If you have looked through my blog you can tell I’m obsessed with butternut squash! Well that and the fact that one small squash makes me 4-5 different recipes, no joke.
For instance, this time around one squash made me a hummus, this soup, a single-serve late night cookie, and a quick Indian curry. All of this for two people, out of a SINGLE squash- unbelievable!
What I really love about it is the sweet, earthy flavor that it lends to any fall dish, without making it too overpowering. It meshes so well with all sorts of spices and vegetables. Hence, it is one of the most versatile squashes in my opinion.
Enough raving about the not-so-little butternut, let’s talk soup! If you like mushrooms and mushroom soup, then this recipe is for you. It’s mushroom-y, nutty, warm, and comforting all at the same time. Also, the butternut squash makes it nutrition packed compared to regular mushroom soups, without much sacrifice to flavor. Along with some crusty bread, it makes the perfect fall dinner 🙂