Mushroom Butternut Cream Soup

August 28, 2014

Sometimes the simplest of meals taste the very best. This mushroom butternut cream soup is a great recipe to make for two people or scale it up for more of a crowd. Butternut squash can be found at almost any farmers market this time of year. Often a single squash is a lot to eat in one meal, so save half of the uncooked squash and make this delicious recipe. The simple flavors of this creamy soup are perfect for warming up after spending the afternoon taking in fall foliage. For famous fall colors pick anyone of the several KOAs near the White Mountains in New Hampshire or Green Mountains of Vermont.


  • 3 tablespoons butter
  • 4 teaspoons flour
  • 1 cup mushrooms, sliced
  • 1 14.5 oz can chicken broth
  • 3 cups butternut squash, cubed
  • 1/4 teaspoon white pepper
  • 1 cup heavy cream
  • salt to taste
  • dash nutmeg

Equipment: Heavy saucepan


1. Over medium-high heat, melt the butter in a skillet adding flour while whisking to make a paste. Add the sliced mushrooms and cook a few more minutes until soft.

2. Add the chicken broth, butternut squash and white pepper. Return to a boil and reduce heat to medium for 10-15 minutes until the squash is soft. Turn heat to low. Using a wire whisk or a potato masher, coarsely mash the squash.

3. Add the heavy cream and heat over low heat while stirring until the soup is hot. Salt to taste before serving. Garnish each bowl with a dash of nutmeg.

Serves 2-4

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