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Butternut Squash and Mushroom Soup


Have this soup if you want: healthy immune function, protection against inflammation, cardiovascular benefits, anti-cancer benefits, healthy vision or just a delicious warm soup

Today I’m sharing one of my home’s favorite dish, Creamy Butternut Squash and Mushroom Soup. It’s hearty- It’s creamy- It’s luxurious; It is a gal’s go-to in embracing the early spring chills. Those who are fortunate being served this soup will be singing praises.

Significant Nutrition of Butternut Squash:

  • Omega-3 Fatty Acid – reduces inflammation, essential for healthy blood functions and building cell membranes in the brain (body does not produce it, we must get it from food)
  • Vitamin A – vital for eye health
  • Vitamin C – antioxidant, boost immune system, fights against cell damage
  • Potassium – relieves anxiety, helps muscle and nerve function, alkalizing agent
  • Manganese – bone health
  • Magnesium – fights against diabetes & heart disease, key role in strength of bones and teeth
  • Iron – main component of hemoglobin- essential part of blood carrying oxygen to cells
  • B Vitamins: folate, riboflavin, thiamin, B6, niacin – converts food to energy, helps prevent birth defects, eases stress

Also in this recipe is turmeric and cayenne known for their medicinal properties. Turmeric is a natural anti-inflammatory agent while cayenne shows impressive heart health benefits and is one of richest source of vitamin A among spices.

I do swear, it tastes even better than its undeniable nutrition value.

  • 1 butternut squash
  • 1 cup unsweetened almond
  • 3 shiitake mushrooms
  • 5 garlic cloves
  • 1 cup of almond cream
  • 1 tbsp ghee (or butter)
  • 1 tsp turmeric powder
  • 1 tsp cayenne pepper powder
  • 1 tsp himalaya salt (to taste)
  • 2 dashes herbes de provence (to taste)
  1. Peel the butternut squash, scrape the seeds out and cut them in chunks.
  2. Peel the garlic cloves.
  3. Bring 1L of water to boil in a pot then toss peeled butternut squash chunks and garlic cloves.  Cover the pot and boil for about 12-15 minutes. (until a fork is able to smoothly enter the butternut squash)
  4. Remove half of the water from the pot and let it cool.
  5. Pour the content into a blender or food processor and blend until silky smooth.
  6. Pour the smooth butternut squash and garlic back into the pot and add half of 1tbsp of ghee, 1/2 cup of almond cream, turmeric powder, cayenne pepper powder, himalaya salt and stir evenly.  Set aside.
  7. Wash and slice cut the shiitake mushrooms.
  8. Bring a pan to medium heat and add second half of 1tbsp of ghee (or butter).  Toss the shiitake mushrooms and bring heat to low.  Constantly stir for about 5 minutes then turn the heat off.
  9. In your beautiful serving bowl pour the creamy butternut squash as desired.  Add the shiitake mushrooms on top, garnish with herbes de provence and decorate with remaining almond cream.
  10. Enjoy.  ^^

I hope you love this nourishing soup as much as I do.

xo j