Butternut Squash Mushroom Soup offers the perfect blend of creamy comfort and earthy flavors, making it an ideal dish for chilly days.
With its rich texture and aromatic ingredients, this soup warms you from the inside out. It’s also highly adaptable, accommodating various dietary preferences, including vegan and vegetarian diets.
In this article, we’ll guide you through a delicious recipe that highlights the robust flavors of butternut squash and mushrooms. We’ll also provide tips on how to customize this dish for a vegan diet without compromising on taste or richness.
- Preparation time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
- Servings: 4 servings
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Ingredients You’ll Need
To make this comforting Butternut Squash Mushroom Soup, you’ll need the following ingredients:
For the Soup Base:
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 2 tablespoons olive oil (or vegan butter)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups mushrooms (button, cremini, or a mix), sliced
- 1 medium carrot, chopped
- 1 celery stalk, chopped
- 4 cups vegetable broth (ensure it’s vegan if you’re making a vegan soup)
- 1 cup coconut milk or any plant-based milk (for a creamier texture)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh herbs like thyme or rosemary (optional, for garnish)
Optional Add-ins for Extra Flavor:
- A pinch of nutmeg (for a warm, earthy flavor)
- A handful of spinach or kale (for added greens)
- 1 tablespoon nutritional yeast (for a cheesy, umami kick)
Preparing Your Ingredients
Before you start cooking, prepare all your ingredients. Peel and cube the butternut squash into uniform pieces to ensure even cooking. Slice the mushrooms and chop the onions, garlic, carrots, and celery. Having everything prepped ahead of time makes the cooking process smoother and more enjoyable.
Step-by-Step Cooking Instructions
Step 1: Roast the Butternut Squash
Start by roasting the butternut squash. Preheat your oven to 400°F (200°C). Toss the squash cubes with a tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper. Roast for about 25–30 minutes, or until the squash is tender and slightly caramelized around the edges. Roasting enhances the natural sweetness of the squash and adds depth to the soup’s flavor.
Step 2: Sauté the Aromatics and Mushrooms
While the squash roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onions and sauté for about 5 minutes until they turn translucent. Next, add the minced garlic and cook for another minute until fragrant. Throw in the sliced mushrooms, chopped carrots, and celery. Stir occasionally, allowing the mushrooms to release their moisture and begin to brown. This process should take about 7–10 minutes. Sautéing the mushrooms until they brown creates a rich, earthy base for the soup.
Step 3: Add the Spices and Liquid
Once the vegetables are nicely browned, add the ground cumin and smoked paprika. Stir well to coat the vegetables in the spices, releasing their aromatic flavors. Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot to deglaze. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld together.
Step 4: Incorporate the Roasted Butternut Squash
When the squash has finished roasting, carefully transfer it into the pot with the vegetables and broth. Stir to combine all ingredients. At this point, the soup will look chunky and hearty. Allow it to simmer for another 5–10 minutes to let the flavors fully integrate.
Step 5: Blend to Your Desired Consistency
After simmering, it’s time to blend the soup. You have two options here: use an immersion blender directly in the pot for a chunky, rustic texture, or transfer the soup in batches to a countertop blender for a smoother consistency. If using a blender, be careful not to overfill it, and blend in small batches to avoid hot splashes. Blend until the soup reaches your preferred texture, whether that’s silky smooth or with a bit more texture.
Step 6: Add Creaminess with Coconut Milk
Return the blended soup to the pot (if you used a countertop blender) and stir in the coconut milk. This addition creates a luscious, creamy texture while keeping the soup dairy-free and vegan-friendly. Taste and adjust the seasoning with more salt and pepper as needed. For an added touch of warmth, consider adding a pinch of nutmeg at this stage.
Step 7: Serve and Garnish
Once your soup is ready, ladle it into bowls and garnish with fresh herbs like thyme or rosemary. For added richness, drizzle a bit of extra coconut milk on top and swirl it with a spoon for a decorative finish. If you’ve added greens like spinach or kale, stir them in just before serving to allow them to wilt slightly in the hot soup.
Tips for Adapting to a Vegan Diet
To ensure this soup is entirely vegan:
- Use vegetable broth: Ensure your vegetable broth is vegan-friendly. Some store-bought broths contain animal-derived ingredients.
- Choose plant-based milk: Coconut milk adds a creamy, rich texture, but almond milk, cashew milk, or oat milk also work well.
- Swap butter with olive oil: If the recipe calls for sautéing with butter, opt for olive oil or vegan butter instead.
- Incorporate nutritional yeast: For a cheesy flavor without dairy, add a tablespoon of nutritional yeast to the soup after blending.
Making It Your Own: Customization Tips
This soup is highly versatile, so feel free to customize it to your taste. Here are a few ideas:
- Add a protein boost: Toss in some chickpeas or white beans during the simmering step for extra protein and texture.
- Spice it up: If you like a bit of heat, add a pinch of cayenne pepper or a few red pepper flakes when adding the spices.
- Switch up the herbs: Experiment with different herbs like sage, basil, or parsley for a unique flavor profile.
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Storing and Reheating
Leftover Butternut Squash Mushroom Soup stores well in the refrigerator for up to 5 days. Reheat it gently on the stove over medium heat, stirring occasionally. You may need to add a splash of water or broth if the soup thickens too much in the fridge. For longer storage, freeze the soup in an airtight container for up to 3 months. Defrost in the refrigerator overnight and reheat on the stove when ready to serve.
Conclusion
Butternut Squash Mushroom Soup offers a comforting, hearty meal that suits various dietary needs, including vegan. Its rich flavors, creamy texture, and adaptability make it a go-to recipe for cozy dinners or meal prep. Enjoy experimenting with different add-ins and spices to make this dish uniquely yours.
