Shitake Squash and Greens Soup
Dive into the earthy goodness of Shiitake Squash and Greens Soup, a comforting and nutrient-packed bowl perfect for any season. This vegan-friendly recipe features roasted butternut squash for a naturally sweet depth, earthy shiitake mushrooms, and vibrant greens like kale or spinach, all simmered in a creamy coconut milk base. Infused with aromatic garlic, ginger, and a splash of soy sauce or tamari, each spoonful delivers a savory, umami-filled experience. Ready in under an hour, this wholesome soup is finished with fresh herbs for a burst of brightness and can be easily customized for your preferred texture—silky smooth or heartily chunky. Ideal for a cozy weeknight dinner or meal prep, this soup is sure to delight your taste buds while nourishing your body.
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Recipe Information
Ingredients
- 8 oz shiitake mushrooms
- 3 cups butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 large garlic cloves, minced
- 6 cups vegetable broth
- 3 cups kale or spinach, chopped
- 1 cup coconut milk
- 2 tbsp soy sauce or tamari
- 1 tsp ground ginger
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley or cilantro, chopped (optional garnish)
Instructions
Preheat your oven to 400°F (200°C).
Toss the butternut squash cubes with 1 tablespoon of olive oil and spread them out on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and golden.
While the squash is roasting, clean and slice the shiitake mushrooms, removing the tough stems.
Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.
Stir in the minced garlic and ground ginger, cooking for another 1 minute until fragrant.
Add the sliced shiitake mushrooms to the pot and sauté for 5-6 minutes, until they release their moisture and begin to brown.
Pour in the vegetable broth and bring it to a simmer. Once simmering, reduce the heat to medium-low.
Add the roasted butternut squash to the pot, followed by the soy sauce, salt, and black pepper. Stir to combine.
Using an immersion blender (or transferring in batches to a countertop blender), blend the soup until smooth. If a chunkier texture is preferred, leave some of the ingredients unblended.
Return the pot to the stove if needed and stir in the chopped greens. Let them wilt in the hot soup for 2-3 minutes.
Finish the soup by stirring in the coconut milk. Taste and adjust seasoning if necessary.
Serve warm, garnished with fresh parsley or cilantro if desired.
Nutrition Facts
Calories |
872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3415 mg | 148% | |
| Total Carbohydrate | 135.5 g | 49% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 38.0 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1145 mg | 88% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 4491 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
