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Hubbard squash sausage soup is an easy and delicious way to get your soup on this Autumn season.

 Hubbard Squash Sausage Soup in a white cup with a spoon sitting in front of a hubbard squash.

Full of veggies and dairy-free creaminess, this hearty soup is perfect for weeknights, potlucks, and casual dinner gatherings.

Preparing Hubbard Squash

Hubbard squash recipes are necessary as each one can easily weigh more than 20 pounds. Thankfully they cook up easily and the puree has many uses.

Start by cutting that squash in half, remove the seeds and strings. Placing the squash cut side down on a rimmed baking sheet. Bake the squash in a 350 degree oven until the skin is easily pierced with a fork. Likely an hour or more.

Let cool and scoop out the flesh. Mash this flesh with a potato masher or puree in a blender or food processor.

Use this pureed squash in the following soup or in any recipe that calls for canned pumpkin puree. Freeze any leftovers in bags, containers, or jars for use later.

Use Any Winter Squash

While this recipe was originally created to use hubbard squash, specifically, any winter squash you have on hand will work.

Hubbard squash sausage soup in a white cup with a spoon sitting in front of a hubbard squash.

Don’t have any winter squash on hand? Canned pumpkin will work just great, too.

Coconut Milk

The combination of coconut milk and italian sausage is quite delicious. It also makes for a creamy soup while skipping dairy for anyone who might be sensitive.

Hubbard squash sausage soup in a white cup with a spoon.

Use full fat canned coconut milk for the best flavor. The coconut milk sold near nut milks in the grocery store will likely work but the creaminess isn’t the same.

Italian Sausage

Use mild or hot Italian Sausage, whatever you prefer. A chicken or turkey sausage would also work if your family doesn’t eat pork.

Hubbard squash sausage soup in a white cup with spoon and napkin.

A bulk italian sausage works perfectly but you could remove the casing from links. Heck, even sliced links would likely work though differently.

Optional Thickening

If a thicker soup is preferred, simply thicken with cornstarch mixed with water. Using cornstarch keeps the soup gluten free but if that’s of no concern use flour.

Make it a Meal

This is a hearty and filling soup. Round it out as a full meal by serving it with some homemade rye bread or savory cheddar caraway muffins. Serve an easy green salad with it as well.

Yield: 4 Servings

Hubbard Squash & Sausage Soup

Hubbard Squash Sausage Soup in a white cup with spoon.

Hubbard Squash Sausage Soup is a creamy and hearty soup perfect for warming up on a cold day.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 1 Pound of Ground Sausage
  • 1 Medium Onion, chopped
  • 1 Cup Carrots, sliced
  • 1/2 Cup Celery, sliced
  • 1 Tablespoon Olive Oil, optional
  • 3 Cups Roasted & Pureed Hubbard Squash
  • 14 ounces Canned Coconut Milk
  • 4 Cups Chicken Broth
  • Salt & Pepper to Taste
  • 2 Tablespoons Cornstarch, optional
  • 1/4 Cup Cold Water, optional

Instructions

  1. In a Dutch Oven, heat the olive oil.
  2. Brown the sausage with the carrots, celery, and onions. Drain the fat (if necessary).
  3. Add the roasted squash puree and chicken broth. Season with salt and pepper.
  4. Bring to a boil. Reduce heat and cover, simmering until the carrots are tender.
  5. Whisk together the cornstarch and water. Set aside.
  6. Stir the coconut milk into soup. Add the cornstarch and stir.
  7. Heat gently and stir until the soup is warm and thickened.
  8. Serve Hot.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 643Total Fat: 57gSaturated Fat: 30gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 74mgSodium: 1990mgCarbohydrates: 17gFiber: 2gSugar: 6gProtein: 18g

We try our best but cannot guarantee that nutrition information is 100% accurate.

Did you make this recipe?

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80 Comments

    1. Go back up and click the ‘leave a blog comment’ entry option and that’ll get you registered without a Facebook account.

  1. What an awesome giveaway!! My only issue, I am not a subscriber to Facebook…wish there was a way to enter, we LOVE cast Iron. It truly makes a difference when cooking!

    1. Go back up and click the ‘leave a blog comment’ entry option and that’ll get you registered without a Facebook account.

    1. Go back up and click the ‘leave a blog comment’ entry option and that’ll get you registered without a Facebook account.

  2. The soup looks/sounds yummy. Would love to enter the giveaway but we don’t do facebook.

    God bless to you and your family.

    April

    1. Go back up and click the ‘leave a blog comment’ entry option and that’ll get you registered without a Facebook account.

  3. I have been wanting to get a cast iron pan for a while now. Since I don’t own one yet, I don’t have a recipe that I have cooked in cast iron. But my favorite recipe would have to be stuffed peppers. Can you cook that in cast iron? Lol

  4. I foolishly gave away most of my cast iron cookware when I moved 12 years ago … and have lived to regret it. Winning this set would be a miracle. Thanks for the opportunity.

  5. I foolishly gave away most of my cast iron cookware when I moved 12 years ago … and have lived to regret it. Winning this set would be a miracle. Thanks for the opportunity. My favorite recipe to cook in it? Probably chili.

  6. My favorite thing to make (not really a recipe) is a good stew. Meat, potatoes, and and veggies we have left over from the garden. Perfect meal to eat in front of the fireplace. As my mother always said “A good, stick to your ribs meal.” ^_^

  7. Your rutabaga and split pea are the perfect combination! why didn’t I think of that? Thank you for such a wonderful and useful giveaway.

