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Butternut Squash Soup with Chicken Sausage

Butternut Squash Soup 600x600 e1520273076978

Prep: 10 minutes | Cook: 45 minutes | Servings: 4

1 Serving | Calories: 510 | Protein: 29 | Fat: 28 | Carbs: 34

Dairy-Free, Gluten-Free


  • 1 tbs. olive oil
  • 4 cups cubed peeled butternut squash (1 small or
  • medium squash)
  • 3 medium carrots, chopped
  • 1 tbs. coconut oil
  • 2 packages (24 oz.) of cooked chicken-apple sausage, cut into ½-inch pieces, then halved
  • 1 stalk celery, chopped
  • ½ medium onion, chopped
  • ½ cup fresh sage or parsley leaves
  • 2½ cups low-sodium chicken broth
  • Kosher salt and freshly ground pepper


  1. Preheat oven to 400°F.
  2. Toss diced squash and carrots with olive oil and place on a baking sheet. Bake until tender, or about 30 minutes.
  3. While the squash is cooling, heat coconut oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned — about 4 minutes. Remove from pan.
  4. Place squash, carrots, celery, onion, sage, chicken broth, 2½ cups water and pinch of salt to the pot. Cover and bring to a simmer, then reduce the heat to low and continue simmering until the vegetables are tender, about 15 more minutes.
  5. Purée the soup in a blender in batches, then return to the pot and add the sausage. Top with sage, salt and pepper, and enjoy!


*Individual results may vary. Factors such as diet, genetic makeup, overall health and physiological differences may influence results. Please consult with your physician before embarking on any new nutritional and exercise program. Results not typical. Please consult your physician before embarking on any new nutritional and exercise program. See Official Rules for details and prize information. All amounts are in USD.