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Butternut Squash Soup with Zucchini Noodles (Whole30-friendly)

This butternut squash soup with sausage and zucchini noodles is a healthy, low-carb soup. It's Whole30-friendly and so delicious! The broth gets so flavorful and yummy and the soup is packed with vegetables!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course, Soup
Cuisine: American
Keyword: butternut squash, soup, whole30, zoodles, zucchini, zucchini noodles
Servings: 6
Author: Food Banjo


  • spiralizer


  • 1 medium butternut squash about 3 cups diced
  • 3 Tbsp olive oil
  • 3 small zucchini squash
  • 12 oz sausage links
  • 1 onion diced
  • ¼ tsp salt
  • ¼ tsp pepper
  • 4 cups chicken broth or stock
  • 4 cups water
  • 3-4 sprigs fresh thyme


  • Preheat oven to 425 degrees F. Peel butternut squash and scoop out the seeds. Cut butternut squash into one inch cubes. Toss with 2 Tbsp olive oil, then roast on a baking sheet for 40 minutes.
  • While squash is cooking, prepare the zucchini noodles. Take the zucchini, cut off the ends, and then spiralize to create zucchini noodles. Give the zoodles a rough chop, so they are in shorter strands rather than long strands. Set side.
  • Cut the sausage links into slices. In a large stew pot, heat 1 Tbsp olive oil over medium heat. Cook the sausage, stirring occasionally, until browned. Remove the sausage and set aside.
  • Into the pot, add the diced onion, salt and pepper. Cook onion until translucent. Then add the chicken stock and water to the pot. Heat to boiling, and add the thyme sprigs. Reduce heat to medium-low.
  • Add the butternut squash cubes to the pot and simmer for 10 minutes. Then remove the thyme sprigs and scoop out 2 ½ cups of soup (both squash and liquid) into a blender. Blend until smooth. Add the mixture back to the soup and stir.
  • Increase heat to medium. Add the zucchini noodles and sausage to the pot. Cook for 5 minutes. Season with additional salt and pepper to taste, if desired.


If you don't want to take the extra step of roasting the butternut squash, you can just add to the soup. You'll just need to cook them in the soup for longer so they get tender. If you do this method, you'll still add the butternut squash to the soup at the same time you would in the recipe. However, instead of cooking for 10 minutes, you may be cooking for 20-25 minutes.