Roasted Butternut Squash blended together with vegetables, wine & broth to create a luxuriously smooth soup. Topped with sweet & spicy Linguica sausage for a twist on the classic!
Butternut Squash soup is a very simple soup recipe that uses basic ingredients, but leaves you with a delicious & creamy soup that will keep you warm all season long! The hardest part of this entire recipe is breaking down the squash, which if you haven’t done before, can be very intimidating. I’ve broken down the steps below to show you that it really is not very difficult, it just takes a very sharp (& large) knife, as well as some confidence! The other thing to note in this recipe is that it calls for Linguica. Linguica is a Portuguese spiced pork sausage that can be easily found in Whole Foods or other specialty stores. If you can’t find Linguica, Chorizo can be used instead. You could also substitute any sausage you like, but I prefer a spiced sausage because they are more flavorful & will add more depth to your soup.
This is a very simple soup recipe that uses basic ingredients, but leaves you with a delicious & creamy soup that will keep you warm all season long! The hardest part of this entire recipe is breaking down the squash, which if you haven’t done before, can be very intimidating. I’ve broken down the steps below to show you that it really is not very difficult, it just takes a very sharp (& large) knife, as well as some confidence! The other thing to note in this recipe is that it calls for Linguica. Linguica is a Portuguese spiced pork sausage that can be easily found in Whole Foods or other specialty stores. If you can’t find Linguica, Chorizo can be used instead. You could also substitute any sausage you like, but I prefer a spiced sausage because they are more flavorful & will add more depth to your soup.
What You Need to Make Butternut Squash Soup
- butternut squash
- olive oil
- kosher salt
- black pepper
- fresh thyme
- linguica (or other sausage)
- carrot
- celery
- onion
- white wine
- chicken stock
- heavy cream
How to Cut a Butternut Squash
Cutting a butternut squash can be very intimating (& dangerous) if you don’t know what you’re doing! In my experience, this is the best way to safely cut a butternut squash. Begin by peeling the squash: peel the long end first, then the bulb end. Next slice off the top & the bottom. Then cut the squash in half separating the long end from the bulb end. Hold the long end tightly & using a very sharp knife slice right down the middle between the long end & the bulb end.
Once you have two halves
Once you have separated the two halves begin with the bulb half. Slice it down the middle & remove all the seeds. Then cut it into long slices (like you’re cutting cantaloup or watermelon). Cut the slices into 1” cubes. Then working with the long end, slice the entire thing into 3 large planks, cut each plank into slices, then cut the slices into 1” cubes.
Once all your squash is cut into cubes, place it on a rimmed baking sheet & toss with olive oil, salt, pepper & thyme stems. I like to roast a little over 4 cups of squash because, as it cooks it releases moisture, so you end up with less than you started with & you want at least 4 cups of cooked squash for the soup.
Roasting the Squash
Roasting the squash gives it much deeper of a flavor & breaks it down perfectly to be used in soup. This is also a great recipe for simply roasted squash so you could use this method if you wanted a pan of delicious roasted squash!
Bringing the Soup Together
The soup starts with a base of vegetables that are cooked down until they’re soft, then get blended together with the squash, some wine, broth & a touch of cream for a decadently smooth & delicious fall soup!
FAQs about Butternut Squash Soup
I source mine from Whole Foods. It can be found with the bacon & other packaged meats. If your location does not carry it, or you don’t have a Whole Foods, it can be found online.
Yes! Any spiced pork sausage will work. You want something with a lot of flavor, bonus if it has a smokiness to it!
Butternut Squash Soup With Linguica & Thyme
Ingredients
- 4 cups Butternut Squash cut into 1" cubes
- 6 tablespoons Olive Oil divided
- Kosher Salt
- Black Pepper
- 6-8 sprigs Fresh Thyme or 2 teaspoons dried
- 1 lb Lunguica cut into thin rounds
- ¾ cup Carrot small diced
- 1 cup Celery small diced
- 1 cup Yellow Onion small diced
- ¼ cup White Wine
- 2 cups Chicken Broth plus more finishing, if needed
- 2 tablespoons Heavy Cream
Instructions
- Preheat oven to 375°.
- Toss cubed squash with 3 tablespoons olive oil, 2 teaspoons kosher salt & 1 teaspoon black pepper. Place on a large rimmed baking sheet, making sure all the squash fits in one layer. Top with 6-8 sprigs of fresh thyme (or 2 teaspoons dried). Roast for 60 minutes, or until squash has slightly browned & is tender all the way through. Once cooked, remove thyme stems & set aside.
- In a large heavy bottom pot or Dutch Oven, sauté Linguica until crispy & heated through. Remove Linguica from the pan & heat remaining 3 tablespoons olive oil over medium heat (if the Linguica renders a lot of fat, you can use less olive oil). Sauté carrots, celery & onion with ½ teaspoon salt & ¼ teaspoon pepper until soft but not browned, 7-10 minutes, stirring occasionally.
- Once veggies are cooked, turn the heat to high & add wine. Let the wine bubble up & using a wooden spoon, scrape up any browned bits from the bottom of the pan. Cook until wine has reduced by half.
- Add cooked squash & broth to the pot. Stir to combine.
- Bring the soup to a boil, then reduce the heat to a low simmer. Simmer for 5 minutes.
- To blend the soup in a blender: pour half of the soup into a high powered blender & blend until smooth. Repeat with remaining half then return soup to the pot.
- To blend the soup with a hand blender: place hand blender directly into the pot & carefully blend until smooth.
- Taste the soup & if needed, add 1 teaspoon salt. If the soup needs more broth, add extra both 1 tablespoon at a time until you reached your desired consistency.
- Finish the soup with 2 tablespoons heavy cream & serve topped with Linguica.
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