Mushroom, butternut squash and basil soup

As winter had definitely set in, here's a great recipe that will warm your heart :-) You can modify to your taste and it's veg. if you substitute butter for olive oil ...

1 table spoon of butter (I substitute with olive oil)
1 cup of chopped onions
1 cup of chopped carrots
2 cups of mushrooms ( Cremini mushrooms as they are bolder and nuttier in taste)
2 cups of chopped butternut squash
4 cups vegetable broth
Fresh basil leaves (add to taste)

In a large pot add 1/2 olive oil, butternut squash and carrots and cook approx. 10 minutes on med-high heat until tender. Add the rest of the olive oil as well as the onions and mushrooms. Cook for another 5-6 minutes. Add broth and let simmer for approx. 10-15 minutes to let flavors really set in. Let cool for a few minutes.

Add soup and basil leaves (to taste: I add approx. 5 basil leaves per cup-250 ml) to blender and mix for 6-8 seconds, until well blended. You can mix less if you prefer chunks.

I've also tried it with 2 cloves of garlic and it was great!

Enjoy!

The nutty 'earthy' flavors of this soup is perfect for the winter months... And different than my weekly broccoli-cauliflower-leek soup :-)