• 16 oz sausage
  • 1 large onion, diced
  • 1 teaspoon salt, plus more to taste, divided
  • 1 (2 pound) butternut squash, roasted and scooped out
  • 1 quart chicken broth
  • 1 pinch cayenne pepper or dash hot sauce
  • ½ cup heavy cream, plus more to garnish (I use half and half)
  • 2 tablespoons maple syrup, or to taste



Cook sausage in a pot over medium-low heat. Add onions and a large pinch of salt. Cook and stir until onions have softened but not taken on any color, about 10 or 15 minutes.

Raise heat under the pot to medium-high. Stir in squash, chicken broth, 1 teaspoon salt, and cayenne pepper. Bring to a simmer; reduce heat to medium-low and simmer 5-10 minutes. Reduce heat to low. Whisk until fairly smooth. Stir in cream and maple syrup; add more salt if needed.

Ladle into serving bowls. Garnish with a swirl of cream, and a sprinkle of chives and pomegranate seeds.

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