Butternut Squash, Shroom & Greens Soup

Butternut squash soup is a classic and now even better with sauteed mushrooms,
extra veggies and leafy greens to add a savory heartiness.

Servings: 4

Author:

Prep Time
30 minutes

Cook Time
1 hour

Total Time
1 hour, 30 minutes

Soup Side Dish Main Course Snack

American Mediterranean Healthy

Butternut Squash Soup hearty soup Butternut Squash recipe

Instructions

1 Preheat the oven to 400°
2 Split the squash in half lengthwise, remove the seeds, and place face-down on
parchment paper-lined baking sheet. Bake until very soft (40-45 minutes)
3 Cool, then scoop out the insides and add to a blender or food processor with 1 ½
cups of the orange juice and puree until smooth.
4 Transfer to a sauce pan or stockpot and stir in the rest of the orange juice.
5 Heat the olive oil in a skillet. Add onions, mushrooms, celery, garlic, ginger
and saute over medium heat until vegetables are softened.
6 Stir in all of the spices until they are incorporated in the mixture, adding in
a few tablespoons of water if needed to keep the spices from sticking.
7 Stir the mushroom mixture into the squash and orange juice, scraping the skillet
well to salvage all of the bits of flavor.
8 Serve immediately or allow to cool and store in an airtight container