Squash Soup with Mushrooms

This is a favorite meal year round but especially in the winter when we have a crate full of butternut squash.

Ingredients:

• 2 Cups of butternut squash, peeled and cubed

• 5oz-10oz of fresh mushrooms (any variety)

• 4 Cups of chicken or vegetable broth (Learn how to make delicious, affordable homemade broth here)

• Olive oil

• Salt & pepper

• Savory Mushroom Seasoning

• 1/2 Onion

• 2 Garlic cloves (2 or 5;)

• Fresh or dried herbs like thyme, sage, rosemary, parsley or oregano

• Optional heavy cream or coconut cream

• Immersion Blender

Directions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, cooking until softened.

2. Add the oyster mushrooms and cook until they start to soften and release their juices, about 5-7 minutes.

3. Add cubed squash, thyme, salt, and pepper. Stir to combine.

4. Pour in the broth and bring to a simmer. Cook until the squash is tender, about 20 minutes.

5. Blend the soup using an immersion blender or transfer to a blender to create a smooth consistency.

6. Stir in coconut milk for extra creaminess, if desired.

7. Serve hot with a sprinkle of fresh herbs, toasted pumpkin seeds or croutons!