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Pureed Butternut & Mushroom Soup
1 medium onion, chopped
1 lb mushrooms, sliced
6 oz portobello mushrooms, sliced into regular mushroom-sized pieces
1 quart mushroom stock (chicken stock would work well too)
1 large butternut squash, cut into 1/4-1/2" x 2" slices
1 large bay leaf
1/2 - 1 teaspoon thyme
salt to taste
oil
In large soup pot put in enough oil to just coat bottom. Saute
onions over medium heat until tender and translucent. Add mushrooms,
and cook, stirring occasionally, until soft. Add stock, and simmer
5 minutes. Remove about 2 cups of the mushrooms and onions and
set aside.
Add squash, bay leaf, and thyme to pot. Cover and simmer 15 to 20
minutes, until squash is very tender.
Remove pot from heat, and puree soup with an immersion blender.
You can make it completely smooth, or leave some chunks of mushroom
and squash (which is how I prefer it). Return reserved mushrooms/onions
back to soup, salt to taste, and serve.
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Squash Mushroom 02