Tuesday, October 15, 2013

Butternut Squash-Sweet potato & mushroom soup


  Butternut Squash, peeled and cut into 1” pieces
  Sweet potatoes, peeled and cut into 1’ pieces
  White mushrooms, sliced
  Vegetable or chicken broth
  Garlic, onion
  Olive oil
  Fresh parsley, finely chopped
  Sage leaves
  Brown sugar
  Cinnamon powder
  Yogurt or sour cream

In olive oil over high heat cook the mushrooms and onion, stirring frequently, until caramelized.  Remove and set aside.  In large pot cook onion and garlic in olive oil and butter until soft.  Add the broth (enough to generously cover the veggies), squash, potatoes, and herbs, and cook until they are soft enough to mash.  Add about 2/3s of the mushrooms and purée in food processor or with an immersion blender.  Continue to simmer on very low heat, adding about 2-3 tablespoons of brown sugar and several sprinkles of cinnamon.

Serve with a topping of the parsley, a spoonful of the remaining mushrooms, and a dollop of yogurt or sour cream


For a richer, creamier soup add heavy whipping cream, with or without yogurt, after the soup is pureed.

The amounts of the ingredients are not fixed, depending on the size of the potatoes and squash.  I use two medium-large potatoes and a small squash.

1 comment:

Gus said...

sounds good. If only it would cool down enough I would try it...maybe next week.