Food Network
Home> Recipes>
Butternut Squash and Italian Sausage Soup Recipe

Butternut Squash and Italian Sausage Soup

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (62)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 62

Showing 11-20 of 62

Sort by:

Newest

  • on November 12, 2011

    Flag

    Amazing! I substituted dried thyme for the sage, since I didn't have that on hand. My husband and I both loved this. Plan to make another batch to freeze. Delicious!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 07, 2011

    Flag

    I make this every winter and my husband keeps asking for it. Yummy!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 13, 2011

    Flag

    Very good, very rich! I used beef stock instead of chicken, because of everything I forgot to buy chicken stock. It came out very well. I served it with a sliced baguette as well. I would maybe reduce the cream a bit but otherwise the soup was delicious and great for this cold, rainy day!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 21, 2011

    Flag

    This soup was better than I expected. I used chorizo as one person suggested, skipped the marjoram and sage, used beef broth instead of chicken, and accidentally forgot the cider vinegar at the end. Oh and lastly, I didn't puree all of the meat in the soup. I just simmered the squash in the broth and added a bit of the meat for flavor. I then pureed it and then added the meat in.

    So even w/ all of these changes the soup was delish. The chorizo really gave it a great flavor and the squash and cream tamed it down a bit so that my young boys could eat it. They really enjoyed it too so we will be making this again in the future!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 22, 2011

    Flag

    This was AWESOME!!! We did alter a tad. We used sweet turkey italian sausage and left out the cream. We also skipped the fried sage leaves because they turned black and nasty looking. We made crostini out of a fabulous baguette and served it with the soup and it just made the recipe so much better! You MUST try it! I loved it even without the cream and we really do not need the added fat!! This is a must try whether you alter it or not!!! Very hardy even blended.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 18, 2011

    Flag

    This is absolutely fantastic. I've never even had a squash soup, but decided to give this a try on a cold weekend night. Followed the recipe exactly except I excluded the marjoram.

    When I sat down in front of the TV with a bowl, I found myself saying out loud, "this is unbelievable." It was that good.

    One of the better dishes I've had in the last 6 months. It was pretty much perfect in my opinion.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 11, 2010

    Flag

    I love this recipe! I do not puree the soup entirely nor do I pass it through a fine-mesh strainer. It is absolutely delicious!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 18, 2010

    Flag

    Made this delicious soup for the first time last year. Everyone loved it! Definitely making it again this year.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 01, 2010

    Flag

    Used banana squash; removed the skin, cubed & used olive oil -- roasted at 400 for about 35 minutes or so. Also, added chicken sausage with roasted red pepper & spinach. Pureed the squash and sausage, but left some chunks. Only used about 1/3 cup of milk. I would make this again and perhaps freeze the leftovers.

    Banana squash is much sweeter than butternut squash.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 26, 2010

    Flag

    One of my wife's favorite things that I make and every time I make it everyone goes gaga for it. Everyone wants the recipe, too. Absolutely perfect soup. One tip: Don't make the mistake that I once did of using pre-cubed squash pieces instead of whole butternut squash. The taste is completely different and nowhere near as good. It's a bit of a hassle to scoop-out the squash but well worth the effort.
    One of our favorite dishes. Bravo, Emeril!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 Next »
Advertisement

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.