Winter Squash and Wild Mushroom Soup

By jimihndrks-2

Ingredients

• 1 cup vegetable broth, low sodium
• 7 cups water
• 1 cup butternut squash, peeled and diced
• 1 bay leaf
• 2 teaspoons olive oil
• 1 cup red onion, sliced
• 1 pound wild mushrooms, tough stems removed, cleaned, and sliced
• 1/4 cup parsley, chopped
• Salt, to taste
• Ground pepper, to taste

Details

Servings 4
Adapted from biggestloser.com

Preparation

Step 1

Heat broth and water in a large stockpot. Add squash and bay leaf to broth. Bring to a boil; reduce heat and let simmer.

Meanwhile, heat oil in a large skillet over medium heat. Saute onions 5 to 8 minutes, until soft. Add all mushrooms and saute until soft and lightly browned, about 10 minutes, adding a little broth if they become too dry. Transfer to stockpot. Cook until squash is tender, 5 to 8 minutes. Stir in parsley.

Makes 4 servings