Mushrooms, butternut squash and thyme were made to be eaten together and this winter soup captures their earthy flavors in every velvety bite. You can warm up with this bowl of soup on a cold day by the fire while reading a good book.
I call for one large butternut squash below, but you will actually only need half of the squash. I like to bake more than I need and reserve the rest for later use. You can also freeze the other half, after scooping out the flesh, and use it to make a quick version of this soup the next time around.
1 large butternut squash, halved lengthwise and seeded
2 teaspoons butter
1 tablespoon olive oil
1 medium onion, peeled and diced
8 ounces whole white mushrooms, sliced
8 ounces baby portabella mushrooms, sliced
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon pepper
32 ounces low sodium vegetable broth
Sour cream (optional)
- Preheat oven to 400 degrees Fahrenheit. On a medium-sized baking sheet, place squash halves flesh side up. Place 1 teaspoon of butter in the hollow of each squash. Roast until flesh is tender, about 50 to 60 minutes. Set aside until cool enough to touch. This step can be done several hours earlier or the day before.
- Heat olive oil in a large skillet over medium heat. Add onion and mushrooms and sauté until tender and lightly brown, about 20 minutes. Season with thyme, salt and pepper.
- Place mushroom mixture in a blender or food processor. Add two cups of vegetable broth and puree until smooth. Add mushroom mixture to a large stock pot.
- Scoop flesh of butternut squash and puree in blender or food processor with remaining vegetable broth.
- Add squash mixture to stock pot and stir to combine. Bring to a boil over medium-high heat and reduce to a low simmer for 5 to 10 minutes. Taste and adjust seasoning if needed before serve with a dollop of sour cream.