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Creamy Butternut Squash Soup with Sausage

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Our creamy butternut squash soup with sausage is made with roasted onions and garlic, coconut milk, and savory broth. It’s topped with sliced andouille sausage for an extra kick!


  • Butternut squash
  • Carrots
  • Onion
  • Garlic
  • Olive oil
  • Coconut milk
  • Chicken broth
  • Andouille sausage
  • Kosher salt
  • Ground black pepper

How to MakE Creamy bUTTERNUT sQUASH sOUP

  1. Start by preheating your oven to 450°F. Grab a sheet pan and line it with aluminum foil. Toss the squash, carrots, onion, and garlic onto the pan, then drizzle with olive oil. Sprinkle with kosher salt and ground black pepper for seasoning.
  2. Pop the pan into the oven and let the veggies roast until they’re nice and fork tender. It usually takes about 45 minutes. Once those veggies are done, transfer them into a big pot or Dutch oven.
  3. Pour the coconut milk and chicken broth into the pot. Increase the heat and bring the soup to a boil. Then lower the heat, just enough to simmer, for about 5 minutes.
  4. Meanwhile, cook the sausage. Heat a skillet over medium and add cooking oil to coat. Place andouille in the skillet and cook until browned on both sides. Transfer to a plate and set aside until ready to use.
  5. Next, carefully remove the pot of soup from the heat. Either use a blender or an immersion blender to puree until it’s nice and smooth. Season to taste with salt and pepper, if needed.
  6. Ladle soup into bowls and top it off with slices of cooked andouille sausage slices. Serve and enjoy!
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Roasted Butternut Squash Bisque with Andouille Sausage

  • Author: cooks with soul
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings 1x


This thick and creamy butternut squash bisque gets its rich, deep flavor from roasting squash, onions, and shallots. It’s topped with Cajun andouille sausage for the perfect combination of sweet and spicy.


  • 1 large butternut squash, peeled and precut into chunks
  • 3 medium carrots, peeled and cut into chunks
  • 1 yellow onion, peeled and chopped
  • 6 cloves garlic
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon ground black pepper, plus more to taste
  • 2 14-ounce cans full fat coconut milk
  • 3 cups chicken broth
  • 2 cooked andouille sausage links, sliced


  1. Preheat oven to 450° F and line a sheet pan with aluminum foil.
  2. Place squash, carrots, onions, and garlic on the pan and drizzle with olive oil; toss to coat. 
  3. Season with kosher salt and ground black pepper.
  4. Roast vegetables until fork tender, about 45 minutes.
  5. Transfer cooked vegetables to a large pot or Dutch oven.
  6. Pour coconut milk and chicken broth into the pot.
  7. Bring soup to a boil over medium-high heat. Then, reduce heat and simmer for 5 minutes to meld flavors.
  8. Carefully remove pot from the heat.
  9. Transfer to a blender and puree until smooth. Alternatively, use an immersion blender. Season to taste with salt and pepper, if needed.
  10. Ladle soup in bowls; top with sliced andouille sausage and serve.

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