Squash Soup with Black Trumpets
This comforting squash soup balances sweetness, spice, and umami, making it a perfect fall or winter dish. At its heart is rich, nutty buttercup squash, blended to a velvety texture and paired with earthy black trumpet mushrooms—prized for their deep flavor and delicate, trumpet-like shape. A base of sautéed leeks and garlic adds gentle sweetness, while jalapeño and cumin bring just enough heat and warmth to keep things interesting.
Finished with toasted pumpkin seeds for crunch and a splash of cream for richness, this soup is a beautiful celebration of seasonal ingredients—especially when topped with sautéed black trumpets that take it from simple to spectacular.
Ingredients
Instructions
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Heat oven to 350 degrees.
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Cut squash in half and remove seeds.
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Place squash halves cut-side down on a foil-lined baking sheet, and bake until collapsed and caramelized, about an hour.
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Toast the pumpkin seeds in a small dry sauté pan over medium-high heat until they start to pop up and brown lightly.
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Set aside.
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In a heavy soup pot, melt 2 Tbsp. butter over medium heat.
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Add garlic, leeks and jalapeño and cook, stirring until softened but not browned, 10-15 minutes.
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Add cumin and salt to taste.
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Scrape flesh from baked squash and add to pot.
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Add stock and bring to simmer.
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Cook 15 minutes, until everything is very soft.
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Carefully transfer to blender, and puree until smooth.
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Return pot over very low heat.
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Stir in cream.
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Season with pepper and salt if needed.
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In a sauté pan, melt the remaining butter over medium heat.
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Add black trumpets and salt
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Cook, stirring, until tender, about 10 minutes.
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To serve, divide mushrooms among serving bowls.
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Ladle soup over.
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Sprinkle with toasted pumpkin seeds.
Note
Substitute the fresh mushrooms with 1 cup dried black trumpets, reconstituted with wine.