Scored decent chanterelle mushrooms for $5.98/lb. DH hates mushrooms, so I have to hide them if I make a lot of this soup (I can't eat it alone)

Squash mushroom soup

1 butternut squash
1 yellow acorn squash
3/4 lb chanterelle mushroom, wiped of dirt w/paper towel
2 c chicken stock
1 onion, minced
4 garlic cloves, crushed
2 sprigs rosemary
olive oil/butter
water

Optional: whipping cream

Squash-
Preheat oven to 350F. Cut squashes in half, remove seeds, add a pat of butter or bit of olive oil. Roast squashes until soft. Let cool, then reserve squash flesh.

Soup-
Chop mushrooms. Saute mushroom and onion in butter or olive oil until soft. Add garlic, rosemary, saute until soft. Add chicken stock and squash. Simmer until heated through, then take an immersion blender and blend until smooth. Salt and pepper to taste.

To serve, add a tablespoon of whipping cream into the bowl.

Someday, when DH can tolerate mushrooms, I will reserve some of the sauteed mushroom mixture to add back after pureeing. A bit of heat is nice here, also. I love adding a bit of Japanese pepper (chili powder, sesame seed, and dried orange peel).

Squash seeds -
Clean the threads and squash bits away from the seeds. Soak seeds in a salt and water brine for 30 minutes, then drain seeds completely, spread seeds out on a pan, dry roast at 350F for 30 minutes.