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Freshly made butternut squash, mushroom, and greens soup

Butternut Squash, Shroom & Greens Soup

Butternut squash soup is a classic and now even better with sauteed mushrooms, extra veggies and leafy greens to add a savory heartiness.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course, Side Dish, Snack, Soup
Cuisine American, Healthy, Mediterranean
Servings 4

Ingredients
  

  • 2 medium sized butternut squash
  • 3 ½ cups orange juice
  • 1-2 tablespoon olive oil
  • 1 cup minced onion
  • 2 tablespoon minced fresh ginger
  • 1 ½ teaspoon salt
  • 2 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon cinnamon
  • 2 teaspoon dry mustard
  • 1 tablespoon minced garlic
  • ½-3/4 pound mushrooms, sliced
  • cayenne to taste
  • lemon juice to taste
  • 2-3 stalks celery, chopped

Instructions
 

  • Preheat the oven to 400°
  • Split the squash in half lengthwise, remove the seeds, and place face-down on parchment paper-lined baking sheet. Bake until very soft (40-45 minutes)
  • Cool, then scoop out the insides and add to a blender or food processor with 1 ½ cups of the orange juice and puree until smooth.
  • Transfer to a sauce pan or stockpot and stir in the rest of the orange juice.
  • Heat the olive oil in a skillet. Add onions, mushrooms, celery, garlic, ginger and saute over medium heat until vegetables are softened.
  • Stir in all of the spices until they are incorporated in the mixture, adding in a few tablespoons of water if needed to keep the spices from sticking.
  • Stir the mushroom mixture into the squash and orange juice, scraping the skillet well to salvage all of the bits of flavor.
  • Serve immediately or allow to cool and store in an airtight container
Keyword butternut squash soup, butternut squash recipe, hearty soup
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