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.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

While the squash is roasting, clean and slice the shiitake mushrooms, removing the tough stems.

Step 4

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.

Step 5

Stir in the minced garlic and ground ginger, cooking for another 1 minute until fragrant.

Step 6

Add the sliced shiitake mushrooms to the pot and sauté for 5-6 minutes, until they release their moisture and begin to brown.

Step 7

Pour in the vegetable broth and bring it to a simmer. Once simmering, reduce the heat to medium-low.

Step 8

Add the roasted butternut squash to the pot, followed by the soy sauce, salt, and black pepper. Stir to combine.

Step 9

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.

Step 10

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.

Step 11

Finish the soup by stirring in the coconut milk. Taste and adjust seasoning if necessary.

Step 12

Serve warm, garnished with fresh parsley or cilantro if desired.

Nutrition Facts

Serving size	(1476.2g)

Amount per serving	% Daily Value*
Calories	871.8

Total Fat 36.2g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3414.6mg	0%
Total Carbohydrate 135.5g	0%
Dietary Fiber 37.2g	0%
Total Sugars 38.0g
Protein 33.1g	0%

Vitamin D 40.8IU	0%
Calcium 1144.8mg	0%
Iron 11.3mg	0%
Potassium 4490.8mg	0%

*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.

Source of Calories

Fat: 32.6%

Protein: 13.2%

Carbs: 54.2%