This mushroom butternut squash soup is delicious for cold days. Crispy mushrooms adds an extra taste to squash soup.
Butternut Squash Mushroom Soup with Soured Cream
Course: Soups, MainCuisine: AmericanDifficulty: Easy4
servings20
minutes55
minutesButternut Squash and Mushroom Soup is one of the best soup for autumn and winter. Fried crispy mushrooms makes it extra tasty and delicious. The taste of autumn with almost zero waste.
Ingredients
butternut squash 1kg
shallots 6,medium
olive oils 5 tablespoons
sweet paprika 1 teaspoon
hot smoked paprika 1 teaspoon
vegetable stock 1 litre
soured cream 150g
- For the fried mushrooms
chestnut mushrooms 200g, chopped
olive oil 3 tablespoons
ginger 1 × 10g piece, finely chopped like a matchsticks
1 teaspoon thym dried or fresh (optional)
2 tablespoon fresh chives, chopped (optional)
Directions
- Set the oven at 200°C. As we will make vegetable stock from peels of the vegetables keep them aside. Peel the butternut, halve it lengthways and discard the seeds and fibres. Cut the flesh into large chunks, then place in a bowl. Peel the shallots, halve them, then put them among the squash.
Mix the olive oil and the paprikas, then spoon over the squash, mix vegetables well. Afterwards place them in single layer on a baking sheet or roasting tin. Slide the dish into the oven and bake for about 35 minutes, or until the squash is patchily browned but thoroughly soft and tender.
- Place all left over of vegetables to the deep pan add 1 tablespoon salt and 1,2 litre water. Bring it to boil when it is boiling decrease hit to medium and let it slow cook.
- Slice the mushrooms thinly, then fry them in the 3 tbls olive oil in a shallow pan until golden. Peel the ginger and shred it into very fine matchsticks, then add it to the mushrooms and continue cooking for a minute or two. Then add thym and mix them well.
When all is golden and sizzling, remove from the heat and add fresh chives.
- Remove boiled vegetable leftovers from fire then drain it and keep the stock. Return the large saucepan to the fire and add the vegetable stock.
Then add the squash and shallots to the stock, place over a moderate heat (use a few spoonfuls of the stock to deglaze the roasting tin if there are any interesting bits of roasted squash and shallot left) then season with salt and a little pepper and bring to the boil. Partially cover the pan with a lid and simmer for twenty minutes, until the squash is falling to pieces. Crush a few pieces of the squash into the liquid with a fork to thicken it slightly.
- 🎉 Ladle the soup into deep bowls, then spoon over the soured cream and the mushrooms and ginger.
Mushroom Butternut Squash Soup
Butternut Squash Mushroom soup is rich in taste and such a comforting food for cold winter days. This delightful blend of butternut squash and fried mushrooms provides a fantastic taste experience. Crispy champignon mushrooms with fresh chives and the subtle warmth of ginger add a delightful crunch and a touch of soothing winter comfort. To elevate the dish further, we’ve caramelized roasted shallot onions, infusing a sweet, aromatic essence that truly sets this soup apart. Perfect for cozy winter evenings.
Benefits of eating squash
Squash is botanically classified as a fruit, not a vegetable. Because it grows from flowers and has seeds. Squashes are relatively low in carbs, high in fiber and nutrient-dense.
During winter squashes are excellent sources of vitamin C. This sweat fruit also contain fiber, B vitamins and important minerals such as potassium and magnesium. These antioxidants, minerals and vitamins in squash benefit your health.
Most of my family members eats squash starting from fall till end if cold winter. For example, my mother usually boils a big peace in water or puts it in the oven and when it is soft and ready she sprinkles cinnamon on top. It is also a nice and healthy snack. You can also add a brown sugar on top to make it extra sweet and tasty.
Mushroom Squash Soup Season
Squash mushroom soup is one of the best food for autumn and winter. Butternut squash usually are harvested in late summer and autumn, but because they keep so well, they can be found all year round. As the fall season enters from end of September the clash of the rainy and sunny days starts. This condition makes the mother earth perfect habitat for mushrooms density. If you are mushroom forager then butternut squash and mushroom soup is ideal meal for you.
