This soup is perfect comfort food on a cold day.
- 2 tablespoons olive oil
- 1 butternut squash, peeled, seeded, and cut into 1‑inch cubes
- 1 teaspoon dried thyme
- 3 1/2 to 4 1/2 teaspoons Celtic salt
- 1/2 cup nondairy milk (organic soy milk, almond milk, or rice milk)
- 8 ounces cremini mushrooms, stemmed and sliced
- 2 to 3 tablespoons chopped fresh parsley
In a large pot, heat 1 tablespoon of the oil over medium heat. Add the squash, thyme, and 1 1/2 teaspoons of the salt, and sauté for about 10 minutes, until browned and fragrant. Add 2 1/2 cups water and bring to a boil. Cover and simmer for 10 to 12 minutes, until tender. Stir in the nondairy milk.
Transfer the squash with its liquid to a blender and purée for about 2 minutes, until smooth.
In a large sauté pan heat the remaining 1 tablespoon oil over high heat. Once the oil is simmering, add the mushrooms in an even layer. Cook without stirring for about 4 minutes, until golden brown. Stir and cook for another 3 to 5 minutes. Sprinkle with the remaining 2 to 3 teaspoons salt. Transfer to a plate lined with a paper towel to soak up excess oil and liquid. To serve, divide the soup among 3 bowls and top with the seared mushrooms. Sprinkle with chopped parsley.
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