Cremini & Butternut Squash Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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When the weather turns chilly, wholesome soup hits the spot. This one tastes like autumn, with vitamin-rich squash and the earthy flavor of mushrooms. Adding cream makes it velvety smooth.Gilda Lester, Millsboro, Delaware Ingredients:
1 large butternut squash (about 5 pounds) |
1 carton (32 ounces) reduced-sodium chicken broth, divided |
1 large onion, chopped |
1 tablespoon olive oil |
1/2 pound chopped baby portobello (cremini) mushrooms |
3 garlic cloves, minced |
1 teaspoon minced fresh thyme |
1/2 teaspoon rubbed sage |
1/8 teaspoon ground nutmeg |
1/4 cup heavy whipping cream |
1/4 cup grated romano cheese |
Directions:
1. Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 55-65 minutes or until squash is tender.
2. Cool slightly; carefully scoop out pulp. Place in a food processor with 1 cup broth; cover and process until smooth.
3. In a large saucepan over medium heat, cook onion in oil until tender. Add mushrooms; cook 3-4 minutes longer or until tender. Add the garlic, thyme and sage; cook 1 minute longer. Stir in the nutmeg, squash puree and remaining broth. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
4. Stir in cream; heat through (do not boil). Ladle soup into bowls; sprinkle with cheese. Yield: 8 servings (2 quarts).
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