The perfect hearty and delicious Tuscan-inspired butternut squash soup recipe with Italian sausage and mushrooms. A delicious dish on a cold winter day!
I’m feeling a little nostalgic today. About nearly nine years ago around this time, I closed a significant chapter in my life. I had just graduated with my Master’s degree at Cal Poly, defended my thesis on my birthday, accepted a job, and moved to Southern California that same weekend. Let me tell you, it was a whirlwind, but it meant putting my big girl pants on, starting my first career, and following my heart (to my then-boyfriend and now hubby) to a new and very different place.
However, I had to do one thing first before taking an enormous leap. I started the next phase by packing my bags and heading on my dream trip to Italy. I adore Italian food and culture, so I decided to go on my first international trip solo. I was a little nervous going alone, but I experienced one of the most exciting and memorable life-changing adventures.
Culinary Adventures in Italy
When I think about all of the sights, smells, and tastes of Italy, I still get goosebumps and cannot wait until I return someday. One of my stops in Italy was in Tuscany, in a small wine and olive region called Foiano Della Chiana. I stayed at a beautiful farmhouse “agriturismo” called Fattoria Santa Vittorira.
Tuscany became my home for a few days, and for the first time learned how to enjoy and live in the moment. As I was reflecting on what seems like just yesterday, I found my travel journal with a butternut squash soup recipe that I couldn’t wait to share it with you!
In Tuscany, the owner of the farm stay, Marta Niccolai, knew the owner and chef of a nearby bed and breakfast called Osteria della Lodola. They offered free cooking classes in exchange for work in their restaurant. I spent two full days learning one-on-one with the most down to earth and a generous chef named Carlo.
His family owned the B&B, but his passion was to run the restaurant. He took me grocery shopping for the restaurant at the local markets and taught me how to select the proper ingredients.
During my time at the restaurant, I learned how to make various fresh pasta, sauces, soups, bread, and desserts. I was in heaven! Not only did I get to help prepare the meal but Carlo allowed me to dine with the other guests who ate at communal tables. Did I mention that dinner started at 9 pm and didn’t end until midnight? Italians know how to live in the moment and take the time to enjoy their meals with their friends and family.
Today I’m sharing one of the most simple and heavenly recipes from my experience called Zuppa di Zucca, or Italian butternut squash soup. The winter vegetables were in full bloom at Carlo’s farm, and squash was in season at the time which helps make the soup even more exquisite! This is the perfect Tuscan soup to try on those colder fall and winter nights.
What I learned when I was cooking in Italy is to use simple fresh and seasonal ingredients, then pair them with the right herbs and aromatics to gently enhance the dish. Less is more in Italy, and the ingredients speak for themselves.
I especially noticed in Toscana the emphasis on farm-fresh local ingredients and working with local purveyors to get the highest quality meats, oils, cheeses and of course the wine!
Whenever I make this soup, I like to make a salad with fresh vine ripe tomatoes and greens with a high-quality extra virgin olive oil and balsamic vinegar dressing. If you have some crusty bread, make some homemade croutons and sprinkle them with salt and fresh ground pepper. Pair with a delicious Tuscan red wine and this meal is oh so soul-satisfying.
As I was looking for this butternut squash recipe in my journal, I stumbled across this passage that I wrote when I was eating breakfast outside of the farm stay in Tuscany:
“Peace, solace, appreciation. I love Toscana. It is the purest, beautiful and inviting place you could ever even imagine. Everything here is delicate and purposeful. It is a perfect and simple life. I’m sitting here eating focaccia, ham, egg and pecorino cheese with a glass of white wine and sweet grapes. It’s lovely.”
I can’t help but smile when I think of the endless rolling hills, the vineyards and the charming towns of Tuscany. I can’t wait to go back someday, and I hope you can experience my favorite place in the world too! Thanks for giving me a chance to share, sometimes it’s so refreshing to create a meal that reminds you of such a fond memory. Cin cin!
How does the butternut squash soup become so creamy?
