Roasted Butternut Squash and Carrot Soup with Chili Garlic Mushrooms

Roasted Butternut Squash and Carrot Soup with Chili Garlic Mushrooms

Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Soup
Servings: 3 large bowls

Ingredients

The Soup

  • 1 lb butternut squash peeled, seeded, chopped
  • 1 lb carrot peeled, chopped
  • 3 cups unsweetened soy milk
  • 4 cups vegetable broth
  • 1 large onion chopped
  • 3 tbsp chopped garlic
  • 1/2 tbsp smoked paprika
  • 1 tbsp italian seasoning
  • 1 tbsp lemon juice
  • 1 tsp ground pepper
  • 2 tbsp fresh zested ginger
  • sesame seeds for garnish
  • sliced green onion for garnish
  • 2 tbsp olive oil
  • 3-6 croissants

The Mushrooms

  • 6 caps shiitake mushrooms finely chopped
  • 1/2 cup green onions
  • 2 tbsp chili garlic sauce
  • 1 tbsp red miso paste optional
  • 1/2 tbsp soy sauce
  • 1 tbsp white rice wine vinegar
  • 1 tbsp vegetable oil

Instructions

The Soup

  • preheat oven to 400F
  • In a large mixing bowl toss the squash and carrots in oil. Then add all the spices and toss more till evenly coated.
  • Spread the vegetables over 2 roasting pans and roast for 40 minutes
  • When there are about 8 minutes left of roasting time for the vegetables sautee the onion and garlic in a large soup pot til the onions are soft and fragrent
  • Add the vegetables to the pot along with the vegetable stock. Bring to a boil, reduce to medium low, cover and simmer for 10 minutes.
  • Remove the soup from the heat and blend with a hand emulsifier until fully smooth. Slowly stir in the milk then return to heat and simmer on low covered for 20 minutes
  • remove the soup from the heat 5 minutes before serving. Just before serving stir in the lemon juice. You want the soup to have cooled some before adding the lemon juice to prevent curdling.

The Mushrooms

  • Whisk together all ingredients except the mushrooms and onions
  • When the soup has about 10-12 minutes left heat the sauce in a medium pan on medium high til sizzling. Stir in the mushrooms and reduce heat to medium.
  • Sautee the mushrooms for 8-10 minutes on medium, stirring occasionally. Add the onions to the pan with 2 minutes left and stir to combine.
  • Fill a bowl with soup, place 1/3 of the mushrooms in the center and garnish with fresh green onions and sesame seeds. Serve with 1-2 croissants per bowl