Butternut Squash Soup with Oyster Mushrooms and Balsamic Vinegar

Butternut Squash Soup with Oyster Mushrooms and Balsamic Vinegar
  • 6 servings
  • 0:25 Preparation
  • 0:35 Cooking
  • 1:00 Total Time


Add all
  • 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)


  • 1

    of thyme

  • 1/4 cup
    (60 mL)

    white wine

  • 2 cups
    (500 mL)


  • 2 Tbsp.
    (30 mL)


  • 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


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