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Butternut Squash Soup with Oyster Mushrooms and Balsamic Vinegar https://www.metro.ca/userfiles/image/recipes/potage-courge-musquee-pleurotes-balsamique-6102.jpg PT25M PT35M PT1H00M
Slice onion very fine.Peel, seed and cube squash.In a large pot, heat 2 Tbsp. (30 mL) olive oil on medium heat and cook onion and squash 15 minutes or so. Salt, add turmeric, thyme and pepper and simmer 2 minutes or so.Add white wine. Reduce for 1 minute and add milk.Stew about 15 minutes or until squash is tender.Remove mushroom stems. In a skillet over medium-high heat, cook mushrooms in remaining olive oil. Salt at end of cooking and keep warm.Purée squash mixture in a food processor, adjust seasoning, and add milk as needed for desired consistency.Foam milk in blender or using a hand blender.Ladle soup into bowls, top with pan-fried mushrooms, drizzle with balsamic vinegar reduction and finish with foamed milk, like a cappuccino.Sprinkle with Espelette pepper powder.
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0.500 medium onion 0.500 butternut squash 4 Tbsp. (60 mL) extra virgin olive oil Salt and pepper to taste 2 1/2 tsp. (13 mL) turmeric 1 small sprig of thyme 1/4 cup (60 mL) white wine 2 cups (500 mL) milk 2 Tbsp. (30 mL) butter 3 1/2 oz (100 g) oyster mushrooms 5 tsp. (25 mL) balsamic vinegar, reduced to a syrup 1/2 cup (125 mL) milk (for foamed milk) Espelette pepper powder to taste
Butternut Squash Soup with Oyster Mushrooms and Balsamic Vinegar

Butternut Squash Soup with Oyster Mushrooms and Balsamic Vinegar

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  • Gluten-free
6
servings
0:25
Preparation
0:35
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 0.500
    medium onion
  • 0.500
    butternut squash
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  • 4 Tbsp.
    (60 mL)
    extra virgin olive oil
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    1 L



  • Salt and pepper to taste
  • 2 1/2 tsp.
    (13 mL)
    turmeric
  • 1
    small sprig of thyme
  • 1/4 cup
    (60 mL)
    white wine
  • 2 cups
    (500 mL)
    milk
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  • 2 Tbsp.
    (30 mL)
    butter
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    250 g, SALTED


  • 3 1/2 oz
    (100 g)
    oyster mushrooms
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  • 5 tsp.
    (25 mL)
    balsamic vinegar, reduced to a syrup
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  • 1/2 cup
    (125 mL)
    milk (for foamed milk)
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  • Espelette pepper powder to taste
Imprimer ma sélection

Preparation

Slice onion very fine.

Peel, seed and cube squash.

In a large pot, heat 2 Tbsp. (30 mL) olive oil on medium heat and cook onion and squash 15 minutes or so. Salt, add turmeric, thyme and pepper and simmer 2 minutes or so.

Add white wine. Reduce for 1 minute and add milk.

Stew about 15 minutes or until squash is tender.

Remove mushroom stems. In a skillet over medium-high heat, cook mushrooms in remaining olive oil. Salt at end of cooking and keep warm.

Purée squash mixture in a food processor, adjust seasoning, and add milk as needed for desired consistency.

Foam milk in blender or using a hand blender.

Ladle soup into bowls, top with pan-fried mushrooms, drizzle with balsamic vinegar reduction and finish with foamed milk, like a cappuccino.

Sprinkle with Espelette pepper powder.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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