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Mushroom and Squash Soup

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  • Prep 30 min
  • Total 45 min
  • Ingredients 6
  • Servings 2
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I’m sure you’ll love this mushroom and squash soup, because when you bake the squash, you get an amazing flavor. Sautéing the onion and mushroom brings out their flavor and give this creamy mushroom and squash soup a delicious flavor. This will be one of your favorite soups this fall.
by Jeannette Quiñones Cantore
Updated Oct 19, 2016
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  • 2 lb butternut squash, sliced
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil, separate
  • 1 cup sliced mushrooms
  • 1 cup white onion, finely chopped
  • 3 cups vegetable broth


  • 1
    Place the squash on a baking tray, add 1 tablespoon of oil and season with 1/2 teaspoon of salt.
  • 2
    Bake at 350 F for 30 minutes, and use a knife to check if soft. If necessary, leave in the oven for a few more minutes.
  • 3
    Allow to cool. Remove the skin and put it in a pot with the vegetable broth. Let boil for 15 minutes.
  • 4
    In a pot, cook the onion until translucent.
  • 5
    Add mushrooms and cook for 5 more minutes.
  • 6
    Add it to the broth, cook for 10 more minutes, then blend and serve hot.
  • 7
    Garnish with a mushroom slice. If you want, add 1 cup of almond or coconut milk to get a softer and lighter texture.

Expert Tips

  • tip 1
    If you want, you can use coconut or almond milk instead of vegetable broth.

Nutrition Information

No nutrition information available for this recipe
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