Butternut Soup with Wild Mushrooms & Kale – 2 Ways

By Ashley | Entree

Oct 05
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I once hated soup.

Crazy, I know.

And then I learned how to make soup, and my feelings changed. Soup became this cozy comfort food and realized what I had been missing for the first 2 decades of my life.

Everything from the chopping, sweating of the mirepoix, simmering of the stock, pureeing, adding cream (or non-dairy milk these days), became therapeutic and filled me with gratification.

And the wonderful savory scent is enough to make me weak in the knees. Hardcore foodie over here!

Then there’s the aspect of sipping on the nourishing veggie-infused creation that makes me feel so satiated and so damn HAPPY.

Anyone else require their soup so hot it pretty much burns their throat?

Moving on . . .

This autumnal squash soup is everything I crave in the pre-holiday months. It’s also super straight-forward to make, and super economical!

You can even use leftover cooked squash if you have it and it will come together in a snap.

I provided two variations because sometimes spicy hits the spot, and other times a brighter flavor sounds delish.

Either way you’ll be rewarded with a hearty, yet healthy meal that will leave a big smile on your face as you soak up all it’s Fall vibes.

Now go find yourself some pretty squash and prepare to slurp up a big steamy bowl of healthy, flavor-packed goodness!

Butternut Soup with Wild Mushrooms & Kale – 2 Ways

Butternut Red Curry Soup

Extra virgin olive oil, or avocado oil for cooking
1 small-medium yellow or white onion, diced
2 medium carrots, scrubbed and diced
3-4 stalks celery, diced
4 large cloves garlic, thinly sliced or minced
1 small, or 1/2 large, butternut squash, peeled, seeded and diced
1 quart veggie (or chicken) stock/broth (I prefer a lighter one, not heavy on tomato)
2 tbsp red curry paste
1 tbsp apple cider vinegar
1 tsp, or more sea salt
1 c almond or coconut milk
For serving: a few cups julienned kale, sliced wild mushrooms, cooked wild rice (optional)

Butternut Green Apple Soup

Extra virgin olive oil, or avocado oil for cooking
1 small-medium yellow or white onion, diced
2 medium carrots, scrubbed and diced
3-4 stalks celery, diced
4 large cloves garlic, thinly sliced or minced
1 small, or 1/2 large, butternut squash, peeled, seeded and diced
1 quart veggie (or chicken) stock/broth (I prefer a lighter one, not heavy on tomato)
1 green apple peeled, cored, and diced
1 tsp, or more sea salt
1 c almond or coconut milk
For serving: a few cups julienned kale, sliced wild mushrooms, cooked wild rice

For both versions:

Cook the onion, carrot, and celery over medium-low heat until soft. This will take at least 30 minutes.

Add the garlic and cook until soft and fragrant.

Add the squash and stock/broth, a bit of salt and pepper, and bring to a simmer, cover and cook until squash is tender.

Curry version:

Remove the soup from the heat and cool for 20 minutes, then transfer to a high speed blender along with the salt, curry paste, and vinegar, and puree until smooth and creamy. (most likely in two batches).

Taste and adjust salt and vinegar if needed.

Saute the kale and mushrooms in 1-2 tbsp oil until the kale is soft and mushrooms caramelized. Add the soup and gently heat to a simmer. Reduce the heat to low, and add the almond/coconut milk and rice.

Serve warm on a cozy Fall day!

Apple version:
Remove the soup from the heat and cool for 20 minutes, then transfer to a high speed blender along with the salt, green apple, and puree until smooth and creamy. (most likely in two batches).

Taste and adjust for salt

Saute the kale and mushrooms in 1-2 tbsp oil until the kale is soft and mushrooms caramelized. Add the soup and gently heat to a simmer. Reduce the heat to low, and add the almond/coconut milk and rice.

Serve warm on a cozy Fall day =)

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