This recipe is adapted with permission from Nurturing Mind, Body and Soul: Demystifying the Journey by Christine Crawford. (August 2024)
Creating a harmonious balance between the mind, body, and soul is essential for achieving a state of wellbeing and fulfillment. This balance forms the basis of Nurturing Mind, Body, and Soul, where I share the gentle steps we can take daily to improve our lives. When we treat our minds, bodies and souls with gentle kindness— rather than the striving for perfection that many of us have pursued relentlessly—we can reach the balance that is, at the core, our intended way of living. This luxurious Butternut Squash Soup is a harmonious blend of earthy, sweet, and savory notes that will transport your taste buds to a place of comforting indulgence.
Ingredients
- 2 pounds (about 1 kg) butternut squash, peeled, seeded, and diced
- 1 onion chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- ¼ cup white miso paste
- ½ cup plain Greek yogurt, optional, for creaminess
- Salt and black pepper to taste
- 8 ounces (about 225 grams) of mixed wild mushrooms (such as shiitake, oyster or cremini), cleaned and sliced
- 2 tablespoons olive oil
- 2 cloves garlic minced
- Salt and black pepper to taste
- Fresh thyme leaves for garnish
Preparation
TO MAKE THE SOUP:
In a large soup pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes or until translucent.
Add the minced garlic and sauté for another 1–2 minutes until fragrant.
Add the diced squash to the pot and sauté for 5 minutes, stirring occasionally. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20–25 minutes or until the pumpkin/squash is tender and easily pierced with a fork.
Mix the white miso paste with a few tablespoons of the soup broth in a small bowl to create a smooth paste.
Remove the soup pot from the heat and let it cool slightly. Then, using an immersion blender or countertop blender, puree the soup until smooth.
Return the pureed soup to the pot and stir in the miso paste mixture and Greek yogurt (if using)—season with salt and black pepper to taste. Simmer for an additional 5 minutes to heat through.
TO MAKE THE WILD MUSHROOMS:
While the soup is simmering, heat 2 tablespoons of olive oil in a separate skillet over mediumhigh heat.
Add the minced garlic and sliced wild mushrooms to the skillet. Sauté for about 5–7 minutes, or until the mushrooms are tender and browned.
Season the mushrooms with salt and black pepper to taste, and remove them from the heat.
TO SERVE:
Ladle the hot soup into bowls. Top each serving with a generous portion of sautéed wild mushrooms and a sprinkle of fresh thyme leaves for garnish
