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Squash and Wild Mushroom Soup Recipe

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Squash and Wild Mushroom Soup Recipe

Why It's Good:

When the weather starts to turn cold there's nothing better than a warm bowl of soup. This one tastes like fall with chunks of butternut squash (rich in Vitamin A) and the earthy flavors of wild mushrooms (a good source potassium). Plus, it's vegetarian friendly – just choose vegetable broth instead of chicken broth.

Why It's Green:

Because wild mushrooms are picked from, well, the wild, they grow freely without pesticides. Organic chicken broth is made from organic vegetables and free range chicken, no added hormones or antibiotics included. Butternut squash is in season from August to March (and tastiest in October and November) so you can find it at your local farmer's market.

Squash and Wild Mushroom Soup

This hearty soup can be made with organic or all-natural chicken stock or prepared vegetable stocks, available in cartons in your grocer's natural food section. Choose wild mushrooms that are moist to the touch with no shriveled or dried edges or bruises. Try chanterelles, black trumpets, hen of the woods, shiitake, oyster or cremini. You'll also need a sharp vegetable peeler to peel the squash. –Suise Quick

Serves 4 to 6

  • 8 cups hot organic vegetable or chicken broth
  • 1/2 ounce dried porcini or morel mushrooms
  • 1 cup peeled and finely diced butternut squash (can substitute carrots)
  • 1 bay leaf
  • 3 tablespoons olive oil
  • 1 cup sliced red onion
  • 1 pound assorted wild mushrooms, tough stems removed, sliced
  • 1 cup small pasta such as tiny bowties, digitali or pastini
  • Kosher salt and freshly ground pepper
  • 1/4 cup chopped flat-leaf parsley
  • 1/3 cup grated Parmesan

1. Pour 1 cup hot stock over mushrooms in a small bowl; let sit 20 minutes. Strain through a coffee filter or paper towel. Add mushroom broth to stock. Rinse mushrooms and dice; set aside.

2. Add squash to stock in a large pot with bay leaf and bring to a boil; lower heat and continue simmering.

3. Meanwhile, heat oil in a large skillet over medium heat. Sauté onions 5 to 8 minutes, until soft. Add mushrooms and sauté until soft and lightly browned, about 10 minutes, adding a little broth if they become too dry. Transfer to broth along with pasta. Cook 5 to 8 minutes, until pasta is cooked and squash is tender. Season to taste with salt and pepper and stir in parsley. Ladle soup into bowls and top with Parmesan.