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.
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!