Butternut Squash Mushroom Soup with Sage
Butternut Squash Soup with Sage gets a touch of elegance with the addition of sautéed mushrooms.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: stove top
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the butternut squash soup
- 2 tbsp extra virgin olive oil
- 1 onion, coarsely chopped
- 1 carrot, sliced
- 3 garlic cloves, minced
- 1 medium butternut squash, peeled and chopped (about 7 cups squash)
- 2 cups diced potatoes (1 large or a few small)
- 4 cups vegetable broth
- 1 cup water
- 1 bay leaf
- 1 tbsp fresh sage, sliced, plus additional for garnish
- pinch of cinnamon
For the sautéed mushroom topping
- 1 small shallot, diced
- 10 ozs button mushrooms, sliced
- 3 shiitake mushrooms, sliced (optional, for additional flavor)
- 1/2 tsp dried thyme
- 1/3 cup white wine
- salt and pepper to taste
Instructions
- Sauté the onions: Heat the olive oil in a large pan on medium. Add the onion and cook for about 5 minutes until it begins to soften.
- Stir in the carrots, cook for a few more minutes. Add the garlic and 1 tablespoon of sage, cook for one more minute.
- Add the squash and potatoes. Stir to combine with the onion mixture, then add the vegetable broth and additional cup of water, along with the bay leaf and cinnamon.
- Simmer the soup: Bring the soup pot to a boil, then reduce heat to a steady simmer. Let the soup simmer for about 25 minutes, until the vegetables are tender.
- Sauté mushrooms: Get the mushrooms ready while the soup simmers. Heat the olive oil in a medium skillet, then add the shallot. Sauté a few minutes until it begins to soften, then add the mushrooms.
- Cook mushrooms for 5 minutes, they should start to “sweat”. Add the wine, bring to a boil, then reduce heat to simmer for another 5 minutes. Keep warm on low heat while you finish the soup.
- Purée soup: When the vegetables in the soup pot are soft, remove the bay leaf and then puree the soup with an immersion blender or by transferring the soup to a blender or food processor. Return to heat, add salt and pepper to taste.
- Finish the soup: Ladle the soup into a bowl. Using a strainer spoon, scoop up some mushrooms, letting excess liquid drain back into pan. Spread the spoonful of mushrooms over the top of the soup, and add an extra sage leaf or two for garnish if you like. Serve with some crusty bread and enjoy.
Notes
- Sautéing the mushrooms while the squash simmers makes good use of your time.
- We like to add a few shiitake mushrooms for additional flavor while keeping the costs down — i.e. most of the mushrooms here are the less expensive button mushrooms.
- The sage garnish looks great, but it does have a strong flavor! Go easy on it or skip if someone doesn’t like sage, or if you go for the white wine pairing.
