• butternut squash 1 butternut squash, 1 inch cubes
  • chicken stock 3 cups of chicken stock or broth
  • chives Chives, sliced for garnish (if desired)
  • garlic 4 cloves garlic, peeled and minced
  • italian sausages 2 Italian sausages (removed from casing)
  • olive oil Olive oil, as needed
  • pepper Pepper, to taste
  • rosemary 2 sprigs rosemary
  • salt Salt, to taste
  • white mushrooms 8 white mushrooms, thinly sliced
  • yellow onion 1/2 yellow onion, medium dice (¼” x ¼”)
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How to make it

  1. Heat a large pot over medium heat, then add enough olive oil to thinly coat the surface.
  2. Add onions and sauté until translucent, approximately 4 minutes.
  3. Add squash, rosemary and 1-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.
  4. Remove rosemary and puree ingredients in blender or with immersion stick blender until a smooth puree consistency is achieved.
  5. 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.
  6. Add enough liquid until a desired consistency is reached. Adjust the soup seasoning with salt an pepper to taste. Cover and keep the soup warm over low heat.
  7. Heat a medium sauté pan over medium heat, then add enough olive oil to thinly coat the surface.
  8. Add the garlic and mushrooms, ensuring not to brown the garlic.
  9. Add to the pureed soup once cooking is complete.In the same pan over medium heat, add the sausage, breaking down into smaller pieces and cook through.
  10. Add to the pureed soup.Reheat the soup if needed, taste and adjust seasonings if needed.
  11. Garnish the soup with sliced chives.