  8. Terrific Giveaway! Cooking in cast iron also helps transfer iron into the foods, which is great for us gals! I also love Cinnana Bread baked in cast iron.

  9. Cast Iron is the only way to go! Especially love the flavor when it’s well seasoned! Would love to have this set!

  10. i dont really have favorites per se cause i just love too many and it depends on what i am craving or what my body needs… but i do love meats and seafood!! could eat that everyday! :) but love breads and veggies and fruits to, so…………

  11. I Love Anything & Everything Cooked in Cast Iron! Both My Grandmother & Mother Cooked in Nothing But! :-) So many favorite recipes, but I really adore stir fried pea pods with mushrooms, onions and a sprinkling of sesame seeds.

  12. I was brought up, by generations of cast iron cookers, and to this day, everything taste better, cooked in cast iron. Given a choice, I’d choose cast iron over anything else. I’m teaching my grandkids to use it, and will teach the great-granddaughter, when she’s big enough. I would love to win, and engrave my name on them, so they can’t be claim by any one else in the family, or by their friends.

  13. Thank you for the opportunity to win this cast iron cookware package. I have one large pan that is the only one I use… over and over and over. I would love to be able to add to my collection.

  14. I have to choose ONE!!! LOL I guess I would have to say Chili with cheese topped cornbread on top. Is best when cooked over a fire, but, good on the stove top too! Cooked in a dutch oven of course! :)

  15. Chicken stew and cornbread. Boil 4 chicken breasts in water. Remove chicken, let cool, then shred. To chicken broth add 3 to 4 small diced potatoes, Rotel tomatoes or stewed tomatoes, can of cream style corn, one small diced onion. Add shredded chicken and additional chicken broth or water and cook until the potatoes are tender. Serve with crackers, tabasco sauce and corn bread – I like mine sweet!

  16. We recently bought a grill pan and panini press from Amazon and have made some amazing panini. My favorite was a turkey, cheese, and fig jam and it was delicious!

  17. I’ve never cooked with cast iron, so I don’t have a favorite recipe. We’ve been acquiring cast iron cookware at flea markets,, learning to clean/restore the various pieces. Next will be to learn how to cook with it.

  18. I grew up cooking in cast iron, and for many years after we were married. I sure miss my cast iron! I’m trying to move away from all the unhealthy pots and pans and back to cast iron….this would be a great help! :)

  19. My favorite recipe in cast iron….oh, there are so many things, but good ol fashioned fried potatoes doesn’t come out the same in anything but cast iron! (Sorry for the double post, I didn’t see the subject for comment until after I already had!) :)

  20. I haven’t tried any recipes yet- haven’t been able to cook much since finding this website. But I will be back to it soon and this recipe looks like a great place to start. I was already running through ingredients I already have on hand between freezer and pantry. I’m only issing the onion and carrots. I’m almost tempted to go ahead and make it anyway! I guess I’ll be a little patient and wait a few days so I can get those as I’m sure they’ll really add to the recipe. Thanks for all the great looking recipes and the cast iron give away! Would love to have cast iron again!

  21. My very favorite in cast iron? Bake a winter squash. When nearly done, add mixture of 1 lb. browned sausage, 1/2 cooked onion and 1 1/2 cups of veggies. Add to the squash cavity and return to the oven to meld flavors for 15 minutes. You may add cheese to the top if you wish. We don’t. Remove from oven, serve, enjoy! I also love cornbread baked in a cast iron pan. Thank you for the chance to enter to win. This would be an incredible opportunity!

  22. Anything delicious is my favorite! ;) I like too many recipes to pick a favorite. Thanks for the opportunity for a chance to win.

  23. my favorite recipe is anything that I can put in the crock pot or dutch oven and then come back in a couple of hours and have a wonderful dinner.

  24. Cast iron is my favorite because I love to cook on my woodstove. Thanks for the yummy recipe and the opportunity to grow my collection…would love the dutch oven.

  25. I made this recipe… I didn’t see any reviews at the time probably because I was more excited about the image I saw of this soup. So I used orange & white carrots, vegetable broth, vegan brats that I broke up in the pan, and put whole rosemary, whole sage & whole thyme in the pot at step 3. Otherwise followed the recipe. This turned out amazing!! Brought it to work & everyone loved it!! Next time I will make it the same but I am curious about using spicy Italian seasoned vegetarian sausage. Thank you for sharing this perfect recipe!!!

  26. Okay, so I’m 8 years too late for the party but the Hubbard squash soup IS delicious. I substituted thick cut Canadian bacon for the sausage but the rest is as you wrote.
    Thanks for the recipe. Does this mean I’m too late for the giveaway? Just kiddin.

  27. I normally make this with butternut squash I roast and puree myself, but I was craving it last week and my store had no butternut squash! I was lucky enough to find butternut squash puree in cans and used that instead, and it worked just fine. I will keep on roasting it, but knowing I don’t have to scramble if my main ingredient isn’t handy really helps!

    Thanks so much for the recipe! I usually add a cup of frozen peas to it, and maybe some diced tomatoes.

  28. This was my first time cooking and eating a blue hubbard squash, and this was so good! I used regular ground breakfast sausage, and chopped garlic, dried thyme, and fresh sage from my garden, and I did use full fat coconut milk and cornstarch. Oh, also Lawry’s garlic salt with parsley.

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