My first soup recipe, and oh boy is it good! It all starts with chopping and roasting the butternut squash until lightly golden brown. Meanwhile, we’ll caramelize the mushrooms and simmer everything with green onions. Then make the wontons, add them to the soup, and enjoy!
This is a recipe where I’m trying to remind myself that simple is good! Sometimes, I’m too concerned with thinking of something new and inventive. Simmering the broth with mushrooms and green onions gives the soup the perfect flavor. As I’m writing this post, it’s dreary, windy, and slightly raining – also known as the best time to make soup!
For my birthday, my brother gave me a few different pieces of pottery from a local shop near Yellow Springs, Hedgehog Pottery. They are so unique and colorful; it’s just what I needed to get some good ideas flowing! I’m dreaming of all the different soup, chili, and fall-themed salads to make now.
Changing gears for a minute: why are new phones sooo expensive?? Don’t they know most people need a new one every two years? My iphone is embarrassingly old, I looked at upgrading and it’s at least 600 dollars. Crazy, I miss the free upgrades. It’s hard to justify, I don’t use my phone nearly as much as my laptop. Anyway, back to talking about soup…
Have you ever made wontons? They‘re not complicated to make and if you have a second person to help, you can make a little assembly line and have them done in no time! I only used half the pack of wontons and I had plenty of wontons in the soup. If you’re looking for something to do with remaining wonton wrappers, you can either double the batch freezing half for later (I wish I did this!) or find many other uses for them. I’m going to make samosas with my leftover wrappers.
Who knew there were so many ways to fold wontons!? I tried a few different ways and I’ve concluded, no matter how you fold them, they all have the same texture. So do whatever way is easiest and fastest for you.
Roasted Butternut Squash Wonton & Caramelized Mushroom Soup
|Yield: serves 5 to 6 people|
Roasted butternut squash filled wontons in broth simmered with mushrooms and green onions.
- Butternut Squash Wontons:
- 3 cups butternut squash - peel and cut in 1/2 inch cubes
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 12 ounces wonton wrappers (I only used half the wrappers)
- 2 tablespoons olive oil
- 12 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh minced ginger
- 6 cups stock (chicken or vegetable)
- 2 cups water
- 1/2 cup scallions, sliced
- 2 tablespoon soy sauce, divided
- 2 tablespoons sesame oil
- 1 teaspoon sesame seeds
- Roast the squash: Preheat oven to 425 degrees. Place butternut squash, oil, salt, and pepper on a parchment paper lined baking sheet. Roast in oven for 30 minutes (stirring once) until starting to turn golden. While squash is roasting, prep the soup base.
- Soup: In a large pot heat olive oil. Add mushrooms and saute until caramalized, about 7 minutes. Add the garlic and ginger, saute for another minute. Add the stock, water, 1/3 cup scallions, 1 tablespoon soy sauce. Bring to a boil, then simmer until ready to cook wontons.
- Make the wontons: When the squash is cool enough to touch, set aside 1/2 cup. Puree the remaining squash. Place about 1/2 tablespoon (give or take) on the wonton wrappers. Wet the edge of the wrapper with water. Fold over, making a triangle and press down to seal the edges. Repeat with all the squash/wontons.
- After the wontons are assembled, turn up the heat on the soup to medium. Place the wontons in the soup and cook about 3 to 5 minutes, until they float. Serve right away or turn heat to low to keep warm. Before serving, evenly garnish each bowl with the remaining soy sauce, sesame oil, sesame seeds, green onions, and reserved butternut squash cubes.
images and text © North Coast Eats
adapted from How Sweet Eats