This Butternut Squash Mushroom Parmesan Soup is an undeniably delicious winter recipe. The addition of nutmeg, rosemary, and pomegranate seeds makes it festive, so consider enjoying it during the holidays!
Hello, everyone! Happy Monday aka the last week of November.
We skip today the part about “Where does this time go” and focus on good
things. First, our neighbours are celebrating Thanksgiving this week, so in
case they’re busy for the next few days: happy Thanksgiving! That’s the reason I
am going to keep my posts short this week: you’ve got plenty of things to do, I
The second good thing is obviously this decadent Butternut
Squash Mushroom Parmesan Soup. As I have said (many times?) before, it’s the second
year in the row when I focus on savoury recipes more than on desserts, and this
soup fits the bill, in my book.
“What’s festive about it?” – you might ask. Good question. When
I was developing my Christmas recipes (I haven’t fully finished with them yet),
I was asking the same. Butternut squash and mushrooms aren’t exclusively Christmas
ingredients. Then I found an answer: Christmas recipes don’t need to be extravagant
or expensive. In fact, the Christmas time is about home, pyjamas, staying warm
and being lazy, and comfort foods. Thus,
this Butternut Squash Mushroom Parmesan Soup is a perfect holiday:
Affordable and simple ingredients;
Nutmeg and rosemary bring the holiday vibes;
The pomegranate arils make it look festive (Also
can be substituted for dried cranberries);
Silky, smooth, and rich consistency thanks to
parmesan (Lots of calories too. But they don’t count this time of the year!);
And the best thing is that it can be made a few
days ahead. Indeed, you can bake the squash and keep it in the fridge for a few
days until ready to turn it into the soup. Moreover, the soup gets even better
after sitting one day in the fridge, so I do recommend making it in advance and
then simply reheating and serving with some toasted bread.
I hope I’ve been able to convince you that this Butternut Squash Mushroom Parmesan Soup can be called a festive recipe perfectly suitable for Thanksgiving and Christmas celebration. Try it out!
This Butternut Squash Mushroom Parmesan Soup is an undeniably delicious winter recipe. The addition of nutmeg, rosemary, and pomegranate seeds makes it festive, so enjoy it during the holidays!
1 hour, 30 minutes
* Adding a little of butter while pureeing soup makes it luxuriously smooth and silky and improves the flavour.
1 medium large butternut squash + oil for greasing + salt and pepper
1 whole garlic (unpeeled)
2 medium onions, chopped
1 lb. brown button mushrooms, cleaned (avoid soaking in water) and sliced
4 to 5 tbsp. butter, divided
1 tbsp. olive oil
1 tbsp. chopped fresh rosemary
1 tbsp. fresh thyme
1 tsp. freshly grated nutmeg (less or more, to taste)
1 tsp. smoked paprika
Salt and pepper, to taste
1 cup grated parmesan
1 cup light (or coffee) cream (or substitute for more water)
Pomegranate seeds, parmesan, and thyme for garnishing
Cut the butternut squash in half and remove the seeds. Brush with a little of olive oil, season with some salt and pepper, place the garlic inside, and roast in the preheated to 180 degrees C (360 degrees F) oven for about 40-60 minutes, depending on the size of your squash. It should be soft when pierced with a fork but still firm.
Remove from oven and let cool until easy to handle. Remove the flesh (You’ll need about 7 cups, but it can be less or more. Indeed, I used some baked skins too – they’re delicious!) Remove the peel from the garlic.
Place the mushrooms in a large pan and cook for about 5-7 minutes to cook down the water. Once the mushrooms have released the liquid and it has evaporated (They will start turning golden), add 1 tbsp. butter and olive oil each, thyme, rosemary, smoked paprika, salt, and pepper, and cook for another 5-7 minutes. Remove from the pan.
Add the onions and roasted garlic (You can use as much as you desire. I added the whole head as the roasted garlic has a nice, sweet and mellow flavour) into the same pan (a little drizzle of oil, if necessary) and cook 5 minutes.
Add the cooked squash, mushrooms (Reserve a little for garnishing), and nutmeg. Stir in one cup of parmesan and stir 1 minute (to start the melting process).
Add about 3-4 cups of warm water to cover the veggies. Add 1 cup of the cream or substitute for more water. Let it simmer for 5 minutes. Off heat and let it cool for a couple of minutes.
Transfer in a food processor in few settings, each time adding a little of water and a piece of butter (between 2 to 3 remaining tablespoons – See Notes).
Transfer the pureed soup in a pan and add more water, to reach the desired consistency. Heat it through bringing to almost a boil then turning the heat off. Try and add more seasonings and herbs if desired.
Serve the soup warm with some mushrooms (If reserved), extra parmesan, pomegranate, and herbs.