Betsy Freeman
Easy Shiitake Mushroom and Butternut Squash Soup
Shiitake mushrooms lend this butternut squash soup a rich umami flavor, making it both heartier and tastier.
January 24, 2026
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:
- In a large pot over medium heat, add oil and sauté onion 4 minutes. Add mushrooms, salt, and pepper, and sauté 5 minutes. Add garlic and sauté 1 more minute.
- Remove mushrooms with a slotted spoon, and set aside in a small bowl. Add butternut squash and continue to sauté 4 more minutes. Add broth and bring to a boil, then simmer 25 to 30 minutes or until squash is very soft.
- Using an immersion blender, blend until smooth. Add back in mushrooms and serve warm.
For more plant-based recipes like this, read:
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