While most Butternut Squash soup are a little too sweet for my liking, not this one!
Mushrooms take every spoonful to the next level with a
little added earthy nutty flavor.
In your biggest Orange Dutch Oven you have, toss together...
3 tablespoons butter
3 1/2 pounds of Butternut Squash peeled and cubed
1 chopped red onion
2 or 3 cloves of garlic to the pot.
Cook all the vegetables till tender on medium heat.
Chop up about 5- 6 cups of mushrooms.
Toss in the mushrooms and continue to cook and stir.
Add in 2 tablespoons of dry thyme
1 tablespoon kosher salt
1 teaspoon ground pepper
Pour in a half cup of white wine. Using a metal spatula, lift the squash,
scraping the bottom of the pot to get all mixed up.
Now pour in one cup of chicken broth and continue to cook the soup.
Mix one tablespoon of cornstarch with 2 tablespoons of water
and pour it into the soup to thicken.
No Cream Needed :)
Simmer for about 20 minutes on medium heat.
Perfect...You actually could eat this yummy soup like this
but I prefer....
Transfer the soup to a food processor and blend.
If you don't have a Pumpkin Pot to serve your soup, STOP right here! Run
to William Sonoma and buy one now... Just Saying
"It's All About Seasonal Presentation"
Smells Like Fall.
Divide the soup among bowls and garnish some Parmesan Cheese.
You could also garnish with...
Crisp Prosciutto
Pine Nuts
Pumpkin Seeds
Anything You Come Up With
You wil LOVE this super easy fall soup.
Have a sip of mine.
Enjoy!
P.S.
This would make a great appetizer served in little shot glasses.
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