ShiItake mushroom and butternut squash soup
Shiitake mushrooms lend this butternut squash soup a rich umami flavor, making it heartier than the classic version. My favorite way to eat it is with a thick crust of freshly toasted bread, and a sprinkling of roasted pumpkin seeds. (Photo source: Betsy Freeman)
| Yield: 3-4 servings | Time: 45 minutes |
Illustration by Betsy Freeman, author of The One & Done Cookbook.
RECIPE
¼ cup olive oil
1 onion, sliced
4 garlic cloves, minced
6 medium to large shiitake mushrooms, thinly sliced
½ tsp salt and ½ tsp fresh ground pepper
2 cups butternut squash, cut into 1” cubes
3 cups vegetable broth
In a large soup pot set to medium heat, add oil and sauté onion for 4 minutes. Add mushrooms, salt and pepper, and continue to sauté for 5 minutes. Add garlic and sauté for 1 minute.
Remove all the mushrooms with a slotted spoon, and set them aside in a small bowl.
Add butternut squash and continue to sauté for 4 more minutes.
Add broth and bring to boil, then simmer for 25 to 30 minutes or until butternut squash is very soft.
To finish, blend the squash with a hand-held immersion blender until smooth—or whatever texture you prefer. Add in the mushrooms, and salt and pepper to taste.
Pro serving tips:
Top with a sprinkle of roasted pumpkin seeds or almonds. You can also add a dollop of plain yogurt and a little chopped parsley or cilantro.
Goes well with thick crusty warm bread for dipping!
Cooking notes:
Pro-tip here for decreasing any chance of injury upon hacking into the butternut squash: place full squash in the oven set to 400 degrees for 8-12 minutes to slightly soften. Remove, and proceed to skin and dice. If you’re short on time, or low on the inclination to roast a squash, plenty of grocery stores offer peeled and diced squash, either frozen or in the produce aisle.
Betsy Freeman is the author and illustrator of The One & Done Cookbook, on sale now.
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