In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Thinly slice the chicken sausage and add it to the pot, sautéing for about 5-7 minutes until golden brown and fragrant. Stir occasionally to ensure even cooking, then remove the sausage from the pot and set it aside on a plate.

In the same pot, heat another tablespoon of olive oil. Add cubed butternut squash, diced onion, minced garlic, salt, and pepper. Cover and cook for 10-15 minutes, stirring occasionally, until the squash is fork-tender and the onions are softened.

Pour in 3 cups of chicken broth and bring the mixture to a gentle simmer. Using an immersion blender, puree the contents until creamy and smooth.

Stir in 1 cup of uncooked basmati rice and the sautéed chicken sausage. Mix well and cover the pot. Reduce heat to low and let it simmer for approximately 20 minutes.

Once rice is cooked, fold in 2 cups of baby spinach until it wilts. Allow to heat through for another minute or two.

Remove from heat and serve hot in bowls.