Tuscan Butternut Squash Soup: With a little chill in the air our minds turn to comfort foods and a steamy bowl of soup is one of the ultimate comfort foods. This recipe takes butternut squash soup to the next level; combining the autumn flavor of the squash with rustic Tuscan flavors of rosemary, Italian sausage and mushrooms. I can go on singing the virtues of this soup, but will spare you 🙂 just make it! … and add some crusty artisan bread to go with it! Here’s the recipe:
1 sweet onion, diced
2 butternut squash, peeled, seeded and cut into 1 inch cubes
3 sprigs rosemary
Salt & Pepper to taste
4 cups of chicken stock or broth (low sodium)
16 ounces Mascarpone Cheese
1 lb fresh white mushrooms slived
1 lb your favorite Italian sausage meat (bulk)
Heat a large pot over medium heat and add enough olive oil to cover the surface. Add onions and sauté until translucent, about 4 minutes.
Add squash, rosemary and a teaspoon of salt, stir, then cove tightly. Cook over medium low heat until squash is tender, about 30 to 40 minutes; checking every 10 minutes and stirring.
When the squash is tender, remove rosemary and puree ingredients in blender or with immersion blender until you get a smooth puree. Add the puree back into the pot (if you’ve removed it).Slowly add the chicken stock to the puree, and stir. . You just want to add enough liquid until the desired consistency is reached. Whisk in the Mascarpone Cheese until well incorporated. Add salt and pepper (to taste) and cover the soup and keep warm over a low heat.
Heat a medium sauté pan over medium heat, and add enough olive oil to coat the surface of the pan; Add the mushrooms and saute until tender and slightly browned. Add to the soup.
In the same pan over medium heat, add the sausage, breaking up into smaller pieces and cooking through until browned and fragrant. Add the sausage to the soup and stir well.
Reheat the soup if needed, taste (yum) and adjust seasonings if needed. Serve with some crusty bread and Enjoy!