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Butternut Squash Apple Sausage Soup – Your little butternuts will love this hot, comforting, and delicious seasonal soup on a chilly fall day!

This year for Simple Seasonal’s 2nd Blogiversary I had big plans to make something deliciously, sinfully sweet and cake-like. Much like the All-Natural Funfetti Cake I made last year topped with a chocolate buttercream frosting and a single candle marking our first year as a little food blog. Instead, life had different plans for me and October 15th came and went, and with it no sinfully sweet cake to share with you.

As I previously mentioned in recent blog posts, I’m expecting a cuddly, adorable baby boy in less than two weeks. The last month of my pregnancy has involved wacky blood pressures and a hospitalization which ended in being told that I’m stuck on bed rest. Apparently cake making doesn’t fall into the bed-rest-approved set of activities. 😠

In anticipation of the arrival of the newest member of my family, I fortunately took some time last month pre-making content to share with you in the month of November. One of the recipes I chose to do is Butternut Squash Apple Sausage Soup. This recipe is actually a remake of one of my earliest blog posts and I thought it would be apropos to share this in celebration of Simple Seasonal’s 2nd Blogiversary. The sad state of the pictures that I took two years ago, in contrast to what I’m posting today, even surprised me. I’m so happy to see how far this blog has come.

Just for fun… promise not to laugh… here is my original, horrifying photo of Butternut Squash Apple Sausage Soup! 😱

Needless to say, this image has drawn absolutely NO traffic to my website, and highlights the importance of quality photography when running a food blog. This recipe is absolutely delicious, though. It’s sweet, savory, and has the added taste of apple and nutmeg, making it perfect for enjoying on a chilly fall day. It’s my hope that my new photos will draw this recipe the love and traffic that it deserves…

Going back to my 2nd Blogiversary… So much of the progress that this blog has made over the last two years stems from improving my photography skills – literally taking this blog from a hobby to something profitable! Aside from investing in the right photography equipment, I also owe much of my progress to a couple of photography books. The first is Tasty Food Photography by Lindsay Ostrom at Pinch of Yum. The Second is The Food Photography Book by Nagi Maehashi at Recipe Tin Eats. If you’re new to the food blogging world, first things first, work on your photography skills. Who knows where you may also find yourself in two years…

P.S. I promise to make you some cake for my 3rd blogiversary. 😉

Butternut Squash Apple Sausage Soup

Name: Butternut Squash Apple Sausage Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 6-7 C cubed butternut squash; 12 oz package uncured chicken apple sausage; 1 Tbsp olive oil; 1 C coarsely chopped carrots; 1/3 C coarsely chopped celery; 1 C coarsely chopped sweet onion; 1/2 tsp dried garlic granules; 1/8 tsp ground nutmeg; 1/2 tsp ground black pepper; 4 C low-sodium chicken broth; salt to taste

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Your little butternuts will love this hot, comforting, and delicious seasonal soup on a chilly fall day!

Ingredients

6-7 C cubed butternut squash
12 oz package uncured chicken apple sausage
1 Tbsp olive oil
1 C coarsely chopped carrots
1/3 C coarsely chopped celery
1 C coarsely chopped sweet onion
1/2 tsp dried garlic granules
1/8 tsp ground nutmeg
1/2 tsp ground black pepper
4 C low-sodium chicken broth
salt to taste

Instructions

Cut the apple sausage into bite-sized pieces, brown in the pot to be used for making soup, and then set aside.
Chop carrots, celery, and onions and place them with the oil into the uncleaned pot that the apple sausage was cooked in. Sauté on medium-low heat until the onions are translucent without browning (about 5 minutes).
Add butternut squash, garlic, nutmeg, and pepper to the pot. Stir and sauté 1 minute before adding chicken broth. Refer to my "How To Cut a Butternut Squash" post for prepping your butternut squash.
Turn heat up to high, bring to a boil, and then reduce heat to medium-low to simmer. Simmer until the butternut squash is soft when pierced with a fork and beginning to fall apart.
Purée soup with an immersion blender until smooth. If you don't have an immersion blender, this can be done in a regular blender (which is more of a hassle).
Reheat sausage in a small sauté pan or the microwave. Serve soup hot, topped with apple chicken sausage, and garnished with a pinch of nutmeg.

Refer to my How To Cut a Butternut Squash for an awesome KITCHEN HACK that makes cutting your butternut less of a hassle.

Check out this other photography remake…

Also check out my 1st Blogiversary blog post…

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Comments

Faina Klyuznan says

February 8, 2015 at 2:35 pm

Just made this soup, I had less butternut squash on hand so it did come out more soupy & not as creamy but still very yummy. Thanks for sharing!

- Rachel says
  
  February 12, 2015 at 2:10 pm
  
  I’m happy to hear that it was yummy. Happy healthy eating!
  
adina says

November 11, 2016 at 3:23 am

I wish you all the best! These two weeks will be over soon and then you will have a beautiful baby as a reward. And it is so funny: my blog also turned 2 recently (completely forgot to make something special to celebrate), my latest post is a remake of one of my first posts and it deals with photography as well. And it is a pumpkin recipe. 🙂 🙂 🙂

- Rachel says
  
  November 15, 2016 at 2:15 pm
  
  Happy 2nd blogiversary to you too! I’ll head over to Where Is My Spoon to check out your blog post remake.