Squash Soup with Wild Mushrooms | Lucy Waverman's Kitchen
Mushrooms and squash have a real affinity and this soup proves it. I like to use oyster mushrooms, but chanterelles, which I found at the supermarket this week, provide the best flavour.
Ingredients
- 2 tablespoons olive oil
- 1 butternut squash cut in half, about 2 pounds (1 kilogram)
- 1 cup onion, chopped
- 1 teaspoon garlic, chopped
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon fresh sage, chopped
- Pinch cayenne
- 5 cups chicken stock
- ¼ cup whipping cream
- Salt and freshly ground pepper
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