Is there anything quite as nice on a cold fall day than a delicious bowl of soup? I don’t think so! Weather like this just begs for a warm bowl of soup, some fresh bread, and a crackling fire. I’ll be making this recipe tonight and cozying up in my flannel PJs by the fireplace with my fam. It’s a delicious stand-alone dinner, but it also makes a great first course for entertaining.
Pre-cut Butternut squash is readily available fresh or frozen. You can use a whole squash (look at you, overachiever!), just so long as you have roughly two pounds, diced. As for the mushrooms, choose any variety you like. Many larger grocery stores now carry more exotic varieties such as chanterelles, oysters, and cremini, so experiment! Button mushrooms will work just as well, too. And if you have mushroom haters in your family? Just throw them in the food processor with the squash. They’ll never know. *wink*
- 2 lbs butternut squash diced
- 4 Tbsp olive oil, divided
- 4 cloves garlic, chopped
- 4 c chicken broth
- 1 bay leaf
- 1 tsp dried sage leaves
- ½ lb mushrooms, sliced ¼ thick
- ¼ c heavy cream
- salt & pepper to taste
- In a Dutch oven, heat 2 Tbsp oil over med-high heat. Add diced squash, saute 5-8 min till beginning to carmelize. Add garlic, cook till fragrant. Add broth, sage, and bay leaf, reduce heat and simmer 40 min or until squash is very tender. Remove bay leaf, transfer to food processor (may need to puree half at a time) and puree. Meanwhile, heat remaining 2 Tbsp oil in a skillet on med heat, add mushrooms, saute 3-4 min or until tender and nicely browned. Return pureed soup to Dutch oven along with mushrooms, season to taste with salt and pepper, add cream. Heat gently (do not boil) and serve immediately.