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Butternut Squash Soup Recipe

Dark Days week 7: Butternut Squash Soup with Roasted Oyster Mushrooms

butternut squash soup

This seasonal soup is perfect for cold winter days.

Nothing warms the soul in the like soup. On cold days, I just love making it. I think the smell makes me just as happy as sitting down to eat it.

Last week, the lovely Dark Days organizers released the list of our challenges…a dessert, a vegetarian meal, a one pot meal, and a breakfast. I immediately thought I could easily swing all of those challenges—except the vegetarian meal. I am a meat eater, no getting around it. So I kind of thought I would participate in that particular challenge.

Then I went to the market and found the most beautiful butternut squashes, which gave me an immediate craving for butternut squash soup. Which can be made vegetarian. Ha! So, although this challenge isn’t due until March, I went ahead and made my veggie meal.
The soup ingredients were easy to grab at the Maple Avenue Market—butternut squash, onions, garlic, and cream. I also found some local crackers (I don’t know if the wheat is local, but they’re made locally). Little Ragghi’s Flatbread Crackers from Ocean City, MD. I’m in love with this company. For every box of “Little Ragghi” crackers sold, they donate a portion of the profits to The Native American Leadership Development (NAIC). And the crackers are addictively delicious. Finally, I picked up some local (PA) oyster mushrooms at the regular grocery store.

I served this simple meal with a salad harvest from our winter garden. It’s not pictured because I hadn’t yet picked the lettuce when I staged the photo. I am loving my greenhouse and the fresh lettuce in January!

So, to all you vegetarians out there, I present one of the easiest, richest, and soul-warmingest soups ever.

butternut squash soup

Seasonal butternut squash of winter's pleasures.

Recipe: Butternut Squash Soup with Roasted Oyster Mushrooms

Summary: Creamy, Rich, Soul Nourishing Winter soup.


  • Package of Oyster mushrooms
  • Organic olive oil
  • Himalayan salt
  • 1 medium butternut squash
  • 2 small(ish) red onions
  • 1 Tbs organic olive oil
  • 1 clove garlic
  • stock of your choice (enough to just cover the squash in the pot)
  • ½ cup cream (or half and half) (optional)
  • salt and pepper to taste


For the oyster mushrooms:

roasting oyster mushrooms

Roasted oyster mushrooms taste like bacon. Fantastic.

  1. Preheat the oven to 450°
  2. Pull the mushrooms apart and tear into bite size pieces.
  3. Drizzle with enough olive oil to just coat the mushrooms and lightly salt.
  4. Place on a cookie sheet and roast for 10 minutes. Remove sheet, turn mushrooms and roast until the mushrooms are crispy, about 10 more minutes.
  5. Remove from oven and cool.

For the soup:

cooking the onions

Sauted onions give this soup a rich, earthy flavor.

  1. Coarsely chop the onions and garlic.
  2. Heat the olive oil in a stock pot. When the oil is hot, add the onions and garlic. Saute until tender and brown.

    chopping the squash

    peel and chop, or chop and peel...either way works.

  3. While the onions are cooking, cut the butternut squash into chunks and peel or slice off skin. Cube the squash and set aside. Note: for this soup, the piece can be pretty chunky because it’s going into the blender after the squash is cooked.
  4. Add the squash to the stock pot and cover with the stock. Add water if you need more liquid to cover the squash.

    cooking the squash

    Simmer until fork tender; how long depends on the size of your squash cubes.

  5. Bring to a boil, then reduce heat to a simmer. Cook until the squash is fork tender. The time needed will depend on how fresh your squash is and how big the chunks are. For this soup, it only took 10 minutes.
  6. When the squash is tender, turn off the heat. Let the soup cool for at least 10 minutes so that you don’t blow the top off your blender (I’ve done it…not fun).

    blending the squash

    Blend until smooth for a creamy soup. Adding actual cream is optional.

  7. Add the squash to the blender, making sure to have enough of the liquid in each batch to make blending easy. Blend until smooth. Transfer to a bowl and repeat the blending until all the soup is creamy smooth.
  8. Return to stock pot and re-heat (if necessary). Slowly stir in the cream into the soup. You can add more cream if you like a creamier soup. Or if you want a vegan soup, don’t add the cream at all.
  9. Salt and pepper to taste.
  10. Serve with a few of the oyster mushrooms sprinkled on top.


I use this basic recipe for all sorts of soups. Substitute the squash with tomatoes, potatoes, or anything else that you have on hand.

Preparation time: 6 minute(s)

Cooking time: 20 minute(s)

Diet type: Vegetarian

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © Susan Rose.

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