Squash Soup With Mushrooms And Honey

A wonderful combination.  As fall continues forward and winter lies just ahead, I love turning to the earth for sustenance and grounding.  There is no better way to connect with mother earth than with a squash soup.  Any squash can be used in this recipe and vegetable broth can be substituted for chicken broth.  I use dried forest mushrooms, but really, use whatever kind you like. Experiment with different flavors and spices.  This recipe is a basic one and is meant to be personalized or not.

Serves 4

Ingredients:

1   medium squash such as a butternut, peeled, cubed, and roasted (I used a combination of 2 different smaller squashes)

2  Tablespoons olive oil

2  garlic cloves, crushed with skins on and roasted

1  sprig of fresh thyme, leaves removed from stems and stems discarded

3  Tablespoons unsalted butter

1  medium sweet onion, diced

3-4  cups chicken broth (you can substitute vegetable broth if you prefer)

1/4  lb seasonal mushrooms (I used a dried forest mix, see note)

Note:  If you have never used dried mushrooms, I would recommend that you save trying them for a different recipe.  Some have a woody texture and might not be to your liking.

honey

red pepper flake

dried thyme

sea salt and freshly ground pepper to taste

Preparing:

Toss peeled and cubed squash with olive oil and place on a baking sheet.  Season with sea salt and pepper.  Scatter the garlic cloves and the fresh thyme leaves over the squash and roast at 400 degrees until tender, 20-30 minutes.  When done, set aside.

In a heavy soup pot, melt 1 tablespoon of butter and add a splash of olive oil.

Add onions with a pinch of salt and saute until translucent.

Remove peels from garlic cloves and add to the pot along with the squash and the chicken stock. Bring to a slight boil, then simmer on low for 10 minutes.

Meanwhile, if using dried mushrooms, place in a bowl and cover with boiling water.  Let sit for 10 minutes or until soft, drain.  I always keep just a little bit of the water just in case I need to thin out the soup.  Skip this step if you are using fresh mushrooms.

When soup has finished simmering, puree in a blender, adding more stock or mushroom water as needed to thin the soup.  Season with sea salt, freshly ground pepper, and dried thyme, to taste.

In a saute pan, melt 2 tablespoons of butter, add the mushrooms and a pinch of salt.  Let the mushrooms caramelize to a beautiful brown color.  Remove from the heat and set aside.

To serve, ladle the soup into individual bowls and top with mushrooms, a drizzle of honey, and a smidge of red pepper flake.  Enjoy!

Recipe inspired by the cookbook, Full Moon Suppers, by Annemarie Ahearn

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

*