Step 1: Brown the Sausage
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the beef sausage, breaking it apart with a spoon, and cook until browned and fully cooked through. Remove the sausage from the pot and set aside. Leave any rendered fat in the pot.

Step 2: Sauté the Vegetables
In the same pot, add the diced onion and sauté for 3-4 minutes, until softened. Add the minced garlic and cook for another minute, until fragrant.

Step 3: Cook the Butternut Squash
Add the cubed butternut squash to the pot, stirring to combine with the onions and garlic. Cook for about 5 minutes, allowing the squash to slightly soften.

Step 4: Add the Broth and Spices
Pour in the chicken or vegetable broth and add the thyme, sage, cinnamon (if using), salt, and pepper. Stir to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the butternut squash is tender and easily pierced with a fork.

Step 5: Puree the Soup
Once the squash is tender, use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender, blending until smooth. Return the soup to the pot after blending.

Step 6: Add the Cream and Sausage
Stir in the whole milk or heavy cream for extra creaminess. Return the cooked sausage to the pot and stir to combine. Let the soup simmer for another 5 minutes, allowing the flavors to meld together.

Step 7: Taste & Adjust Seasoning
Taste the soup and adjust the seasoning with more salt, pepper, or herbs if needed.

Step 8: Serve & Enjoy!
Ladle the soup into bowls and garnish with fresh parsley or thyme if desired. Serve hot with a slice of crusty bread for dipping.