Bourbon Butternut Squash Soup with Roasted Mushrooms - Edible Dallas and Fort Worth

Ingredients

• 1 (3-to-4-pound) butternut squash
• Olive oil
• Salt and pepper
• Smoked paprika
• 4 tablespoons butter
• 6 sage leaves
• 1 small yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• ½ teaspoon ground ginger
• ¼ teaspoon freshly grated nutmeg
• ½ cup Texas bourbon
• 4 cups chicken broth (divided use)
• Roasted Mushrooms: 2 cups fresh sliced cremini or shiitake mushrooms, 1 tablespoon olive oil, ½ teaspoon salt and ½ teaspoon pepper