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
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
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 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.
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.
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.
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.
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