Take everyone's favorite winter squash, pair it with wild mushrooms, and then throw them in a pot to make a delightfully decadent fall soup.
If you are dairy free, then use coconut milk instead of cream. Make an extra large batch and freeze the leftovers for future lunches or dinner in a hurry.
Curried Butternut Squash Mushroom Soup
1 medium butternut squash, halved lengthwise then sliced into wedges
olive oil or ghee
3 medium shallots, coarsely chopped
1 clove garlic clove, peeled and smashed
3 cups vegetable broth
2 cups Wild mushrooms (I used black trumpet and hedgehog)
1/4 cup cream (optional)
1/2 teaspoon curry powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon turmeric
1/4 teaspoon cardamom
Salt and black pepper to taste
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