Roasted Butternut squash soup with smoked sausage is a savory, creamy roasted butternut squash soup with hints of chili, sage, onion and feta for a delish fall soup.
Preheat the oven to 400°. Cut the butternut squash in half and remove the seeds. Place in a baking dish.
In a small bowl, mix together the one tablespoon oil, cumin, sage, chipotle, and 1 teaspoon of salt. Also peel the garlic but keep whole. Place the garlic in the holes of the squash where the seeds were removed.
Brush the squash with the oil and seasoning mixture. Reserve a small amount for garnish. Then bake for 35-45 minutes or until fork tender.
While the squash bakes, dice the onions and put in a soup pot or Dutch oven with 1 tablespoon oil and saute until tender.
When the butternut squash is tender, scoop out of the skin and put into the pot with the onion. Mix the chicken base and one cup of water into the pot.
Transfer into your food processor or blender and puree. When the mixture is smooth, return to the Dutch oven or pot. Stir in another cup of water and the additional teaspoon of salt and the pepper. If using the cream cheese, mix in now as well. Stir and let cook for another 10 minutes.
Cook the smoked sausage in a frying pan while the soup continues to cook.
When ready to serve garnish the soup in soup bowls with feta cheese and slices of smoked sausage.