Open Every Day

Fall Squash & Sausage Soup

6-8 servings


  • 1 medium butternut or other winter squash, peeled, seeded, and cut into large dice
  • 2tbsp olive oil, plus 1 tsp
  • 1 tbspn butter
  • 2 large onion,s, cut into large dice
  • 6 cloves garlic
  • 1 c TN dry red wine
  • 8 cups chicken stock
  • 1 1b TN hot sausage, crumbled
  • 1 tsbspn Worcestershire sauce
  • 1 tsp hot sauce
  • 2 tsp chopped fresh thyme
  • 2 tsp chopped fresh oregano
  • Salt & Pepper to taste


Preheat oven to 350 degrees

Place squash in a roasting pan. Toss to coat with 2tbspns of olive oil and bake until tender and slightly carmelized (25-30 minutes).  Heat butter in a large stock-pot over medium high heat until hot.  Add onions and saute until tender and browned.  Add garlic, roasted squash and wine and cook over high heat until reduced by one-half. Add stock and bring to a boil. Reduce heat to low and simmer 15 minutes.  Meanwhile, heat remaining tsp of olive oil in a a saute pan over medium high heat.  Add sausage and cook until it is browned.  Drain fat. Strain squash mixture througha fine sieve.  Puree solids and return puree to stockpot. Stir in remaining ingredients and heat thoroughly.  Ladle into individual soup bowls and garnish with homeade croutons.  

Fall Squash & Sausage Soup

Submitted by TN Department of Agriculture at Pick TN Products

Hearty soup that is a lovely appetizer or main dish showcasing seasonal ingredients & TN flavors

Printer friendly version.