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Preheat the oven to 400°F (200°C).
Peel and dice the butternut squash, then toss with olive oil, salt, and pepper. Roast for 25-30 minutes.
In a large pot, cook the chicken sausage until browned. Remove and slice.
In the same pot, sauté chopped onion and minced garlic until translucent.
Add the roasted squash and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
Blend the soup until smooth, then stir in the spinach and sausage. Add nutmeg and adjust seasoning.
Serve hot.