Roasted Butternut Squash Soup with Mushrooms and Brown Rice
Roasted Butternut Squash Soup with Mushrooms and Brown Rice
Prep Time: 30 Minutes
Prep Time: 45 Minutes
Total time: 1 Hour 15 Minutes
Servings: 4 - 6 People
Ingredients
Ingredients
- 4 1/2 cup Roasted Butternut Squash (see separate recipe)
- 3 cups of Brown or Wild Rice, cooked
- 2 cups Mushrooms (we used a mix of Bella, Shiitake and Button), chopped
- 2 - 3 Tablespoons Olive Oil, divided
- 1 medium Onion, diced
- 2 Carrots, diced
- 2 Celery stalks, diced
- 4 cloves of Garlic, minced
- 1 cup of White Wine
- Thyme leaves, from 3 - 4 branches - about 1 teaspoon
- 4 cups of Vegetable Stock + 1 cup to add to the soup if it's too thick
- 1/2 cup of Heavy Cream or Milk + 1/2 cup to add to the soup if it's too thick
- 1 Tablespoon fresh Parsley, chopped
- Salt and Pepper to taste
- Grated fresh Nutmeg ** optional
Instructions
1.
Roast Butternut Squash (see separate recipe for directions)
2.
Using a deep soup pot, brown mushrooms in 1 Tablespoon olive oil and a pinch of salt, about 7 - 10 minutes
3.
When mushrooms are done, remove from pot, add another 1 Tablespoon of olive oil. Add the onions, carrots, celery and garlic. Sauté until soft, 10 minutes.
4.
Add wine and thyme. Simmer until reduced to half the liquid, about 5 minutes.
5.
Add 4 cups of vegetable stock and the roasted Butternut Squash to the pot. Bring to a boil, then reduce to a simmer (to blend flavors) for 10 - 15 minutes.
6.
Puree all ingredients in the pot in a blender or food processor. Bring this mixture back to the pot.
7.
Add the heavy cream. Add rice and reserved mushrooms. If the soup seems too thick, add additional stock and heavy cream.
8.
Add salt and pepper to taste. This is where you can add optional nutmeg (it does add a little pop).
9.
Simmer 5 - 10 minutes to blend flavors and you're ready to serve.
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