they are done roasting, you pretty much just dump everything into a heavy bottom pot, puree, and simmer! It can come together in a little over an hour, and you can keep it simmering on the stove all day. With the andouille sausage finely chopped and fried up on the stove, you can get a little spicy salty kick in every bite!

roasted squash and apple soup with andouille sausage

ingredients you’ll need

how to make roasted squash and apple soup with andouille sausage

Preheat oven to 400°F. Prepare a baking sheet with non stick spray or aluminum foil. Place butternut squash, apples, and onions in a large bowl. Drizzle 2 tablespoons of olive oil and the cinnamon, and mix until completely coated. Pour vegetables onto baking sheet and bake for 45-50 minutes. Once they are done roasting, allow to cool for 5-10 minutes.

Meanwhile, heat the rest of the olive oil a large heavy bottom pot or dutch oven. Sauté garlic and sage until fragrant. Add roasted vegetables, pumpkin puree, chicken stock, cream, curry powder, ground ginger, and salt and let simmer for 15 minutes. Using a blender or an immersion blender, puree soup until smooth. Let simmer for another 15 minutes, or longer, so help the flavors develop.

In a small sauté pan, sauté the andouille sausage until browned and crispy. Top soup with andouille sausage, cream, and crispy fried sage (it doesn’t taste great raw).

tips for making this hearty soup!

Make this soup ahead and re-heat when you’re ready to eat, OR, you can freeze it!

Store in an airtight container in the refrigerator for up to a week!

You can make vegan or vegetarian easily by replacing the chicken stock with vegetable stock and leaving off the andouille sausage!

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overhead shot of 3 bowls of butternut squash and apple soup with andouille sausage
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5 from 2 votes

Roasted Squash and Apple Soup with Andouille Sausage

This Squash and Apple Soup with Andouille Sausage is sweet, savory and ABSOLUTELY DELICIOUS! Rich and creamy, with a little spice, this is the perfect winter soup for any occasion.
Course Dinner, Lunch, Main Course, Side Dish
Cuisine American
Keyword andouille sausage, apple banana bread, butternut squash soup, pumpkin soup, roasted squash and apple soup, roasted squash and apple soup with andouille sausage
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4 bowls
Cost $5

Equipment

  • Dutch oven / heavy bottomed stock pot
  • Blender / immersion blender
  • baking sheet

Ingredients

  • 1 butternut squash peeled and diced
  • 2 apples cored and diced
  • 1 onion diced
  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • 15 ounces (1 can) pumpkin puree
  • 3 cups chicken stock
  • 1/2 cup cream (half and half)
  • 2 teaspoons curry powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 3 sage leaves plus additional for topping*
  • 2 links andouille sausage minced

Instructions

  • Preheat oven to 400°F. Prepare a baking sheet with non stick spray or aluminum foil. Place butternut squash, apples, and onions in a large bowl. Drizzle 2 tablespoons of olive oil and the cinnamon, and mix until completely coated.
  • Pour vegetables onto prepared baking sheet and bake for 45-50 minutes. Once they are done roasting, allow to cool for 5-10 minutes.
  • Meanwhile, heat the rest of the olive oil a large heavy bottom pot or dutch oven. Sauté garlic and sage until fragrant.
  • Add roasted vegetables, pumpkin puree, chicken stock, cream, curry powder, ground ginger, and salt and let simmer for 15 minutes.
  • Using a blender or an immersion blender, puree soup until smooth. Let simmer for another 15 minutes, or longer, so help the flavors develop. **
  • In a small sauté pan, sauté the andouille sausage until browned and crispy.
  • Top soup with andouille sausage, cream, and crispy fried sage (it doesn't taste great raw).

Notes

*For the sage you use as toppings, place directly into sauté pan with andouille sausage and leave until crispy!
**If your blender isn’t big enough, portion out single servings of soup to blend seperately.
Store in an air-tight container in the refrigerator or freeze for later!
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4 thoughts on “Roasted Squash and Apple Soup with Andouille Sausage”

  1. 5 stars
    Such a delicious soup! So rich and satisfying. It’s also beautiful and would definitely impress your friends (when we get back to being able to cook for our friends!).

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