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Butternut Squash Soup with Italian Sausage and Mushrooms

Prep Time15 minutes
Cook Time45 minutes
Servings: 10 cups

Ingredients

  • 3 tablespoons butter
  • 1 large shallot, chopped
  • 1 medium yellow onion, chopped
  • 4 fresh sage leaves
  • 1 butternut squash, peeled and chopped into cubes
  • 1 tablespoon brown sugar
  • 3 cups chicken stock
  • 1 cup heavy cream - or whole milk
  • 1 pound italian sausage
  • 10-12 baby shitake mushrooms, chopped - or crimini mushrooms
  • Salt & pepper
  • Goat cheese crumbles - for topping

Instructions

  • Melt the butter in a dutch oven over medium heat.
  • Add the shallots and onion and cook until soft, 3-5 minutes.
  • Add the sage leaves and cook until fragrant, 1 minute.
  • Add the butternut squash, salt and brown sugar. Cook for 10 minutes, stirring regualarly until slightly soft.
  • Pour in the chicken stock and stir to combine. Bring to a boil, turn down to a simmer and cook covered for 30-35 minutes or until squash is soft.
  • Add the heavy cream and stir to combine. Blend the soup in batches until very smooth. Set aside.
  • Add the Italian sausage to the dutch oven and cook over medium heat breaking the sausage into pieces. Cook for 6-7 minutes or until just before done.
  • Add the mushrooms and cook until soft and sausage is completely cooked, about 4 minutes.
  • Turn down to low and add the butternut squash soup back to the dutch oven and stir with sasuage and mushroom until completely mixed. Cook together for another 10 minutes.
  • Season with salt and pepper and top with heavy cream and goat cheese crumbles.