Really, I do have fall foods in my repertoire other than butternut squash. But #SundaySupper friends who visited my Risotto with Butternut Squash, Chicken and Sage may start to wonder, because here I go again with butternut squash as the primary ingredient for this week's edition of Sunday Supper. This week's theme is "Fabulous Fall Foods", and yup, butternut squash is the first thing that popped into mind.
I had some butternut squash on hand, so that sealed the deal. Even though this recipe has butternut as well as sage again, I hope you'll agree it's a pretty different meal than the risotto dish. It's my first homemade soup of the cool weather season. The risotto dish had some chicken, but this soup is vegan. Served with crusty bread, it makes for a nice meatless meal option. Oh yeah, don't forget those sautéed mushrooms on top! They give an elegant touch to the soup, making it fit for a weekend meal.
You'll have to stop by again soon to see that I do cook without butternut squash in the fall! But meanwhile, onto the recipe for this tasty soup.
1 tbsp olive oil
1 onion, coarsely chopped
1 carrot, sliced
3 garlic cloves, minced
1 medium butternut squash, peeled and chopped (about 7 cups squash)
2 cups diced potatoes (1 large or a few small)
4 cups vegetable broth
1 cup water
1 bay leaf
1 tbsp fresh sage, sliced, plus additional for garnish
generous pinch of cinnamon
salt and pepper to taste
For the mushrooms
1 tbsp olive oil
1 small shallot, diced
10 ozs button mushrooms, sliced
a few shiitake mushrooms, sliced (optional, for additional flavor)
1/2 tsp dried thyme
1/3 cup white wine
1) Heat the olive oil in a large pan on medium. Add the onion and cook for about 5 minutes until it begins to soften.
2) Stir in the carrots, cook for a few more minutes. Add the garlic and sage, cook for one more minute.
3) Add the squash and potatoes. Stir to combine with the onion mixture, then add the vegetable broth and additional cup of water, along with the bay leaf.
4) Bring the soup pot to a boil, then reduce heat to a steady simmer. Let the soup simmer for about 25 minutes, until the vegetables are tender.
5) Get the mushrooms ready while the soup simmers. Heat the olive oil in a medium skillet, then add the shallot. Sauté a few minutes until it begins to soften, then add the mushrooms. Cook for 5 minutes, they should start to "sweat". Add the wine, bring to a boil, then reduce heat to simmer for another 5 minutes. Keep warm on low heat while you finish the soup.
6) When the vegetables are soft, remove the bay leaf and then puree the soup with an immersion blender or by transferring the soup to a blender or food processor. Return to heat, add salt and pepper to taste.
7) Ladle the soup into a bowl. Using a strainer spoon, scoop up some mushrooms, letting excess liquid drain back into pan. Spread the spoonful of mushrooms over the top of the soup, and add an extra sage leaf or two for garnish if you like. Serve with some crusty bread.
Leftovers: If you have leftovers, just stir any remaining mushrooms into the soup and re-heat them together the next day.
Wine Pairing: I gravitate toward Pinot Noir for butternut squash soup anyway; the earthy mushrooms make that choice a slam dunk. We kept it simple with the Bouchard Aine and Fils Pinot Noir from France; this is a very reliable pinot for about $10. We also like the Hahn Pinot Noir from California for another good value. Soup doesn't seem to call for an expensive wine!
Be sure to check out these tasty posts from my fellow Sunday Supper bloggers! Thanks to Coleen of The Redhead Baker and Conni of The Foodie Army Wife for hosting this week.
Appetizers and Drinks
- Hatch Chile Hummus by Shockingly Delicious
- Pearfect Harvest Cocktail by Eat, Drink and be Tracy
- Butternut Squash Chowder by The Texan New Yorker
- Butternut Squash Soup with Sage and Sautéed Mushrooms by Cooking Chat
- Cheesy Potato Chard Bake by Food Lust People Love
- Fall Harvest Onion Soup by MealDiva
- Homemade Poultry Seasoning and Chicken Dumpling Casserole by Hot Momma's Kitchen Chaos
- Kale and Sweet Potato Stew by What Smells So Good?
- Pumpkin Chili by Bobbi's Kozy Kitchen
- Smoked Gouda Cauliflower Casserole by Casadecrews
- Brie and Pear Salad by Cindy's Recipes and Writings
- Butternut Squash Dinner Rolls by Life Tastes Good
- Carrot and Chevre Souffle by Jane's Adventures in Dinner
- Fall Harvest Panzanella by Curious Cuisiniere
- Garlicky Roasted Butternut Squash by Panning The Globe
- Maple Roasted Acorn Squash by Jelly Toast
- Roasted Vegetables with Spiced Pepitas and Sunflower Seeds by Nosh My Way
- Wild Rice Stuffed Acorn Squash by Ruffles & Truffles
- Chicken alla Vendemmia by Crazy Foodie Stunts
- Oktoberfest Schnitzel Melt Sandwich by Kudos Kitchen by Renee
- Ratatouille by A Mama, Baby & Shar-pei in the Kitchen
- Roasted Pork Tenderloin over Sweet Potatoes by Family Foodie
- Streamlined Weeknight Shepherd's Pie by The Weekend Gourmet
- Apple and Cinnamon Cake by Happy Baking Days
- Apple Challah Bread French Toast by Desserts Required
- Apple Dumplings with Salted Caramel Rum Sauce by The Life and Loves of Grumpy's Honeybunch
- Apple Hand Pie {Apfeltaschen} by The Not So Cheesy Kitchen
- Apple Peanut Butter Breakfast Cookies by Pies and Plots
- Apple Pie Bars by The Wimpy Vegetarian
- Caramel Apple Cider Ginger Ale Floats by NeighborFood
- Chai Tea Jello Shots by Peaceful Cooking
- Cranberry Orange Baked Doughnuts by A Kitchen Hoor's Adventures
- Maple Glazed Apple Galette by That Skinny Chick Can Bake
- No Bake Caramel Apple Cheesecake Parfaits by Chocolate Moosey
- Peanut Butter Ginger Apple Cookies by Ninja Baking
- Pear Walnut Bread Pudding by Magnolia Days
- Pumpkin Bagels by The Redhead Baker
- Pumpkin Cheesecake by Confessions of a Culinary Diva
- Pumpkin Cinnamon Chip Cookies by Momma's Meals
- Pumpkin Coffeecake Muffins by Take A Bite Out of Boca
- Pumpkin Ice Cream by Amee's Savory Dish
- Pumpkin Pie Cookies by Fit Foodie Runs
- Pumpkin Scones with Maple Glaze by The Foodie Army Wife
- Pumpkin Snack Cake with Cream Cheese Frosting by Peanut Butter and Peppers
- Rustic Apple Pie by Hezzi-D's Books and Cooks
- Southern Coffee Cookies by Killer Bunnies, Inc
- Sticky Apple and Gingerbread Cake by Mess Makes Food
- White Chocolate Chip Sugar Cookie Bars with Browned Butter Pumpkin Spice Frosting by Cupcakes and Kale Chips
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