Mushroom and Butternut Squash Soup

Are you looking for a cozy and comforting dish to warm you up on a chilly day? Look no further than this delicious Mushroom and Butternut Squash Soup recipe! This hearty and flavorful soup is the perfect way to enjoy the flavors of fall. In this post, we will walk you through the steps to create this delicious dish, from preparing the ingredients to serving up a steaming bowl of soup. Get ready to impress your family and friends with this delicious recipe!


  • 1 butternut squash, peeled and cubed
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 8 oz of mushrooms, sliced
  • 4 cups of vegetable broth
  • 1 tsp of thyme
  • 1/2 tsp of sage
  • Salt and pepper to taste
  • 2 tbsp of olive oil
  • 1/2 cup of heavy cream (optional)


  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and garlic, sauté until fragrant.
  3. Add the mushrooms and cook until they release their juices.
  4. Add the butternut squash, vegetable broth, thyme, sage, salt, and pepper.
  5. Bring the soup to a boil, then reduce heat and let it simmer for about 20 minutes, or until the squash is tender.
  6. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender in batches.
  7. If using heavy cream, stir it in at this point.
  8. Adjust seasoning to taste.
  9. Serve hot, garnished with a drizzle of cream and some fresh herbs if desired.


  • For a creamier soup, you can add more heavy cream or coconut milk.
  • If you like a thicker soup, you can add a potato or some cooked lentils to the mix.
  • Feel free to customize the herbs and spices to your liking – rosemary, cumin, or paprika can all add a unique flavor to the soup.


This soup can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze it for longer storage – just make sure to cool it completely before transferring it to a freezer-safe container.


  • To make this soup vegan, simply omit the heavy cream or use a plant-based alternative.
  • You can add some protein to this soup by stirring in cooked quinoa, chickpeas, or shredded chicken.
  • If you prefer a chunkier soup, you can reserve some of the butternut squash and mushrooms before blending and add them back in at the end.


This Mushroom and Butternut Squash Soup is a comforting and flavorful dish that is perfect for the fall and winter months. With simple ingredients and easy steps, you can whip up a batch in no time. Feel free to customize it to your taste and enjoy a warm bowl of soup on a chilly day.