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Ancho Chili Butternut Squash Soup with Mushroom Medley

Ancho Chili Butternut Squash Soup with Mushroom Medley

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Being a regular reader you are aware that we eat a lot of soup, especially, butternut squash.  I am always trying to perfect the recipe.  I love the texture of this squash and how creative you can be with the ingredients;  meatless, only veggies, pasta, creamy, no cream, just so many options.  Don’t get me wrong, I love all the variations I make but am still longing for the perfect bowl.  You know;  thick, creamy (without the calories), not too sweet and slightly savory.  Ninety perfect of the creamy textured soups I make do not have any milk or cream.   I use the food processor (you can use a blender) to make them ultra creamy with less the calories.  I am pretty sure I have come pretty darn close to perfection this time.

I kept is simple, butternut squash, shallots, garlic, veggie stock and ancho chili powder for some depth and a bit of a smoky flavor.  As well I wanted to bring in a bit of the forest by adding a little more texture (I am a bit texture freak) so I made a medley of mushrooms that was lightly seasoned with olive oil, Maldon salt and a little Ezpeletako Bipera (Basque paprika) and served it as a garnish with the soup.  The mushrooms were slightly spicy which was the perfect companion for the sweet butternut squash soup.  The perfect soup to ease yourself into winter.

Ancho Chili Butternut Squash Soup with Mushroom Medley

** serves 4


1 1/2 lb butternut squash, peeled, seeded and cut into cubes
3 cups veggie or chicken stock
1 small shallot, diced
2 garlic cloves, diced
3 tablespoons olive oil
2 teaspoons ancho chili
kosher salt

How To:

Heat olive oil in a large soup pan, over medium heat.  Add the shallots, turn heat to low, cook for about 5 minutes;  stirring occasionally.

Add the butternut squash and ancho chili powder, stir and let cook for another 5 minutes.

Add the garlic and the stock.  Bring to a boil.  Lower heat to a low simmer, cover and let cook until very tender, about 25 minutes.  It will depend on how large your chunks of squash are.

Season to taste with kosher salt.

Remove from heat and let sit about 10 minutes.  Using a food processor or blender, puree in small batches, then combine back in the same soup pot.  Gently reheat over low heat.  Ladle into serving bowls and garnish with the mushroom medley.  Serve.  Eat.

Mushroom Medley


handful of mixed mushrooms, I used very small shiitake and oyster mushrooms
drizzle of olive oil
sprinkle of maldon salt
sprinkle of Ezpeletako Bipera

How To:

Gently clean mushrooms with a paper towel or mushroom brush.  Do not use water or your mushrooms will become a water-logged sponge.

Heat a drizzle of olive oil in a frying pan, over medium heat.  Add the mushrooms.  Stir occasionally and cook until slightly soft but still holding their shape, about 3 – 5 minutes.

Sprinkle with the salt and Ezpeletako Bipera.



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Wednesday 6th of August 2014

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Thursday 7th of October 2010

Your soup looks so pretty with the mushrooms on top!


Friday 1st of October 2010

Yum! What a great time of year to be cooking squash! Have you ever tried butternut squash risotto? It's my fave!


Thursday 30th of September 2010

Shoot! I just made a butternut squash soup for a ladies gathering tonight. I used the curry family of spices but I LOVE the look of what you did here. And the mushroom garnish is genius. I truly love butternut squash soup - all versions - but the smoothness kind of bores me after a while. Gorgeous lady!

Yue Edwards

Thursday 30th of September 2010

wow, this looks so good!!! and it's pretty healthy too. no heavy cream.