Roasted Butternut Squash with Melted Brie and Crimini Mushrooms

Butternut squash is sweet and buttery so why add additional sweeteners? Yet, many recipes add maple syrup, molasses or sugar. Too often, a bowl of this soup in restaurants tastes more like dessert. In this recipe, I’ve taken every precaution to balance the natural sweetness of the squash by mixing it with mashed potatoes and mushrooms.  I then enhanced the creaminess by finishing with just a bit of half and half and garnishing it with Brie. I just loved how this turned out.

2 medium (or one large) butternut squash (cut in half lengthwise)
4 medium potatoes (peeled, diced, boiled)
4 - 6 cups chicken broth (depending on how thick you like it)
2 tablespoons butter
½ cup half and half
1 small onion (diced)
1 8 oz package of crimini mushrooms (sliced)
¼ cup extra virgin olive oil
½ cup canola oil
Salt and pepper to taste
¼ inch slices of Brie (or other creamy cheese) + chopped fresh parsley for garnish

Cook squash in a pre-heated 400 degree oven, cut size down (seeds and stringy matter removed) on a baking sheet drizzled with olive oil for about 1 hour or until the squash can easily be pierced with a fork.  Scoop out the squash from the outer skin and set aside.

Place a large stockpot over medium heat. Add the olive oil and heat until hot but not smoking. Add the onions and sauté until soft. Add the potatoes and the squash and mash together. Add the broth a bit at a time, incorporating until you reach the desired thickness.
Lower the heat and simmer for a minute or two. Add the butter and the half and half, stir. season to taste, simmer for another minute.

In the meantime place a large sauté pan over high heat and add the canola oil and heat until hot but not smoking. Add the sliced mushroom and cook until golden, about two minutes. Season with salt and pepper.

To serve, fill each individual bowl with the soup. Add a few mushrooms followed with a few