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, but we typically use lions mane or oyster mushrooms)

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

• 2 TBS Olive oil

• 1/2 tsp Salt & 1/2 tsp pepper

• 1 TBS Savory Mushroom Seasoning

• 1/2 Onion

• 2 Garlic cloves (2 or 5;)

• 1/4 Cup Fresh or dried herbs (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 mushrooms and cook until they start to soften and release their juices and start to brown, about 5-7 minutes.

3. Add cubed squash, thyme, salt, pepper and mushroom seasoning. 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!