Mushroom and Butternut Squash Soup

by foodsmarty

DSCN0164 This soup may also utilize stock made from vegetable scraps to make a vegan soup.


1 beef marrow bone OR vegetable scraps

1 large butternut squash

button or crimini mushrooms


red onion

fresh ginger

liquid aminos or tamari


Ahead of time:

  1. Bake whole butternut squash in 350 degree oven for 30-45 min. Do not cut it or do anything rather than put the squash in its entirety in oven. This can be done one to two days ahead of time.

DSCN0128 DSCN01292. Make stock from organic beef marrow bones by boiling bone in water with 1 T apple cider vinegar, 1/4 t salt for 4-12 hours, clarifying with egg white (clarification is optional), straining, and cooling. When cool scrape off remaining fat. If using vegetable scraps 2-4 hours is sufficient. Strain before using.

To make soup:

  1. Peel cooled squash.DSCN0118
  2. Place squash (including seeds) in blender along with

½ inch fresh peeled ginger

2 cloves garlic

¼ small red onion

½ -3/4 quart beef broth (depending on squash size)

3. Blend for 4 min or until smooth. Add to large pot with 1 c filtered water with:

5 thinly sliced mushroomsDSCN0164

1 -2 t liquid aminos

Simmer on low for 15-20 min until mushrooms are softened. Serve with chopped parsley.