Recipes!
The perfect hearty and delicious Tuscan-inspired butternut squash soup recipe with Italian sausage and mushrooms. A delicious dish on a cold winter day!
INGREDIENTS
• 1 cup yellow onion 1/4-inch dice
• 1 tablespoon olive oil
• 4 cups butternut squash 1-inch cubes
• 2 sprigs rosemary
• 1/2 teaspoon kosher salt
• black pepper freshly ground, as needed for seasoning
• 3 cups unsalted chicken stock or broth
• 8 ounces white mushrooms 1/4-inch slices
• 4 cloves garlic peeled and minced
• 1/2 pound fresh Italian sausage removed from casing, about 2 sausages
• 1 tablespoon chives sliced for garnish (optional)
• 1 tablespoon fresh parsley chopped for garnish (optional)
INSTRUCTIONS
1. Heat a large pot over medium heat, then add one tablespoon olive oil to thinly coat the surface. Add onions and sauté until translucent, approximately 4 minutes.
2. Add butternut squash, rosemary sprigs and 1/2 teaspoon salt, stir, then cover. Cook over medium low heat until squash is tender, approximately 25 to 30 minutes. Check every 10 minutes, and stir if needed.
3. Remove rosemary and puree ingredients in a blender or with immersion stick blender until a smooth puree consistency is achieved. Add the puree back into the pot if removed. Gradually add the chicken stock or broth to the squash puree, a half-cup at a time and stir into the pureed squash. Add enough liquid until the desired consistency is reached, about 2 1/2 to 3 cups. Adjust the soup seasoning with salt and pepper to taste. Cover and keep the soup warm over low heat.
4. Heat a medium sauté pan over medium heat, then add one tablespoon olive oil to thinly coat the surface. Add the garlic and saute for 30 seconds, until fragrant and not browned. Add mushrooms and saute, cook until tender about 5 to 6 minutes. Lightly season with salt and pepper. Add mushrooms to the pureed soup.
5. In the same pan over medium heat, add the sausage, breaking down into smaller pieces and cook through about 7 to 8 minutes. Add to the pureed soup.
6. Reheat the soup if needed, taste and adjust seasonings if needed. Serve the soup garnished with sliced chives and chopped parsley. Enjoy!
RECIPE NOTES
1. To make this soup vegetarian-friendly, substitute the chicken stock with vegetable stock or water. Remove the sausage and add a variety of heartier mushrooms, roasted corn or your other favorite winter vegetables.
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