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Butternut Squash Soup with Sage and Sautéed Mushrooms for #SundaySupper

Butternut Squash Soup with Sage gets a touch of elegance with the addition of sautéed mushrooms.

Scale

Ingredients

Instructions

  1. Heat the olive oil in a large pan on medium. Add the onion and cook for about 5 minutes until it begins to soften.
  2. Stir in the carrots, cook for a few more minutes. Add the garlic and sage, cook for one more minute.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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
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