- Makes: 4 servings
- Total time: 1 hour, Cook time: 45 minutes Prep time: 15 minutes
- 2 cups (16 ounces) of butternut squash, cubed
- 3 cups of unsalted vegetable stock or broth
- 1/2 cup (4 ounces) of white mushrooms, sliced
- 1 tablespoon of extra-virgin olive oil
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon of sage, chopped
- 2 sprigs of rosemary
- 1/2 teaspoon kosher salt
- Black pepper
- 2 tablespoons of fresh parsley, diced
- Optional: A few pine nuts, 1 chili, diced
- Heat a large pot over medium heat and add the olive oil to thinly coat the surface.
- Add the mushrooms, onions and sauté until translucent, approximately for 4 minutes.
- Add the butternut squash, sage, rosemary, half the parsley and salt, stir, then cover.
- Cook over medium low heat until squash is tender, approximately 25 minutes. Check every 10 minutes, and stir if needed.
- Remove the rosemary and mushrooms, and puree the ingredients in a blender or with hand blender until smooth. Add the puree back into the pot if removed.
- Gradually add the stock to the puree, a half-cup at a time and stir into the mixture. Cover and keep it warm over low heat. Add more water if you find the consistency too thick for your liking.
- Add the mushrooms to the pureed soup.
- Reheat the soup, taste and adjust seasonings if needed.
- Serve the soup with garnishes of your choice.
Approximate nutrition information for one serving size (Based on brands and amounts used in this recipe)
- Calories: 71 (including pine nuts) 60 without
- Fat: 2.6 g
- Carbohydrates: 9 g
- Protein: 2.1 g