Instructions

1. Begin by preparing your ingredients. Peel the butternut squash using a vegetable peeler, then cut it in half lengthwise. Scoop out the seeds and discard them. Dice the squash into approximately 1-inch cubes for even cooking.
2. Next, chop the onion into small pieces. This will help it cook down quickly and evenly in the soup.
3. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion for about 5 minutes, or until it becomes translucent and fragrant.
4. Add the sliced chicken sausages to the pot with the onions. Cook for an additional 5 minutes, stirring occasionally, until the sausages are browned and heated through.
5. Once the sausages are browned, add the diced butternut squash to the pot. Stir well to combine all the ingredients.
6. Pour in 4 cups of chicken broth, ensuring that the squash is fully submerged. If necessary, add a little more broth or water to cover the squash completely.
7. Season the mixture with salt, pepper, and 1 teaspoon of thyme. Stir to incorporate the seasonings evenly throughout the soup.
8. Increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 20 minutes, or until the butternut squash is tender when pierced with a fork.
9. After the squash is tender, remove the pot from the heat. Using an immersion blender, puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender, then return it to the pot.
10. Once the soup is blended to your desired consistency, taste and adjust the seasoning with additional salt and pepper if needed. If the soup is too thick, you can add a bit more broth or water to reach your preferred consistency.
11. Serve the butternut squash soup hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired. Enjoy your delicious and hearty meal!