Vegan Shiitake Mushroom and Butternut Squash Soup

Betsy Freeman

Vegan Shiitake Mushroom and Butternut Squash Soup

Shiitake mushrooms lend this butternut squash soup a rich umami flavor, making it both heartier and tastier.

Share this
Serves: 3

Serve this deliciously savory squash soup from the The One & Done Cookbook with hearty, warm bread for a perfect chilly weather meal. 

What you need:

¼ cup olive oil
1 onion, sliced
4 garlic cloves, minced
6 medium to large shiitake mushrooms, thinly sliced
½ teaspoon salt 
½ teaspoon black pepper
2 cups butternut squash, cut into 1-inch cubes
3 cups vegetable broth

What you do:

1. In a large pot over medium heat, add oil and sauté onion for 4 minutes. Add mushrooms, salt, and pepper, and sauté for 5 minutes. Add garlic and sauté for 1 more minute. 
2. Remove mushrooms with a slotted spoon, and set aside in a small bowl. Add butternut squash and continue to sauté for 4 more minutes. Add broth and bring to a boil, then simmer for 25 to 30 minutes or until squash is very soft.
3. Using an immersion blender, blend until smooth. Add back in mushrooms and serve warm.

Share this

The Great Big VegNews Birthday Celebration is HERE! Get a FREE Vegan Jamaican Summer Recipe Book.