Butternut Squash and Wild Mushroom Soup
This wonderfully warming fall soup is a step above your average squash soup. Earthy wild mushrooms add a sophisticated touch to the silky sweetness of butternut squash. A drizzle of truffle oil takes it to a whole new level. If you are looking for an addition to the Thanksgiving table this year, this soup will not disappoint!
While butter and cream add a bit of richness to this soup, it's vegan version is still amazingly decadent.
This wonderfully warming fall soup is a step above your average squash soup. Earthy wild mushrooms add a sophisticated touch to the silky sweetness of butternut squash. A drizzle of truffle oil takes it to a whole new level. If you are looking for an addition to the Thanksgiving table this year, this soup will not disappoint!
While butter and cream add a bit of richness to this soup, it's vegan version is still amazingly decadent.
1 medium onion, chopped
4 carrots, chopped
1.5 oz dried wild mushrooms- (any type will do)
4 T butter or high heat oil
4 C chicken or vegetable stock
1 T fresh thyme, or 1t dried
1/2 t cinnamon
1 C cream, optional
sea salt and pepper
truffle infused olive oil, optional**
sea salt
*** All ingredients organic, if possible***
Preheat your oven to 425. Place the squash, along with half of the butter or oil, cinnamon, and a pinch of sea salt in a large baking dish. After 5 minutes, stir to coat the squash with the butter or oil. Roast uncovered until tender, stirring occasionally, about 45 minutes - 1 hour. Meanwhile, heat the remaining butter or oil in a large soup pot on medium heat. Add the onions and carrots and saute until they start to turn golden. Add a pinch of sea salt, and continue to cook until the vegetables are tender, about 10 minutes. While the vegetables are cooking, rehydrate the mushrooms by covering them with 2 C boiling water for 15 minutes. Strain, reserving the liquid. Roughly chop the mushrooms and add to the vegetables. Once the vegetables are tender, add the stock, along with the liquid from the mushrooms. Add the squash once it is tender, along with the thyme, and cook for another 20 minutes. Puree the soup, either in batches in a blender, or with an immersion blender. (While it's much less work to use an immersion blender, it will get smoother in a blender.) It may be necessary to add more liquid, such as stock or water, if the soup is too thick. Season to taste with sea salt and pepper. Ladle the soup into bowls and drizzle each with a 1/8 t or so of truffle oil. (It doesn't take much!)
** Truffle infused olive oil can be found in most quality supermarkets. It runs about $10-$15 for a small bottle, but is so intense that a little goes a long way. It's a great item to have in your pantry; try mixing some in with roasted Brussels Sprouts or mashed potatoes!