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Butternut Squash Soup with Wild Mushrooms and White Miso

This luxurious Butternut Squash Soup is a harmonious blend of earthy, sweet, and savory notes that will transport your taste buds to a realm of comforting indulgence.

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 Bowls
Calories 194 kcal

Instructions
 

For the Soup

  • In a large soup pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes or until translucent.
  • Add the minced garlic and sauté for another 1-2 minutes until fragrant.
  • Add the diced squash to the pot and sauté for 5 minutes, stirring occasionally.
  • Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes or until the pumpkin/squash is tender and easily pierced with a fork.
  • Mix the white miso paste with a few tablespoons of the soup broth in a small bowl to create a smooth paste.
  • Remove the soup pot from the heat and let it cool slightly. Then, using an immersion blender or countertop blender, puree the soup until smooth.
  • Return the pureed soup to the pot and stir in the miso paste mixture and Greek yogurt (if using)—season with salt and black pepper to taste. Simmer for an additional 5 minutes to heat through.

For the Wild Mushrooms

  • While the soup is simmering, heat 2 tablespoons of olive oil in a separate skillet over medium-high heat.
  • Add the minced garlic and sliced wild mushrooms to the skillet. Sauté for about 5-7 minutes, or until the mushrooms are tender and browned.
  • Season the mushrooms with salt and black pepper to taste, and remove them from the heat.

To Serve

  • Ladle the hot pumpkin (or squash) soup into bowls. Top each serving with a generous portion of sautéed wild mushrooms and a sprinkle of fresh thyme leaves for garnish.

Notes

Serve your Butternut Squash Soup hot and enjoy the rich, comforting flavors!

Nutrition

Calories: 194kcalCarbohydrates: 28gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.002gCholesterol: 1mgSodium: 1071mgPotassium: 730mgFiber: 5gSugar: 8gVitamin A: 16417IUVitamin C: 34mgCalcium: 106mgIron: 2mg
Tried this recipe?Let us know how it was!

3 comments

  1. Giovanna
    5

    I’m grateful for this!

  2. Camille
    5

    I really enjoyed this! Who knew squash and mushrooms could be such a power couple?! This soup is giving gourmet feels with the miso twist. I’ll be making this on repeat all season long!

  3. Ursula
    5

    Thanks for this fantastic post, it looks delicious.

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