A great idea to make two soups out of one

Some time ago I shared with you a super Cauliflower Butternut Squash Soup that I made.  I have included that recipe again here in case you didn’t see it. The cauliflower makes the soup seem creamy which it is not. It is pretty low calorie.

Cauliflower Butternut Squash Soup

Ingredients:

  • 1 cauliflower – florets only
  • I butternut squash – peeled and cut into pieces
  • 2 quarts and a cup of vegetable bouillon ( I use Better than Bouillon)
  • I large onion chopped
  • 3 tbsp Olive oil
  • Salt and pepper to taste

Directions:

  1. Cook the cauliflower in water until soft
  2. In the meantime roast the butternut squash pieces in the oven in a little olive oil until soft and caramelized.
  3. Heat olive oil in pot
  4. Saute chopped onion until soft
  5. Add onion, cauliflower and butternut squash to a blender with  enough vegetable bouillon to make it liquid
  6. Put all into the pot and add 2 quarts of vegetable bouillon to thin the soup.
  7. Serve! Freezes well too

So that was the soup. It was so simple.

But I made too much.

So having some fresh oyster and shiitake mushrooms in house, I decided to change it up a bit!

Give this a try! I revived the Cauliflower Butternut Squash soup and made it into a Mushroom Soup – and it was yummy and good for another two meals! YAY!

Mushroom Cauliflower Butternut Squash Soup – TWO SOUPS IN ONE!

Ingredients:

  • Cauliflower Butternut Squash Soup ( whatever you have left – at least a couple of servings)
  • Leeks ( 3) chopped ( here they are growing in the picture below!!)Leeks growing
  • Oyster Mushrooms ( or  mixture of any kinds of mushrooms that you have on hand) cut into chunks along the line of the petals and shiitake mushrooms ( take off the stalks)
  • 3 tbsp Olive Oil
  • 1 tsp of chopped dill
  • Salt and pepper to taste
  • Better than bouillon Mushroom Bouillon

Directions:

  1. Heat the oil in a pot.
  2. Saute the chopped leeks until softened. Move them to one side in the potChopped Leeks
  3. Add the sliced mushrooms and saute until tender
  4. Add two pints of bouillon ( mushroom bouillon)
  5. Add the Cauliflower Butternut Squash soup
  6. Mix together and season to taste.
  7. Sprinkle dill and stir it in before serving Mushroom Cauliflower Butternut Squash Soup
  8. Enjoy!

 

About Grandma

I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all – Grandma to multiple grandchildren, grandnephews and nieces worldwide.

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