Fall Sausage and Mushroom Soup
with butternut squash / chard
This hearty soup is packed with fall vegetables and greens.
Smarts: Using frozen, cubed butternut squash can save time on prep.
Ingredients
- Butternut squash - 12 oz , peeled and cubed
- Swiss chard - 1 bunch , leaves torn and stems chopped
- Onions, medium - 1/2 , diced
- Garlic - 3 cloves , chopped
- Sage, fresh - 2 leaves , finely chopped
- Mushrooms, any button - 8 oz , sliced (look for pre-sliced to save time)
- Oil, olive - 1 Tbsp
- Sausage, Italian - 8 oz
- Thyme, dried - 1/2 tsp
- Stock, any type - 4 cups
- Tomatoes, petite diced (14 oz / 397 g) - 1 can , drained
- Bay leaves - 1
- Vinegar, balsamic - 2 tsp
Prep
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Butternut squash / Chard / Onions / Garlic / Sage - Prep as directed. Store squash and chard in their own containers. Combine onions, garlic, and sage. (Can be done up to 5 days ahead)
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Mushrooms (if not pre-sliced) - Slice mushrooms. (Can be done up to 2 days ahead)
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Make
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Heat a Dutch oven with oil over medium heat. Add sausage to heated oil and saute, breaking it apart, until browned, 7 to 8 minutes. Drain off excess oil.
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To sausage, add mushrooms and saute until mushrooms are starting to turn tender, 5 to 6 minutes more.
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Add chard, onions, garlic, sage, and dried thyme with some salt. Saute until onions are starting to turn tender, 4 to 5 minutes more.
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Add stock, tomatoes, bay leaves, and squash. Bring to a simmer. Cover and simmer (reduce heat as needed), until squash is nearly tender, about 10 minutes.
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Remove soup from heat. Discard bay leaves. Stir in balsamic vinegar. Taste soup and season with some salt and pepper.
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Ladle soup into bowls and serve. Enjoy!
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