Butternut Squash Soup with Sage & Sautéed Mushrooms




This one tastes like autumn, with vitamin-rich squash and the earthy flavor of mushrooms. Adding cream makes it velvety smooth.

Ingredients

1 tbsp Savory Olive Wild Mushroom & Sage Olive Oil

1 onion, coarsely chopped

1 carrot, sliced

3 garlic cloves, minced

1 medium butternut squash, peeled and chopped (about 7 cups squash)

2 cups diced potatoes (1 large or a few small)

4 cups vegetable broth

1 cup water

1 bay leaf

1 tbsp fresh sage, sliced, plus additional for garnish

generous pinch of cinnamon

salt and pepper to taste

Savory Olive Gravenstein Apple Balsamic Vinegar, for finishing


For the mushrooms

1 tbsp Savory Olive Wild Mushroom & Sage olive oil

1 small shallot, diced

10 ozs button mushrooms, sliced

a few shiitake mushrooms, sliced (optional, for additional flavor)

1/2 tsp dried thyme

1/3 cup white wine



Directions:

Heat the olive oil in a large pan on medium. Add the onion and cook for about 5 minutes until it begins to soften.


Stir in the carrots, cook for a few more minutes. Add the garlic and sage, cook for one more minute.


Add the squash and potatoes. Stir to combine with the onion mixture, then add the vegetable broth and additional cup of water, along with the bay leaf.


Bring the soup pot to a boil, then reduce heat to a steady simmer. Let the soup simmer for about 25 minutes, until the vegetables are tender.


Get the mushrooms ready while the soup simmers. Heat the olive oil in a medium skillet, then add the shallot and thyme. Sauté a few minutes until it begins to soften, then add the mushrooms. Cook for 5 minutes, they should start to “sweat”. Add the wine, bring to a boil, then reduce heat to simmer for another 5 minutes. Keep warm on low heat while you finish the soup.


When the vegetables are soft, remove the bay leaf and then puree the soup with an immersion blender or by transferring the soup to a blender or food processor. Return to heat, add a pinch of cinnamon and salt and pepper to taste.


Ladle the soup into a bowl. Using a strainer spoon, scoop up some mushrooms, letting excess liquid drain back into pan. Spread the spoonful of mushrooms over the top of the soup, and add an extra sage leaf or two for garnish, drizzle with Gravenstein Apple balsamic. Serve with some crusty bread.



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