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.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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