Italian Butternut Squash Soup Recipe

Heat a large pot over medium heat, then add 1 tablespoon olive oil to thinly coat the surface. Add onions and sauté until translucent, approximately 4 minutes.
Add butternut squash, rosemary sprigs and ½ 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.
Remove rosemary and puree ingredients in a blender or with an 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, half a cup at a time and stir into the pureed squash. Add enough liquid until the desired consistency is reached, about 2 ½ to 3 cups. Adjust the soup seasoning with salt and pepper to taste. Cover and keep warm over low heat.
Heat a medium sauté pan over medium heat, then add 1 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 to the pureed soup.
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.
Reheat the soup if needed, taste and adjust seasonings if desired. Serve garnished with sliced chives and chopped parsley.