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Start by thinly slicing the chicken sausage and add it into a skillet with olive oil. Sauté on medium heat until they're golden brown on both sides.
While the chicken cooks, cut off ends of butternut squash, peel it. Cut off bottom, scoop out seeds and cube squash.
Once sausage is golden brown, remove the from the pan and set aside.
Next, heat up a large pot, add in a little more olive oil along with the cubed butternut squash, diced onion, minced garlic, salt, and black pepper. Cover the pan and stir every few minutes until the butternut squash is tender.
Once the butternut squash is tender, add in the chicken broth and use an immersion blender to make the creamy sauce. (You can also transfer into a blender.)
Add the uncooked rice and chicken sausage into the sauce and stir well. Cover the pan and let simmer on low until it's ready. Finish by folding in the baby spinach and serve hot!