• 1 pound Italian sausage
• 1 1/2 cups onion, chopped
• 2 tablespoons minced garlic
• 1 butternut squash, roasted
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon sugar
• 2 cups fresh baby spinach, chopped
• 2 cups chicken broth
• 2 cups water
• 1 cup red bell pepper, diced
• 1/2 cup heavy cream
• 1 teaspoon ground sage
• salt and black pepper, to taste
• olive oil, for roasting and sautéing

Preheat the oven to 400°F. Cut the butternut squash in half lengthwise and remove the seeds. Brush the cut sides with olive oil and place cut-side down on a baking sheet. Roast for 40–50 minutes, or until the squash is tender. Meanwhile, heat 1 tablespoon olive oil in a large pot over medium heat. Add the Italian sausage, onion, and garlic, and cook until the sausage is browned and the onion is tender. Scoop the roasted squash from the skin and add it to the pot along with the chicken broth and water. Puree the soup using an immersion blender until smooth. Stir in the crushed red pepper flakes, sugar, spinach, red bell pepper, and sage. Simmer until the peppers are tender, about 10 minutes. Stir in the heavy cream and season with salt and black pepper to taste. Serve hot.