Ingredients for 8 servings:
1/3 cup shallots
2 pounds butternut squash
1 quart milk
1 pint whipping cream
1 teaspoon sea salt
Garnish:
1 pint cremini mushrooms
2 tablespoons butter
1/2 teaspoon herbes de Provence
Salt and pepper to taste
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Peel and mince the shallots. Halve the squash, remove seeds and cut into 1" chunks. Combine the shallots, squash, milk and cream in a heavy saucepan. Bring liquid to a simmer, stir in the salt and cook for 20 minutes, or until the squash is tender. Puree and add salt and freshly ground pepper to taste.
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Wipe or brush the mushrooms free of dirt. Trim off the stems and thinly slice the caps. Heat the butter in a large skillet and when hot, add the mushrooms . Saute over high heat for 1 minute. Add 1/2 teaspoon salt and continue cooking until the pan is dry and the mushrooms begin to brown. Stir in the herbes de Provence and take off the heat.
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Serve the soup hot with a spoonful of mushrooms in the center.
