Butternut Squash and Porcini Mushroom Soup

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Butternut Squash & Porcini Mushroom Soup
This savory butternut squash soup is one of my favorites. The rosemary herbs make this soup special, and your kitchen will smell amazing. You can use vegetable stock to make this plant-based.
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 90 minutes
Servings
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 90 minutes
Servings
Servings
Ingredients
Instructions
  1. In a 6-quart stockpot, sauté onion, celery, and carrots in olive oil until brown.
  2. Add chicken broth, butternut squash, mushrooms, and cook for about an hour until the squash is soft enough mash with a potato masher. 
  3. Add additional water to get the consistency that you like and let simmer another 30 minutes.
  4. Serve with fresh grated Parmesan cheese
Recipe Notes

Note: Store in refrigerator for up to 5 days.  This soup freezes well.

 

 

 

 

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