There’s something incredibly magical about the cozy, earthy flavors of autumn that bring families together around a warm, comforting meal. Our Butternut Squash and Mushroom Soup is the epitome of this seasonal charm—a delightful blend of creamy butternut squash and savory mushrooms that will have everyone asking for seconds. This recipe is not only bursting with flavor but also provides a wonderful opportunity to bond with loved ones while creating something special in the kitchen. Perfect for a chilly evening or a festive family gathering, this soup is sure to become a cherished favorite.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 6
- Skill Level: Easy
Ingredients
- 1 medium butternut squash, peeled, seeded, and diced
- 2 cups cremini mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon ground nutmeg
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent, about 5 minutes.
- Add the diced butternut squash and thyme to the pot, stirring to combine. Cook for another 5 minutes until the squash starts to soften.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the squash is tender.
- Meanwhile, heat a skillet over medium-high heat and add the remaining olive oil. Sauté the sliced mushrooms until they are golden brown and slightly crispy, about 10 minutes. Season with salt and pepper.
- Using an immersion blender, puree the soup in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot.
- Stir in the coconut milk and ground nutmeg, heating the soup gently over low heat. Adjust seasoning with additional salt and pepper if needed.
- Serve the soup hot, garnished with the sautéed mushrooms and a sprinkle of fresh parsley.
Helpful Tips
- For a richer flavor: Roast the butternut squash in the oven at 400°F for 25 minutes before adding it to the soup.
- Variations: Substitute cremini mushrooms with a mix of wild mushrooms for an even more earthy flavor.
- Beginner tip: Use pre-cut butternut squash to save time and make the preparation easier.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat. The soup can also be frozen for up to 2 months.
- Substitutions: Replace coconut milk with heavy cream or evaporated milk for a different richness.
Complementary Dishes & Drinks
This Butternut Squash and Mushroom Soup pairs beautifully with a fresh arugula salad and a side of crusty artisan bread. For a drink, try a glass of Chardonnay or a warm cup of apple cider to complete the cozy meal experience.
We can’t wait to see your beautiful recreations of our Butternut Squash and Mushroom Soup! Share your culinary masterpieces with us using #ZynahzRecipes or tag Zynahz on Instagram. Don’t forget to leave your feedback on our website https://www.zynahz.com/, and subscribe to our newsletter for delightful updates. Follow Zynahz on social media for more inspiring recipes and heartwarming stories from our kitchen to yours.
