Butternut Squash Soup With Italian Sausage and Mushrooms

by Kaylene
10 cups
1 hr

Creamy, rich, and flavorful butternut squash soup. With Italian sausage and baby shiitake mushrooms and topped with goat cheese crumble.

This recipe was inspired by the classic butternut squash soup recipe that you see everywhere. A delicious, sweet, and smooth soup that is slightly sweet. I wanted to build off of that and create a savory soup that blends together with that classic sweet butternut flavor.

A mild Italian sausage (or spicy if you like it a little hot) blends with the sweetness of the butternut squash perfectly. Every bite is savory and sweet. I originally planned to put broccolini for a little green but decided that buttery mushrooms would go so much butter.

The baby shiitake mushrooms add a lot of flavor! Baby shiitake mushrooms are my go-to mushrooms. They are a little more spendy but so worth it! I use them in most of my recipes that call for mushrooms because they have such a woodsy and buttery flavor. Both soups I mentioned above call for them and they are so good on this  spicy sausage and mushroom white pizza.

To lay the fall flavors on thick, the soup starts with sautéed shallots, onions, and sage leaves. Your house will smell amazing! This is a thicker soup, if you like a thinner soup add more chicken stock or heavy cream.

If you don't load on the toppings, is it really soup? I love to top my soups with extra flavors and this soup is no different. I added a drizzle of heavy cream and a sprinkling of goat cheese crumbles. Try parsley or roasted pumpkin seeds.

Butternut Squash Soup With Italian Sausage and Mushrooms
Recipe details
  • 10  cups
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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  • 1 butternut squash, peeled and chopped into cubes
  • 3 tablespoons butter
  • 1 large shallot, chopped
  • 1 medium yellow onion, chopped
  • 1 tablespoon brown sugar
  • 3 cups chicken stock
  • 1 pound Italian sausage
  • 10-12 baby shitake mushrooms, chopped - or crimini mushrooms
  • 1 cup heavy cream - or whole milk
  • 4 fresh sage leaves
  • Salt & pepper
  • Goat cheese crumbles - for topping

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 regularly 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 sausage 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.
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