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Roasted Butternut Squash and Carrot Soup with Chili Garlic Mushrooms

Course Soup
Cuisine French
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
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 black pepper, ground
  • 2 tbsp fresh zested ginger
  • sesame seeds for garnish
  • green onion, sliced for garnish
  • 2 tbsp olive oil
  • 3-6 croissants

The Mushrooms

  • 6 caps shiitake mushrooms finely chopped
  • 1/2 cup green onion
  • 2 tbsp chili garlic sauce
  • 1 tbsp red miso paste optional
  • 1/2 tbsp soy sauce
  • 1 tbsp white rice 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