Butternut squash salsa soup with Roasted Shitake Mushrooms
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 164.5
- Total Fat: 9.6 g
- Cholesterol: 0.0 mg
- Sodium: 346.7 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 5.7 g
- Protein: 3.5 g
View full nutritional breakdown of Butternut squash salsa soup with Roasted Shitake Mushrooms calories by ingredient
Introduction
This is super easy and healthy. Delicious with some fresh chives or thyme sprinkled on top for garnish. This is super easy and healthy. Delicious with some fresh chives or thyme sprinkled on top for garnish.Number of Servings: 6
Ingredients
-
1 baked Butternut Squash
1 cup of salsa
2 cups of vegetable broth (give or take based on the consistency you want.)
1 pack of shittake mushrooms
olive oil
salt to taste
Directions
1. Bake the butternut squash. When it is soft, peel the skin off and scoop out the seeds. Toss the rest into the soup pot.
2. Add a cup of salsa and two cups vegetable broth. Mash up the butternut squash with a spoon or spatula. Heat it up so the flavors blend. Add salt as needed.
3. Meanwhile, chop the shittake mushrooms into bite size pieces. Get a separate pan and roast the shittake mushrooms with olive oil for 10 minutes at 350. They should crackle for a few minutes before they are ready.
4. Let the soup cool enough, then at a safe temperature, blend it to create a nice puree.
5. Once the soup is blended, dump in the roasted mushrooms and heat it up to serve.
6. Garnish with fresh herbs if you like. Chives or thyme work nicely with this dish.
Serving Size: makes about six one cup servings
2. Add a cup of salsa and two cups vegetable broth. Mash up the butternut squash with a spoon or spatula. Heat it up so the flavors blend. Add salt as needed.
3. Meanwhile, chop the shittake mushrooms into bite size pieces. Get a separate pan and roast the shittake mushrooms with olive oil for 10 minutes at 350. They should crackle for a few minutes before they are ready.
4. Let the soup cool enough, then at a safe temperature, blend it to create a nice puree.
5. Once the soup is blended, dump in the roasted mushrooms and heat it up to serve.
6. Garnish with fresh herbs if you like. Chives or thyme work nicely with this dish.
Serving Size: makes about six one cup servings