Creamy Butternut Squash Soup With Mushrooms

More soup! This soup is actually a bisque that combines butternut and sweet potato. A bisque is thick like a chowder, but blended to be smooth! Those buttered mushrooms make all the difference too. A healthy comfort food and perfect for this breezy weather! 

Ingredients

  • 1 medium butternut squash (provided)
  • 1 extra large (or 2 medium) sweet potatoes diced (provided)
  • 2 large carrots, diced (provided)
  • 1 tablespoon olive oil
  • 4 sprigs of fresh thyme
  • salt & pepper to taste
  • 6 tablespoons butter, divided
  • 1 leek, diced 
  • 1 onion, diced
  • 8 sage leaves, minced
  • 1 large bay leaf
  • 4 cups vegetable broth
  • 1.5 cups whole milk or cream
  • ⅓ pound mushrooms, sliced thin (provided)

Instructions

  • 1 Preheat the oven to 375 degrees F. 
  • 2 Cut the squash in half, gut, and place cut side down in a baking dish. 
  • 3 Fill with a half inch of water and roast for about 45 minutes. 
  • 4 Toss carrots and sweet potatoes with olive, thyme, and salt and pepper. 
  • 5 Spread evenly on a parchment paper prepared baking sheet and roast for 30 minutes. 
  • 6 Heat 3 tablespoons of butter in a large pot over medium heat. Add leeks, onion, and sage. 
  • 7 Saute for a few minutes and then add in the carrots, sweet potato, and scooped squash, bay leaf and broth. 
  • 8 Bring to a simmer and cook for 20 minutes.
  • 9 Remove the bay leaf.
  • 10 Blend the soup until smooth. Add milk or cream and bring to a simmer. Season with salt and pepper to taste. 
  • 11 Add remaining butter in a pan and when the butter is melted and sizzling add in the mushrooms. Cook for 5-7 minutes. 
  • 12 Serve on top of soup.

Adapted from: https://www.averiecooks.com/roasted-sweet-potato-and-apple-casserole/

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