This hearty, earthy, comforting, and delicious Butternut Squash Porcini Soup will warm your soul (and belly) on a cold, rainy, and gloomy autumn day.Jump to Recipe
The Soup Season
Hello everybody! What’s up? There’s nothing much to share with you, but I am going to keep it short once again. You know, with the daylight dramatically decreasing, I always feel there’s not enough time. It does not mean I have a lot of on my plate, but it still means I do not have enough time for the blog. Partially, that could be due to my procrastination. Who can relate?
Anyways, this is October (More likely almost the end of October. WHAT? Isn’t it just crazy? It seems like I have just opened my apple and pumpkin season, and it’s time to think about Christmas recipes. Who can also relate? In fact, I have already developed one Christmas recipe, but please no judgment, okay? At least I am being ahead of the time in one thing.)
October. That’s a great time to start the soup season which thanks to a long Canadian winter could last for months. I have developed quite a few autumn soup ideas that I hope to share with you one day. Today I am proudly presenting this Butternut Squash Porcini Soup. It is awesome, my friends – so hearty, earthy, soul-warming, and delicious.
Butternut Squash Porcini Soup
This Butternut Squash Porcini Soup is also relatively light and healthy. I only used some butter, but there is no cream. Certainly, you can go ahead and stir in some cream (You don’t need heavy cream; some of 10% cream or so would do) for an extra smooth, velvety, and decadent texture.
I used fresh porcini mushrooms, but since this is autumn, and it’s might be challenging to find them – simply use dried mushrooms. You will need for about 2/3 of a cup, so that won’t be outrageously expensive. Just give them a nice soak in warm water to soften up. And don’t you dare to discard the liquid. It is super infused, so just add it into your soup (Just strain through a mesh sieve to catch any dust or sand.)
Moreover, you can absolutely use other fresh or dried wild mushrooms such as chanterelles. In case you are looking for a more budget-friendly recipe adaptation, please go ahead and use some button (cremini) or portobello mushrooms – just sauté them nicely first.
And, if you are a huge butternut squash soup fan, I have a plenty of recipes on my blog:
Cheers for now and see you soon!
Butternut Squash Porcini SoupCourse: SoupsDifficulty: Easy
This hearty, earthy, comforting, and delicious Butternut Squash Porcini Soup will warm your soul (and belly) on a cold, rainy, and gloomy autumn day.
1 medium butternut squash + oil for greasing + salt and pepper
5-7 medium porcini mushrooms (or 2/3 cup dried), sliced
1 medium onion, sliced
2-3 garlic cloves, roughly minced
3 tbsp. of butter, divided
1 tbsp.+ 1 tsp. olive oil, divided
1/2 tsp. smoked paprika, divided
1 tbsp. fresh thyme (or 1/2 tbsp. dried), divided
a good pinch of salt, divided
a small pinch of chipotle, divided
Extra thyme and parmesan for serving, if desired
- Cut the butternut squash in half and remove the seeds. Brush with a little of olive oil, season with some salt and pepper, 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.
- Remove from oven and let cool until easy to handle. Scoop out about 4 cups (packed) of the pure and reserve the leftovers for other recipes.
- In a large pan add the porcini (onto a dry pan) and cook for about 5 minutes, to reduce the water content. Then add 1 tbsp. of butter, 1 tsp. of olive oil, season with some salt, smoked paprika, chipotle, and thyme and cook for about 5-7 minutes, until nicely golden.
- Remove ~ 1/4 of the all mushrooms and reserve for garnishing.
- Add the remaining butter and olive oil into the same pan with mushrooms. Add the onions, garlic, and the remaining seasonings and cook for about 5 minutes.
- Add the butternut squash pure and about 2 cups of water and simmer 10 minutes. Off heat and let it cool for a couple of minutes.
- Using a regular or immersion blender, puree until smooth. You can add one extra tablespoon of butter, for extra smooth texture. The soup will be quite thick, so you can adjust its consistency. Just add some water or cream and bring it to a simmer.
- Serve garnished with the reserved porcini, some extra thyme, and parmesan, if decider. Enjoy!
- If you are using dried mushrooms, you will need ~ 2/3 of a cup. Just soak them up in warm water, to fully cover, for about 20 minutes. Then strain the water through a mesh sieve to catch any dust or sand and add it instead of the regular water (Step 6.)
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.