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
Servings
Prep Time
12
Servings
15
minutes
Cook Time
90
minutes
Servings
Prep Time
12
Servings
15
minutes
Cook Time
90
minutes
Ingredients
1
cup
Onion
chopped
1
cup
Celery
chopped
1
cup
Carrots
chopped
2
medium
Butternut Squash
peeled and cubed into 2 inch chunks
4
tablespoons
Extra Virgin Olive Oil
1
quart
Chicken Stock
1
cup
Water
2
tablespoons
Rosemary
Fresh, finely chopped
1
tablespoon
Parsley
Fresh, finely chopped
1/2
pound
Porcini Mushrooms
chopped, (use can use any mushroom)
Sea Salt
to taste
Fresh Ground Black Pepper
to taste
Instructions
In a 6-quart stockpot, sauté onion, celery, and carrots in olive oil until brown.
Add chicken broth, butternut squash, mushrooms, and cook for about an hour until the squash is soft enough mash with a potato masher.
Add additional water to get the consistency that you like and let simmer another 30 minutes.
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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