This luxurious Butternut Squash Soup is a harmonious blend of earthy, sweet, and savory notes that will transport your taste buds to a place of comforting indulgence.
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.
Ingredients
For the Soup
- 2 pounds about 1 kg of butternut squash, peeled, seeded, and diced
- 1 onion chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1/4 cup white miso paste
- 1/2 cup plain Greek yogurt optional for creaminess
- Salt and black pepper to taste
For the Wild Mushrooms
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!
