Chanterelle Mushroom Soup
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A hearty flavor loaded chanterelle soup recipe made with sweet butternut squash, wild chanterelle mushrooms and baby spinach.
Chanterelles are like mushroom royalty to me; so what better time to treat yourself to some than during the holidays, right? And as much as I love and use them, I realized I haven’t posted any chanterelle mushroom recipes. Whaaat ? I need to fix this!
I think of them as vegetarian’s meat, if that even makes any sense to you, which is how I got the idea of pairing them with the butternut squash. Because butternut squash and meat love to spend time together in a big heavy simmering pot; (now it should make more sense), if it doesn’t yet I promise it will all come together for you once you taste this insanely delicious chanterelle soup.
It was my first time preparing it this way, and I decided this chanterelle mushroom recipe is a keeper from the first bowl. I’m not going to tweak it at all.
It is a simple, easy chanterelle soup, but with loads of flavor and texture going on from butternut squash and spinach.
I only added a symbolic amount of cream at the end, not at all because the soup needs it but because I also added a couple of handfuls of spinach in there. Personally I am very fond of that thing between cream and spinach and freshly grated nutmeg, you know?
However kids, If you are on a vegan diet just ignore all that rambling, Ignore the cream, I promise I won’t be offended. And now that all that makes sense, off you go to pick some golden chanterelles and make some of this butternut squash chanterelle mushroom soup recipe that will make even grandma really proud.
I remember how I used to be all about my award-winning roasted butternut squash and apple soup, which I still love by the way, but this hearty chanterelle soup is giving it a run for its award big time. You’ll see!
Chanterelle Mushroom Soup
Ingredients
- 1 small butternut squash organic
- 1 1/4 lb chanterelle mushrooms
- 1/2 yellow onion diced
- 4 cloves garlic minced
- 1/2 yellow bell pepper diced
- A bay leaf
- 5 c vegetable stock or water
- 2 handfuls baby spinach organic
- 3 tbsp extra virgin olive oil
- 1/4 c heavy cream + 3 tbsp for garnish
- Sea salt to taste
- Freshly grated nutmeg for serving
Instructions
- In your large soup pot heat up 3 tbsp of the olive oil and sauté the onion until translucent with a good pinch of sea salt. Add the garlic and cook an additional 30 seconds just until it starts releasing its flavors. Add the butternut squash and bell pepper and toss to coat. Add the vegetable stock and bay leaf and bring to a gentle simmer. Cover with a lid and cook until the butternut squash is soft, about 20 minutes. Discard the bay leaf and using a hand-held blender purée the soup until smooth. Stir in 1/4 c of the cream and remove from flame.
- Meanwhile heat up a large cast iron pan or plate on medium flame with a tbsp if olive oil. Cook the chanterelle mushrooms with a pinch of sea salt until they start to caramelized around the edges. Don’t overcrowd the pan and allow most water to evaporate from the mushrooms during cooking.
- Depending on the water content it might take longer to caramelize.
- Reserve a few of the best looking smaller chanterelles for garnish and transfer the rest to the pot with the butternut squash. Using the hand-held blender purée about half of the chanterelles in the soup with the butternut squash, keeping some of them in a rustic pieces.
- Add the baby spinach to the soup, stir and cover with the lid. Allow the soup to sit covered for a few minutes for the steam to wilt the spinach.
- Adjust seasonings with sea salt to your taste and ladle Into bowls. Garnish with the reserved mushroom and a nice swirl of heavy cream. Serve with freshly grated nutmeg on top.
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