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Hubbard squash sausage soup is an easy and delicious way to get your soup on this Autumn season.
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.
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.
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.
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.
Hubbard Squash & Sausage Soup
Hubbard Squash Sausage Soup is a creamy and hearty soup perfect for warming up on a cold day.
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
- In a Dutch Oven, heat the olive oil.
- Brown the sausage with the carrots, celery, and onions. Drain the fat (if necessary).
- Add the roasted squash puree and chicken broth. Season with salt and pepper.
- Bring to a boil. Reduce heat and cover, simmering until the carrots are tender.
- Whisk together the cornstarch and water. Set aside.
- Stir the coconut milk into soup. Add the cornstarch and stir.
- Heat gently and stir until the soup is warm and thickened.
- Serve Hot.
Nutrition Information:
Yield:
4Serving Size:
1Amount 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.
What a yummy recipe and such a great giveaway. Thank you.
I am going to try this looks really good
looks delish! thanks for the recipe and the giveaway!
Looks yummy! Excited about the giveaway too!
Is there a way I can enter without facebook? I don’thave a fFacebook account…
Go back up and click the ‘leave a blog comment’ entry option and that’ll get you registered without a Facebook account.
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!
Go back up and click the ‘leave a blog comment’ entry option and that’ll get you registered without a Facebook account.
This echoes Elizabeth Cotten’s question. We don’t care for feeling left out.
Go back up and click the ‘leave a blog comment’ entry option and that’ll get you registered without a Facebook account.
This sounds really YUMMY!! Thank you! :)
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
Go back up and click the ‘leave a blog comment’ entry option and that’ll get you registered without a Facebook account.
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
You should could and yum!
I have always wanted cast iron cookware. Thank you for the giveaway. The recipe for the soup looks fantastic!!!
My favorite recipe is for ancho chicken tortilla soup. We love soups on cool/cold fall and winter evenings.
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.
Thanks to Kathie for the reminder to look further down the list.
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.
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.” ^_^
Love hubbard squash this recipe sounds great
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.
Boy, this would be so nice to win. I love cast iron. Lisa
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.
Cast Iron is the only way to go! Especially love the flavor when it’s well seasoned! Would love to have this set!
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…………
I NEED this cookware! lol
like it
What a great giveaway! The recipe looks delicious.
Nice give away and some great looking receipes
I love to see and eat food cooked in cast iron.Thanks for the recipe and giveaway.
My favorite recipe is chicken gumbo.
MY favorite recipe is chicken gumbo.
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.
My favorite recipe is chicken and andouille sausage gumbo.
The recipe sounds great, and I would love to win this cookware! Judy
We love enchiladas. I make them every other week from left over roasted chicken.
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.
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.
I love ALL kinds of soup! I appreciate finding new recipes. Thanks for a great giveaway!!!
I need to find Hubbard Squash seeds. This looks good.
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! :)
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!
My favorite recipe in cast iron, besides bacon over the fire, is apple dump cake!
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!
Yum!
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.
SOUPS SOUPS AND MORE SOUPS!!
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! :)
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!) :)
I have my grandmom’s cast iron pans and love them.
The Butternut Squash and Black Bean sounds deliciously different. Would love to try that!
Pasta carbonara.
I love soup. I’m not sure it always takes a recipe!
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!
My favorite recipe is blueberry bran muffins. I wonder if I could make these over an open fire?
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!
Anything delicious is my favorite! ;) I like too many recipes to pick a favorite. Thanks for the opportunity for a chance to win.
I love, Love, LOVE beef stew!!
I really like all these recipes. If I win I am going to cook like its going out of style.
Would love to win these. I use to have some cast iron but were lost during move years ago.
My mom’s lasagna recipe is my favorite recipe.
I love Dutch oven bread.
I live dutch oven bread.
Looks yummy, and I’d love to have some good cast-iron cookware. Can you sub some other kind of squash?
bean soup is my favorite. You can add so many things!
My fav recipe is the Buttercup Black Bean Chili, but I use Butternut squash. It’s great!!
My favorite recipe is vegetable soup. Thanks for the giveaway.
My favorite recipe is one my late mother and I put together for Tamale Pie.
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.
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.
oops forgot to mention recipe. My favorite thing to cook in iron is cornbread.
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!!!
Thank you so much for coming back and leaving your notes. I’m so glad you enjoyed it!
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.
So glad to know you loved the recipe and yum to the Canadian Bacon.
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.
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.
I’m so glad to know that you enjoyed the recipe and thank you for letting us know about the changes you made!