Butternut Squash Soup With Wild Mushroom Saute
|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)|
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.