Allergy Friendly, Recipes

Super Simple Butternut Squash Soup

As soon as the leaves started to turn I remember getting excited for creamy butternut squash soup. I had to beg my mom for the recipe and now the tradition continues each fall for my family. Hopefully you love it and can share it with yours as well!




1 butternut squash

3-4 sweet potatoes

4-5 russet potatoes (medium)

1 red onion

1 tsp. sage

1 tsp. rosemary

7 cups of chicken broth

1/2 tsp. garlic

1 package of ground sausage (maple sausage gives an added sweet flavor and tastes amazing)

olive oil



parsley for garnish


– Preheat the oven to 450

– Peel and cut butternut squash, sweet potatoes, russet potatoes, and red onion.

-Spread evenly on large cookie sheet.

– Lightly drizzle with olive oil, add sage and rosemary. Sprinkle desired amount of salt and pepper. Make sure everything is coated evenly.

-Roast veggies in oven uncovered for about 1 hr (checking on them around 45 min to see if tender)

-Boil chicken broth and set aside

-In a large stock pot brown sausage and drain.

-Once veggies are tender let cool. Then place in blender with chicken broth and garlic. (May need to do this a few times depending on size of blender) and blend together until desired texture.

-Pour into pot with sausage,and mix together until warm, add more chicken broth if you want a thinner consistency.

-Serve and enjoy! Sprinkle with parsley to add a little color 😋

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