Start by thinly slicing your chicken and apple sausage. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the sliced sausage and sauté for about 5-7 minutes until golden brown and crispy.

In the same pot, add another tablespoon of olive oil if needed. Add the cubed butternut squash, diced sweet onion, and minced garlic. Season with salt and pepper. Cover and cook for about 8-10 minutes, stirring occasionally.

Pour in the chicken broth. Use an immersion blender to blend until smooth and creamy.

Add the uncooked basmati rice and the browned sausage back to the pot. Stir together and make sure the rice is submerged. Reduce heat to low, cover, and simmer for about 15-20 minutes.

Once the rice is cooked through, gently fold in the baby spinach. Cook for an additional 2-3 minutes until the spinach wilts.

Taste the dish and adjust salt and pepper if needed. Stir in a splash of cream for extra creaminess if desired.