Creamy Butternut Squash Soup with Fresh Sage and Crumbled Spicy Sausage


This recipe for creamy butternut squash soup is a “30 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Erin Powell. For the creamy base, she uses pureed butternut squash and Almond Plus Protein Almond Milk from So Delicious.

Creamy Butternut Squash Soup with Sage and Crumbled Spicy Sausage

Fast and Fresh Dairy Free Time Trials Recipe ContestThis creamy butternut squash soup uses fresh sage for depth and spicy sausage for a flavorful protein-packed punch. Pre-cubed butternut squash can be bought in many stores, such as Trader Joe’s, to aid in the convenience.

For more details and to enter the recipe contest, see this post:

Special Diet Notes & Options: Creamy Butternut Squash Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, and soy-free.

For gluten-free and dairy-free creamy butternut squash soup, use gluten-free Worcestershire, such as Wan Ja Shan or Edward and Son’s.

For vegan and vegetarian creamy butternut squash soup, use vegan Worcestershire sauce, and substitute the spicy sausage with your favorite vegan alternative.

3.0 from 1 reviews
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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Bland. Had to add other herbs and spices. I thought the sausage would perk it up, but it didn’t. I went with linguicia, but if I attempt this again, it might be better with andouille or just an herb sausage with an extra shot of crushed red pepper.

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