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Chanterelle Mushroom Soup

A hearty flavor loaded chanterelle soup recipe made with sweet butternut squash, wild chanterelle mushrooms and baby spinach. 

Chanterelle Mushroom Soup
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Chanterelle Mushroom Soup

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.

Chanterelle Mushroom 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?

Chanterelle Mushroom Soup with Butternut Squash

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

Chanterelle Mushroom Soup

Chanterelle Mushroom Soup

Butternut Squash Soup with Chanterelle Mushroom Recipe
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Chanterelle Mushroom Soup

A hearty flavor loaded chanterelle soup recipe made with sweet butternut squash, wild chanterelle mushroom and baby spinach.
Course Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Florentina

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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Creamy Mushroom Soup Recipe

Creamy Mushroom Soup Recipe

 

Filed Under: Dinners, Gluten Free, Soups + Stews, Vegan, Vegetarian Tagged With: Butternut Squash Recipes, Butternut Squash Soup, Butternut Squash Soup Recipe, Butternut Squash Soup Recipes, chanterelle mushroom, Chanterelle mushroom recipe, Chanterelle Mushroom Recipes, chanterelle mushrooms, Chanterelle Recipes

About Florentina

Hi, I'm Florentina, the voice behind the wholesome recipes you find in this journal. But I'm not alone, I'm really just channeling the Man in the Photo, one recipe at a time! Thank you for joining me in my quest for the art of simple, rustic living, trying to capture the raw beauty of organic food & life through the lens of my Iphone and camera.

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Ciao Florentina Channeling the Man in the Photo, one recipe at a time, mostly Italian and Vegetarian lifestyle! Please join my quest for the art of simple, rustic living, trying to capture the raw beauty of food & life through the lens of my Iphone - Florentina L.

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