Butternut Squash Soup

I merged the following three recipes and added shiitake mushrooms to create a delicious, hearty, and easy to make soup.


2 medium potatoes, cubed
2 medium butternut squash
2 tablespoons butter
1 medium onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 large handfuls shiitake mushrooms, chopped
1 tablespoon fresh marjoram, sliced
1 tablespoon fresh sage leaves, sliced
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
pinch salt
4 cups chicken broth


Cut squash into quarters, remove seeds, and steam with potatoes for 20 minutes. Retain the steaming fluid for use in the broth.

Meanwhile, in a large saucepan, saute onions, carrot, and celery in butter. Mix in the marjoram, sage, black pepper, cayenne pepper, and salt. Add the mushrooms and cook until the vegetables are tender and the mushrooms have given up their water.

Either allow squash to cool or use gloves to scoop out the hot squash. Add the squash and potatoes and enough of the broth to cover the vegetables, bring to boil, and simmer for 20 minutes.

Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Optional: Add a dallop of cream cheese or cream before serving.

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