Roasted Mushroom and Butternut Squash Soup: A Must-Try Recipe!

Creamy Butternut Squash Soup with Roasted Mushrooms

A delightful creamy butternut squash soup topped with roasted mushrooms, enhanced with capers and pumpkin seeds, perfect for a cozy appetizer.

Ingredients

Servings: 4

– Butternut Squash: 1
– Mushrooms: 300 g
– White Onion: 1
– Red Onion: 1
– Chicken Broth: 750 ml
– Garlic Clove: 1
– Salt: 4 pinches
– Pepper: 4 pinches
– Butter: 1 tablespoon
– Olive Oil: 1 tablespoon
– Parsley: 4 pinches
– Capers in Vinegar: 1 tablespoon
– Heavy Cream: 200 ml
– Pumpkin Seeds: 2 tablespoons

Preparation

Total Time: 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes

1. Prepare the Butternut Squash and White Onion
Peel the butternut squash, remove the seeds, and chop into small cubes. Peel and finely chop the white onion.

2. Sauté the Vegetables
In a skillet, heat the olive oil and butter, then sauté the chopped butternut squash and white onion until they start to brown slightly.

3. Cook the Butternut Squash
Pour in the chicken broth, cover, and let it simmer for about 20 minutes, or until the butternut squash is tender. Add a little water if needed.

4. Blend the Soup
Blend the cooked butternut squash with 200 ml of heavy cream until smooth and creamy. Season with salt and pepper to taste.

5. Prepare the Mushrooms
While the squash is cooking, in another pan, sauté the mushrooms in a bit of olive oil until they are golden brown.

6. Add Red Onion and Garlic
Add the thinly sliced red onion and crushed garlic clove to the mushrooms. Season with salt and pepper, and cook until the mixture is nicely browned.

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Serve
Pour the creamy butternut squash soup into bowls. Top with the roasted mushrooms, sprinkle with pumpkin seeds, capers, and a few parsley leaves.

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