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/

Creamy Butternut Squash Soup With Mushrooms

Ingredients

Instructions

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