Cremini & Butternut Squash Soup

Name: Cremini & Butternut Squash Soup
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 227 grams chopped baby portobello (cremini) mushrooms; 2 kgs large butternut squash (about; 907 grams carton reduced-sodium chicken broth, divided; 1 teaspoon minced fresh thyme; 3 garlic cloves, minced; 0 teaspoons ground nutmeg; 60 milliliters heavy whipping cream; 1 Tbsp olive oil; 1 large onion, chopped; 25 grams grated Romano cheese; 1 teaspoons rubbed sage

Cremini & Butternut Squash Soup might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free and primal recipe has 203 calories, 6g of protein, and 6g of fat per serving. This recipe serves 8. This recipe covers 22% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 2 hours. It is perfect for Autumn. A mixture of ground nutmeg, heavy whipping cream, romano cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. Users who liked this recipe also liked Butternut Squash : Butternut Squash, Pear and Yogurt Soup, Butternut Squash Soup with Curried Squash Seeds, and Butternut Squash : Butternut Squash Soup & More.

Instructions

Cut squash in half lengthwise; discard seeds.

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Squash

Seeds

Place squash, cut side down, in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.

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Cooking Spray

Squash

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Baking Pan

Bake at 400° for 55-65 minutes or until squash is tender.

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Squash

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Oven

Cool slightly; carefully scoop out pulp.

Place in a food processor with 1 cup broth; cover and process until smooth.

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Broth

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Food Processor

In a large saucepan over medium heat, cook onion in oil until tender.

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Onion

Cooking Oil

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Sauce Pan

Add mushrooms; cook 3-4 minutes longer or until tender.

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Mushrooms

Add the garlic, thyme and sage; cook 1 minute longer. Stir in the nutmeg, squash puree and remaining broth. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.

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Garlic

Nutmeg

Squash

Broth

Thyme

Sage

Stir in cream; heat through (do not boil). Ladle soup into bowls; sprinkle with cheese.

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Cheese

Cream

Soup

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Bowl

Ladle

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Ingredients

Servings:

227grams

chopped baby portobello (cremini) mushrooms 2kgs

large butternut squash (about 907grams

carton reduced-sodium chicken broth, divided 1teaspoon

minced fresh thyme 3

garlic cloves, minced 0teaspoons

ground nutmeg 60milliliters

heavy whipping cream 1Tbsp

olive oil 1large

onion, chopped 25grams

grated Romano cheese 1teaspoons

rubbed sage

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti can be paired with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Dom Perignon Vintage Luminous Bottle with a 5 out of 5 star rating seems like a good match. It costs about 279 dollars per bottle.

Dom Perignon Vintage Luminous Bottle

he opening bouquet is complex and luminous, a mingling of white flowers, citrus and stone fruit. The overall effect is enhanced by the freshness of aniseed and crushed mint. The final aromas offered by the wine are starting to show spicy, woody and roasted notes. After a long period of reluctance, the wine is finally opening up. There is complete balance between the nose and the palate. Its slender, minimalist, pure, toned, athletic character is now also expressed with warmth. The fruit is pronounced and clear. The vintage's characteristic acidity is remarkably well integrated. Its persistence is mainly aromatic, grey, smoky and highly promising.The wine enjoys duality: warmth & freshness, meat & iodine pairings, cooked & raw. Spices enhance and accentuate 2008’s effervescence and densify the wine. Dom Pérignon likes playful experiences: culinary art, textures, and matters.