This hearty soup showcases the very best of fall—sweet kabocha squash and earthy porcini mushrooms—simmered together in a rich Parmesan broth. Using the Parmesan broth as a base adds indescribable depth, and as they simmer, the mushrooms perfume the broth and become tender and silky. I add just enough cream to give the soup body while allowing the flavors to shine through. If you can’t find kabocha squash in your market, feel free to use other types of hard-skinned winter squash, such as butternut, or even sugar pumpkin.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Wipe the mushrooms clean and trim the stems. Cut each mushroom into about 8 wedges.
Step 2
Heat the butter in a large saucepan over medium-high heat. Add the mushrooms, squash, and garlic and cook until the garlic is tender, 2 to 3 minutes. Season to taste with salt and pepper.
Step 3
Strip the leaves from the thyme sprigs and add the leaves to the pot along with the Parmesan broth. Bring to a simmer and cook for about 10 minutes, or until the squash is tender. Stir in the cream and parsley and serve.
