“And we’ll do wonders won’t we?”. Is it odd that I’ve named this recipe particularly after the film “Sweeney Todd: The Demon Barber of Fleet Street”? Maybe so, but you don’t have to understand or agree with that to enjoy this delectable year-round soup. That ties into another sentimental story, and my eternal love for Tim Burton films.
I’ve never been a big “soup” gal, but every once in a while when I’m sick or it’s freezing cold outside, you just want a nice big bowl of hearty soup to cuddle up with. This recipe has become a go-to favorite of mine through the years, so I hope you take pleasure just the way I do!
If you’re still interested in knowing because maybe you’re disturbed that I’ve named this soup after a decapitating “demon” barber, here ya go. I’m a HUGE Tim Burton fan, and each/every one of his films has played some kind of critical role in my life. I used to watch Burton’s version of Sweeney Todd and for some reason I had the urge to make this particular soup every time I would watch. This soup takes me back to cold winter nights back when I would visit my childhood vacation spot Lake Tahoe. My mother and I used to escape there from all the hell in our lives, and I would make this soup as a young girl and curl up to watch Tim Burton movies in the mountains while the snow fell outside. I never forgot that feeling, and thus this soup is dedicated to that memory. Ok, therapeutic story-time over 🙂
Wanna know a secret which may surprise you since I pride myself on loving all plants. I HATE squash, I really do, even zucchini. Although, I do make exceptions for pumpkin 🙂 For some reason since I was a kid in diapers, I always despised it! But, I love butternut squash zig-zags, and they are the perfect addition to this soup. They are crunchy enough, but seem to melt in your mouth. Blended with that perfect combo of mushrooms, kale, northern beans and garlic, serious OM NOM NOM!
Soups really aren’t my “jam”, but they are a great source of hydration, nutrition and they fill you up pretty quickly all while packing in loads of plants and vegetables! Year-round soups are the best! This being said I’ve gained a new-found respect for the soup world. Yup. Another great thing about soups is that once a big o’le pot is made, there is a high probability that you’ll have a bunch of leftovers (unless you pigged out like I usually do). With this soup, the leftovers taste even better!
You must know, all my soup recipes are vegetarian, vegan and gluten-free since a lot of soup recipes are loaded with hidden glutens (believe it or not). So if you’re looking for a meat based soup recipe you are in the wrong department my friend. Or, maybe just give vegetarian soups a chance? I can tell you one thing for sure, this one does not disappoint! Let’s dive right into the recipe now shall we?
Sweeney Squash Shroom Soup
I promise you, you'll love this year-round hearty soup. You may just go nuts.
Ingredients
- 1 Quart Vegetable Broth (or mushroom)
- 1 Butternut Squash (chopped or pre-chopped store-bought)
- 1 Pack Sliced Bella Mushrooms
- 1 Cup Yellow Onions (or sweet)
- 1 Cup De-Stemmed Kale Leaves
- 3 Garlic Cloves (medium sized)
- 2 Tbsp Extra Virgin Olive Oil
- 1 Head Broccoli (organic if possible)
- 1 15oz Container Cannellini Beans
- 1 Tsp Himalayan Sea Salt
- 2 Tsp Oregano
- 1 Tsp Black Pepper
Instructions
- Chop all ingredients to a preference and add olive oil to pot
- Sautee garlic, butternut squash, mushrooms and onions for 10 minutes until cooked and browned
- Add kale, broccoli, salt, beans and soup stock to pot
- Let simmer for 10-15 minutes checking consistency periodically
- Add into bowl or cool off for 10 minutes and enjoy!
Notes
TIP: Adding some extra oregano as a topping adds extra flavor if you want to avoid the salt department.
You can also add pasta to this soup if you wish! This will thicken the broth.
