Savory Mushroom Soup in Squash Bowls

By Samantha Binkley

This recipe is perfect for getting in the fall mood! The grocery store is filled with squash this time of year and finding clever ways to use them is so much fun! Here, we got creative and turned them into bowls for our soup. The sweetness of the squash bowl, paired with the salt in of the mushroom soup, is perfection.

Every year, this recipe makes an appearance at one of the fall parties we host. Typically, they’re served at our big Halloween party. Unfortunately, Halloween will be a little different this year and we won’t be celebrating with all of our friends. But, keeping the tradition alive, these will be on our table for Halloween. Talk about festive! Give this recipe a try, you won’t be disappointed!

Ingredients

Makes 4 servings

For the Squash Bowls

For the Soup

  • 16 oz

    mushrooms (portobello, crimini, halved or quartered)

  • 2 large

    sweet onions, quartered

  • 3 cloves

    garlic, slightly crushed

  • 1-2 tbsp

    etxra virgin olive oil

  • 2 tsp
  • 4 cups

    chicken broth/vegetable broth

  • 2 15oz

    cans cannellini white beans

  • 4 sprigs

    fresh thyme

  • 1  tsp

    pepper, divided

  • pepitas (pumpkin seeds) and chopped parsley for garnish

  • Additional Cini in a Bottle and pepper to taste

Preparation

For the Squash Bowls

  1. Preheat oven to 375°F and line a baking sheet with parchment paper.

  2. Begin by thoroughly rinsing and drying your beautiful squash. 

  3. Cut the top third of the squash off and remove the seeds with a spoon. Cut a flat spot on the bottom of each squash so they sit flat. Place squash bowls on the prepared baking sheet, cut side up.

  4. Brush the inside and rim of squash with olive oil. Sprinkle with Spice Spice Baby, Cini in a Bottle, and pepper. 

  5. Transfer to the oven. Roast squash until very tender (just before the sides begin to collapse), approximately 1 hour.

For the Soup

  1. Preheat oven to 400°F. Line an extra-large baking sheet or two large baking sheets with foil (you will need to keep your vegetables divided when roasting).  

  2. Toss mushrooms, 1 tbsp olive oil, 1 tsp Cini in a Bottle Sea Salt, and 1/2 tsp pepper in a bowl.

  3. Separately, toss the garlic, onion, thyme, remaining olive oil, Cini in a Bottle Sea Salt, and pepper. Keep the ingredients divided and place on your extra-large baking sheet or two separate ones.

  4. Transfer to the oven and roast for 10 minutes. Toss and then roast for additional 10 minutes. 

  5. While vegetables are roasting, add broth, beans, and fresh thyme to a large stockpot over medium heat. Begin to simmer.

  6. When vegetables are finished roasting, let them cool slightly. If your mushrooms overlapped with other vegetables, separate.

  7. Retrieve 2 cups of the white beans and 1 cup of broth from the stockpot. Add to a blender along with the roasted onions, garlic, and thyme. Cover and blend until smooth.

  8. Add pureed bean mixture back to the stockpot, whisking in until smooth.

  9. Alternately, if you have an immersion blender, add the roasted onion/garlic/thyme mixture to the soup pot and carefully blend inside the pot until smooth.

  10. Add the roasted mushrooms to the soup. Warm over low heat until ready to serve.

  11. Add additional salt and pepper if needed. Ladle the soup inside pre-roasted Acorn Squash Bowls.