Mushroom And Squash Puree Soup - Recipe With Step By Step Photos And Videos

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

In addition, the squash is also good in the soup! The wonderful combination of vegetables and mushrooms will also appeal to vegans and vegetarians.

Ingredients

Champignons - 500 g

Squash - 700 g

Onions - 100 g

Carrots - 100 g

Potatoes - 200 g

Garlic - 2 cloves

Salt, pepper - to taste

Vegetable oil - 3 tbsp.

Marjoram - to taste

Parsley - to taste

• 45 kcal
• 1 h. 15 min.
• 15 minutes.
• 1 h. 30 min.

Photo of the finished dish

Video recipe: Soup-puree from mushrooms and squash

Step by step recipe with photos and videos

Maybe a puree soup? Why not. Champignons are simply created for this dish, and squash will perfectly complement them. Potatoes will become a hearty part of the soup, and onions, carrots and garlic are essential flavoring ingredients in this dish. So you get a simple and delicious lunch that is also suitable for vegans and vegetarians. Don't forget to take the spices you like. In this case, I use ground black pepper, dried marjoram and parsley. If there is fresh greens, use them. It will add freshness and greenery to your dish.

On average, mushroom and squash soup is designed for 5-6 servings. Take care of its filing in advance. Dry croutons or purchase them at the store. This delicate dish paired with crispy bread is sure to please.

Peel the potatoes, cut them into several pieces.

We also peel the squash from the peel and seeds. Cut into pieces for easy cooking.

Put the ingredients in a saucepan. Fill with water so that it completely covers the vegetables, add some salt and put on a small fire.

At this time, cut the onion into half rings.

Rub the carrots on a coarse grater.

Cut the garlic into plates.

Put vegetables in a pan with vegetable oil and simmer for 5-7 minutes.

We wash the champignons, peel and cut into 4 parts if necessary.

We spread the mushrooms to the already soft vegetables.

We simmer everything together for another 25-30 minutes.

Meanwhile, our squash with potatoes have already boiled and cooked for about 15 minutes. Add stewed mushrooms with vegetables to the soup.

Mix and cook for 10 more minutes.

After that we puree the mass with a blender and add spices: salt, pepper, dried parsley and marjoram.

Stir, put the soup on fire and bring to a boil, turn it off and leave to infuse for 10 minutes under the lid.

Mushroom and squash soup is ready! Serve the dish with breadcrumbs, decorating it with fresh herbs. Enjoy your meal!

Important additions to the recipe

If the mushrooms are fresh, you don't need to peel them. But if they lie in the refrigerator for a while and darken, it is better not to omit this step.

• Before puréing the soup, you can pour a little broth into a cup, and during whipping, if necessary, pour it in, controlling the consistency of the dish.
• If you are not on a vegan diet, you can serve sour cream soup.