Butternut Squash And Mushroom Soup

This is a quick and easy butternut squash soup that is sure to warm you up! The mushrooms add an earthy and hardy taste and mouth-feel. Enjoy all year-round if you're a fan of cold soup too! This makes a wonderful appetizer when served in small cups.

Mmm, what’s fall without a creamy, delicious soup? Not only does this autumn recipe include the sweet butterscotch-reminiscent flavor of the butternut squash, but it also boasts a forward hit of fresh Italian sausage. Let’s not forget the White mushrooms, which add a gentle saltiness without the added sodium. Complemented with a bite of onion and garlic, as well as the aroma of rosemary and parsley, you’ll be sure to impress guests with these smooth and savory bowls. Serve as a hearty main course or a delightful prelude to any feast.
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Butternut Squash And Mushroom Soup

Description

This is a quick and easy butternut squash soup that is sure to warm you up! The mushrooms add an earthy and hardy taste and mouth-feel. Enjoy all year-round if you're a fan of cold soup too! This makes a wonderful appetizer when served in small cups.


Ingredients

  • 1 cup yellow onion 1/4-inch dice
  • 1 tablespoon olive oil
  • 4 cups butternut squash 1-inch cubes
  • 2 sprigs rosemary
  • 1/2 teaspoon kosher salt
  • black pepper freshly ground, as needed for seasoning
  • 3 cups unsalted chicken stock or broth
  • 8 ounces white mushrooms 1/4-inch slices
  • 4 cloves garlic peeled and minced
  • 1/2 pound fresh Italian sausage removed from casing, about 2 sausages
  • 1 tablespoon chives sliced for garnish (optional)
  • 1 tablespoon fresh parsley chopped for garnish (optional)

Instructions

  1. Heat a large pot over medium heat, then add one tablespoon olive oil to thinly coat the surface. Add onions and sauté until translucent, approximately 4 minutes.
  2. Add butternut squash, rosemary sprigs and 1/2 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.
  3. Remove rosemary and puree ingredients in a blender or with immersion stick blender . 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. Add enough liquid until the desired consistency is reached, about 2 1/2 to 3 cups. Adjust the soup seasoning with salt and pepper to taste. Cover and keep the soup warm over low heat.
  4. Heat a medium sauté pan over medium heat, then add one tablespoon olive oil to thinly coat the surface. Add the garlic and sauté for 30 seconds, until fragrant and not browned. Add mushrooms and sauté, cook until tender about 5 to 6 minutes. Lightly season with salt and pepper. Add mushrooms to the pureed soup.
  5. 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.
  6. Reheat the soup if needed, taste and adjust seasonings if needed. Serve garnished with sliced chives and chopped parsley. Enjoy!

Notes

1. To make this soup vegetarian-friendly, 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!

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One Pot Chicken Mushroom Pot Pie
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Butternut Squash And Mushroom Soup


Description

This is a quick and easy butternut squash soup that is sure to warm you up! The mushrooms add an earthy and hardy taste and mouth-feel. Enjoy all year-round if you're a fan of cold soup too! This makes a wonderful appetizer when served in small cups.


Ingredients

  • 1 cup yellow onion 1/4-inch dice
  • 1 tablespoon olive oil
  • 4 cups butternut squash 1-inch cubes
  • 2 sprigs rosemary
  • 1/2 teaspoon kosher salt
  • black pepper freshly ground, as needed for seasoning
  • 3 cups unsalted chicken stock or broth
  • 8 ounces white mushrooms 1/4-inch slices
  • 4 cloves garlic peeled and minced
  • 1/2 pound fresh Italian sausage removed from casing, about 2 sausages
  • 1 tablespoon chives sliced for garnish (optional)
  • 1 tablespoon fresh parsley chopped for garnish (optional)

Instructions

  1. Heat a large pot over medium heat, then add one tablespoon olive oil to thinly coat the surface. Add onions and sauté until translucent, approximately 4 minutes.
  2. Add butternut squash, rosemary sprigs and 1/2 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.
  3. Remove rosemary and puree ingredients in a blender or with immersion stick blender . 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. Add enough liquid until the desired consistency is reached, about 2 1/2 to 3 cups. Adjust the soup seasoning with salt and pepper to taste. Cover and keep the soup warm over low heat.
  4. Heat a medium sauté pan over medium heat, then add one tablespoon olive oil to thinly coat the surface. Add the garlic and sauté for 30 seconds, until fragrant and not browned. Add mushrooms and sauté, cook until tender about 5 to 6 minutes. Lightly season with salt and pepper. Add mushrooms to the pureed soup.
  5. 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.
  6. Reheat the soup if needed, taste and adjust seasonings if needed. Serve garnished with sliced chives and chopped parsley. Enjoy!

Notes

1. To make this soup vegetarian-friendly, 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!

More Recipes

One Pot Chicken Mushroom Pot Pie

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