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Butternut Mushroom Soup

Its squash season! There are so many varieties of squash out there such as butternut, pumpkin, zucchini, yellow squash, and on and on. Each squash variation has its own distinct flavour and can be used for so many different things. I mean pumpkin will obviously get a post of its own since it basically is the popular girl of the squash team.

You can make so many tasty treats with the different types of squash such as various casseroles, soups and stews, squash spaghetti, fritters and so much more. I really do enjoy a good squash. Is there a sign given that you have officially become lame or old when you go to a supermarket and actually get excited about the seasonal veggies that are being stocked? I mean… I have to say I fall into that category hands down.

As I was browsing through my supermarket, I saw that the pumpkin bin was empty, obviously. However, the ever so lovely butternut squash was still up for grabs, so I shamefully got two and decided to rush home and make a nice soup. I find that since the butternut squash has quite a subtle flavour to it, I needed to add some more veggies to give this soup some extra flavour.

I went for very earthy flavours such as mushroom, leeks and carrots. The soup was just what you think fall tastes like and is extremely healthy. Squash is such a healthy vegetable. It is low in calories and is full of antioxidants, great vitamins and a bunch of fiber. So, you can definitely grab the big ladle when filling your bowl.


Butternut Mushroom Soup

  • 1 butternut squash, peeled, seeded and chopped

  • 4 medium carrots, peeled and chopped

  • 3 yellow onions, chopped

  • 2 handfulls mushrooms, chopped

  • 4 cloves garlic, diced

  • 1 leek, diced

  • 1 red chili pepper, diced

  • 3 tbsp olive oil

  • 2 litres water

  • 2-3 tbsp vegetable stock powder

  • 1 tbsp ground cumin

  • 2 tbsp dried parsley

  • Salt and pepper

In a large cast iron pot add olive oil. Add in carrots, onions, garlic and red chili pepper and allow it to glaze for about 5 minutes. Once glazed add leek and mushrooms and brown for about 5 minutes. Add cumin and dried parsley and stir. Add in half of your liquid and stir. In the second half of the liquid add the vegetable stock powder and stir. Add the remaining liquid to the pot. Turn down the heat to low and simmer for about 1 hour. Grab your hand blender and blend the veggies until you reach the consistency you are looking for. Keep the temperature on low and continue to simmer for another hour. The liquid should have reduced to the desired consistency. If the soup is still too watery, continue to cook on low heat.

Remove from heat and enjoy directly or allow it to cool and eat the next day where all the flavours have really blended together nicely.

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