Butternut Sausage Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: about 3 & ½ quarts
  • 1 tablespoon olive oil
  • 1 lb. Italian sausage, hot or sweet, casings removed
  • 8 ounces cremini or white button mushrooms, cut in medium slices
  • 1 medium onion, peeled and diced
  • 2 medium stalks celery, diced
  • 1 teaspoon kosher salt
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 quart chicken stock
  • 3 cups cooked, and mashed butternut, or other winter squash
  • ½ cup heavy cream, or half & half
  • additional salt, to taste
  1. Place the oil in a heavy 5 quart stock pot or dutch oven, and turn heat to medium
  2. Saute the Italian sausage in the oil, until lightly browned, remove to a bowl with a slotted spoon, reserving the remaining oil in the pan.
  3. Leaving the heat at medium, saute the sliced mushrooms until they are slightly browned at the edges. You may need to add another tablespoon or so of oil, if the mushrooms absorb it all.
  4. Add the onions and celery, sprinkle over the salt and saute until the vegetables begin to soften.
  5. Add the garlic and thyme and cook for a minute or two.
  6. Return the sausage to the pot, and stir.
  7. Add the chicken stock and squash, and bring the soup up to a simmer.
  8. Lower the heat a bit and cook, covered for about 10 minutes.
  9. Stir in the cream, and heat another 5 minutes.
  10. Serve hot with a sprinkling of fresh herbs on the top, and a crusty bread on the side.
  11. Refrigerate leftovers.
Recipe by The Creekside Cook at http://thecreeksidecook.com/butternut-sausage-soup/