Creamy Butternut Squash Soup with Sage and Crumbled Spicy Sausage
Prep time
Cook time
Total time
Serves: 4
  • 1¼ pounds diced butternut squash, ½-inch dice
  • ½ cup diced white onion
  • ¼ oz fresh sage, finely chopped
  • 1 teaspoon kosher salt
  • 1 cup So Delicious Dairy Free Unsweetened Almond Plus Protein Almond Milk
  • 6 ounces ground sausage, fresh or in a removable casing
  • ½ teaspoon red pepper flakes
  • ½ teaspoon fresh ground pepper
  • 2 teaspoons kosher salt
  • 1 tablespoon Worcestershire Sauce
  1. In a medium pot, combine diced butternut squash, white onion, fresh sage, and 1 teaspoon kosher salt. Cover with water, turn burner on high, cover the pot with a tight fitting lid, and bring to a boil. Continue to boil until squash becomes tender. Prepare the rest of the soup ingredients while the squash is cooking.
  2. Pour 1 cup of almond milk into a bowl, and let sit on the counter until ready to use.
  3. While the squash is cooking, heat a small sauté pan on medium heat, add sausage and red pepper flakes. Break into small pieces and cook through. Before turning off the heat, pull ¼ cup squash cooking water and pour into the sausage pan, and deglaze the pan. This will help remove the delicious cooked sausage off the bottom of the pan. Set aside.
  4. Once the squash is tender, drain all but 1 cup (roughly) of the cooking liquid off. Make sure to leave the sage and onion in the mix as well. With a hand held immersion blender, blend the squash mix until smooth. Once blended, slowly pour in the almond milk with the blender running. Blend in salt, pepper, and Worcestershire Sauce. Stir in cooked sausage (with any juices that are in the pan). Taste and add more seasoning if desired. Divide between 3 bowls and devour.
Recipe by Go Dairy Free at