Italian Butternut Squash Soup Recipe
Yield: 4 servings
Calories: 382kcal
The perfect, hearty, and delicious butternut squash soup recipe with Italian sausage and mushrooms. A delicious dish on a cold winter day!
Ingredients
- 2 tablespoons (15 ml) olive oil, divided
- 1 cup (142 g) yellow onions, ¼" dice
- 4 cups (571 g) butternut squash, 1" cubes
- 2 sprigs rosemary
- ¾ teaspoon (4 g) kosher salt, divided
- ¼ teaspoon black pepper
- 3 cups (720 ml) unsalted chicken stock, or broth
- 8 ounces (227 g) white mushrooms, ¼" thick slices
- 1 tablespoon (10 g) minced garlic
- ½ pound (227 g) fresh Italian sausage, removed from casing, about 2 sausages
- 1 tablespoon (4 g) sliced chives
- 1 tablespoon (3 g) 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 25-30 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 5-6 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 7-8 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-second intervals until hot, stirring in between.
Nutrition
Calories: 382kcal | Carbohydrates: 25g | Protein: 15g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 43mg | Sodium: 915mg | Potassium: 1045mg | Fiber: 4g | Sugar: 6g | Vitamin A: 15002IU | Vitamin C: 37mg | Calcium: 103mg | Iron: 3mg
Recipe Link