The Italian butternut squash soup is a pureed soup that relies on the natural starches in the squash for its thickening. The squash is cooked in a flavorful liquid, then pureed until smooth using a food processor, blender or hand-held immersion blender. You should never strain a pureed soup, the ingredients suspended particles help provide the thickened and creamy texture without any added milk or cream.
Italian Butternut Squash Soup Recipe
Ingredients
- 2 tablespoons olive oil, divided
- 1 cup yellow onions, ¼" dice
- 4 cups butternut squash, 1" cubes
- 2 sprigs rosemary
- ¾ teaspoon kosher salt, divided
- ¼ teaspoon black pepper
- 3 cups unsalted chicken stock, or broth
- 8 ounces white mushrooms, ¼" thick slices
- 1 tablespoon minced garlic
- ½ pound fresh Italian sausage, removed from casing, about 2 sausages
- 1 tablespoon sliced chives
- 1 tablespoon chopped parsley
Instructions
- Sauté the Onions - Heat a large pot over medium heat. Add 1 tablespoon olive oil and the onions, sauté until translucent, about 4 minutes.
- Cook the Butternut Squash - Add the butternut squash, rosemary sprigs, and ½ teaspoon salt. Stir to combine, then cover and cook over medium low heat until the squash is tender, about 25 to 30 minutes. Check and stir every 10 minutes to prevent sticking or burning.
- Purée the Butternut Squash - Remove the rosemary sprigs. Transfer the squash mixture to a blender, or use an immersion blender, and purée until smooth. Return the purée to the pot if needed.
- Incorporate the Stock - Gradually stir in the chicken stock or broth, adding ½ cup at a time until the soup reaches your desired consistency, about 2 ½ to 3 cups total. Season with salt and pepper to taste. Cover and keep warm over low heat.
- Sauté the Garlic — Heat a medium sauté pan over medium heat. Add 1 tablespoon olive oil and garlic, then sauté for about 30 seconds, until fragrant but not browned.
- Cook the Mushrooms - Add the mushrooms and sauté until tender, about 5 to 6 minutes. Season with ¼ teaspoon salt and black pepper, then add to the pureed soup.
- Cook the Sausage - In the same pan over medium heat, add the sausage. Break it into small pieces and cook until browned and cooked through, about 7 to 8 minutes. Add to the pureed soup.
- To Serve - Reheat the soup if needed. Taste and adjust the seasoning as desired, then garnish with sliced chives and chopped parsley.
Notes
- Make It Vegetarian: 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.
- Storing: Cool and refrigerate in an airtight container for up to 7 days. Freeze in resealable bags for up to 3 months.
- Reheating: Warm on the stovetop over medium heat until hot. Defrost if frozen. Alternatively, place in a bowl, cover, and microwave on high heat in 30 seconds intervals until hot, stirring in between.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Jane says
Quite delicious. Made it vegetarian using bean broth w chix boullion. I browned Impossible sausage and just put it and the garlic mushrooms on top. I mashed it like chunky potatoes while in the pan b4 adding broth.
The cooking technique for the squash was interesting.I would have normally either roasted it or cooked it with the broth. I like this method.
Jessica Gavin says
Thank you for sharing your experience! I love the modifications you used to make the butternut squash soup vegetarian.
Pat Kelley says
I just made this soup and it is delicious, but I added a dash of red pepper flakes which gave it a little kick!
Jessica Gavin says
I love that you added some heat to the butternut squash soup!
Kerry Schnorf says
This soup was delicious. Definitely going into the rotation.
I added a few handfuls of chopped spinach and a some cheese tortellini.
Aimee says
I LOVE this recipe! It’s so versatile to begin with. I made it exactly as you recommended the first time I made it and it was amazing! The second time my girlfriend said she would like it a little more chunky so I only pureed half of it and added chopped chicken that I had leftover, and used some sage as well, and then added a few dashes if nutmeg…Wow! Every year I seem to have butternut squash volunteering in my compost pile, so I end up with a lot of squash every winter. What a great way to use it! Thanks!
Jessica Gavin says
I love how you made the butternut squash soup more chunky in texture and added extra protein!