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Butternut Squash Soup With Wild Mushroom Saute

Heart.Foods's picture
The butternut squash soup with the wild mushroom saute is a filling and delcious gourmet soup made with squash and a helping of cooked mushrooms. Cooked in chicken broth with butternut squash, sweet potatoes and onion along with garlic and bacon for flavor, the butternut squash soup is quite heavy.
  Strip of bacon 1 (In One Piece)
  Onion 1 , chopped
  Garlic 2 Clove (10 gm), finely chopped
  Sweet potato 1 , peeled and diced (About 0.75 Pound Or 375 G)
  Butternut squash 6 Cup (96 tbs), peeled and diced (About 2 Pound Or 1 Kilogram)
  Chicken stock/10 ounce / 284 milliliter tin chicken broth plus 1 kilogram water 6 Cup (96 tbs) (Homemade)
  Olive oil 1 Tablespoon (Around 15 Milliliter)
  Garlic 3 Clove (15 gm), finely chopped
  Portobello mushrooms 3⁄4 Pound, sliced (Around 375 Grams)
  Chopped rosemary/0.25 teaspoon or 1 milliliter dried 1 Tablespoon (Around 15 Milliliter)
  Chopped thyme/0.25 teaspoon or 1 milliliter dried 1 Tablespoon (Around 15 Milliliter)
  Chopped parsley 2 Tablespoon (Around 25 Milliliter)
  Chives 1⁄4 Cup (4 tbs) (About A Small Handful)
  Salt To Taste
  Pepper To Taste

In large saucepan or Dutch oven, cook bacon on low heat until crispy.
Add onion and garlic and cook gently until fragrant and wilted.
Add sweet potato, squash and stock and bring to boil.
Reduce heat and simmer for 30 minutes, or until vegetables are very tender.
Remove bacon and discard.
Puree soup and return to heat.
Add more stock or water if soup is too thick.
Season with salt and pepper to taste.
Meanwhile, to prepare mushroom saute, heat oil in large non-stick skillet.
Add garlic and cook gently until fragrant but not brown.
Add mushrooms and cook for a few minutes until wilted.
Add rosemary and thyme and cook until any liquid has evaporated.
Add parsley, salt and pepper.
Serve soup in bowls and spoon some mushrooms on each serving.
Cut chives into long lengths and scatter over soup.

Recipe Summary

Main Dish

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 178 Calories from Fat 43

% Daily Value*

Total Fat 5 g7.4%

Saturated Fat 1.1 g5.5%

Trans Fat 0 g

Cholesterol 5.8 mg1.9%

Sodium 344.3 mg14.3%

Total Carbohydrates 28 g9.4%

Dietary Fiber 4.3 g17.4%

Sugars 7.5 g

Protein 8 g15.6%

Vitamin A 286.9% Vitamin C 57.1%

Calcium 9.4% Iron 12.7%

*Based on a 2000 Calorie diet

Butternut Squash Soup With Wild Mushroom Saute Recipe