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Hubbard Squash Sausage Soup

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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.

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Saundra

Thursday 3rd of October 2019

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!!!

Kathie Lapcevic

Friday 4th of October 2019

Thank you so much for coming back and leaving your notes. I'm so glad you enjoyed it!

Marsha

Sunday 2nd of November 2014

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.

Marsha

Sunday 2nd of November 2014

oops forgot to mention recipe. My favorite thing to cook in iron is cornbread.

ruth vidunas

Saturday 1st of November 2014

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.

Mary P

Saturday 1st of November 2014

My favorite recipe is one my late mother and I put together for Tamale Pie.

Brandi Davis Bryant

Saturday 1st of November 2014

My favorite recipe is vegetable soup. Thanks for the giveaway.

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