Creamy Harvest Sausage Soup
October 22, 2026 • 0 comments
This is the soup you’ll make on repeat all season. Browned sausage, sage, and thyme fill the kitchen with that cozy fall smell, then butternut squash and apples simmer down until they’re soft and sweet. Mash a few against the pot and it turns thick and creamy, no flour needed. A splash of milk and a tiny drizzle of maple pull it all together. Top it with crisp apple slices and a little cheese, and grab a big spoon.
- Prep Time:
- Cook Time:
- Servings: 4-5
Ingredients
- (2lb) Pork Country Grillers
- (½ medium) Yellow onion, diced
- (1 tsp) Dried sage
- (1 tsp) Dried thyme
- (2 cups) Butternut squash, cut into ½" cubes
- (4 cups) Chicken Bone Broth
- (2 medium - plus 1 extra for presentation) Apples, peeled and diced and sliced
- (1 tsp, plus more to taste) Salt
- (1 cup) Raw Cow Milk for Cats & Dogs, 1/2 Gallon in Plastic*
- (1 Tbsp) Raw Salted Butter for Cats & Dogs, 12OZ
- (A small splash) Maple syrup
- (for serving) Optional: fresh sage, shredded cheddar or parmesan
Directions
- Brown the sausage. In a large pot or Dutch oven over medium heat, break the sausage into small pieces and cook until browned. Add the tallow or butter only if the pot looks dry.
- Cook the aromatics. Add the onion and cook 3-4 minutes. Stir in the sage and thyme and cook 30 seconds.
- Add the squash and broth. Bring to a boil, then reduce to a simmer for 15 minutes.
- Add the apples. Stir in the diced apples and simmer another 15 minutes, until the squash is completely tender.
- Thicken. Mash some of the squash and apples against the side of the pot and stir them into the broth. This gives the soup body without flour or starch. Turn off the heat and let it cool about 10 minutes.
- Make it creamier. Stir in the milk.
- Taste and serve. Adjust the salt and add a tiny splash of maple syrup to round out the apple and sage. Top with apple slices and any optional garnishes.
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*Recipe created by Animal Based Bae.
