Dear healthy foodie ! 👋

Autumn is finally settling in for good. Leaves are coloring the sidewalks, days are growing shorter, and if you listen closely to your body, you can surely feel that deep need to slow down and nourish yourself with warm, comforting, and soul-soothing dishes.

For me, soup season is officially open! Today, I’m sharing a recipe that elevates pantry staples and market-fresh finds: a velvety butternut squash and apple soup, crowned with a forest-inspired topping of dried mushrooms. The squash’s sweetness pairs beautifully with the apple’s subtle tang, while the mushrooms add that incredibly savory umami note that makes all the difference.

Grab your blanket, light a candle, and let me pamper you with this magical recipe!

The Health Superpowers of This Autumn Velouté

Beyond being a sheer delight for the palate, this bowl of comfort is a true vitality potion for the cold season:

• Immune Shield (Beta-carotene): The orange color of butternut squash comes from its high beta-carotene content—a powerful antioxidant that our bodies convert into vitamin A to strengthen our immune defenses and protect our skin from the cold.
• Top-notch microbiome (gentle fibers): Cooked apple and squash provide pectin and very gentle fiber. They nourish the good bacteria in your gut (that famous microbiota!) without ever irritating even the most sensitive digestive systems.
• Autumn’s Black Gold (Mushrooms): Dried mushrooms are concentrated sources of minerals and zinc. By using the water used to rehydrate them as a broth, you retain all their essential nutrients to help the body fight off seasonal viruses.

Autumnal Forest-Style Velouté

⏱ Preparation: 15 min | 🔥 Cooking: 25 min

For 4 bowls of pure bliss, you need…

• 1 Butternut squash (about 800g), peeled and diced
• 1 apple (Boskoop type), peeled and cored
• 1 generous handful of dried mushrooms (porcini, morels, boletes, or a forest mushroom mix)
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 1 tbsp extra virgin olive oil (or ghee)
• 1 pinch of grated nutmeg
• Sea salt and pepper
• Optional: 4 tbsp of coconut cream or culinary almond cream for even more creaminess.

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1. The Magic Broth: Place your dried mushrooms in a bowl and cover them with very hot water. Let them rehydrate for 15 minutes. Then, strain the mixture: carefully save the flavorful liquid—which will serve as our broth—and set the mushrooms aside.
2. The aromatic base: In a large pot, heat the olive oil (or ghee). Sauté the onion and half of the garlic for 3 minutes until translucent.
3. The Stew: Add the diced butternut squash and apple pieces. Pour the mushroom soaking liquid into the pot, then top up with fresh water until the vegetables are just covered. Add the nutmeg, salt, and pepper. Cover and simmer over medium heat for 20 to 25 minutes (the squash should mash easily with a fork).
4. The secret to the texture: Turn off the heat. If you like, add a splash of plant-based cream. Blend thoroughly with an immersion blender until you achieve an ultra-smooth, silky, and airy texture worthy of a fine-dining restaurant.
5. The forest-style topping: While the soup is simmering (or just before serving), heat a drizzle of olive oil in a small frying pan. Quickly sauté the rehydrated mushrooms with the remaining garlic and, optionally, a little fresh parsley for 5 minutes, until they are nicely golden brown.
6. Plating: Pour the piping-hot velouté into your finest bowls. Gently place a generous spoonful of sautéed mushrooms in the center, add a grind of pepper, and serve immediately!

In Health,

Chantal