1 butternut squash (about 1 ¼ lbs)
1 Fuji apple, halved, peeled, cored and diced
2 shallots, chopped
2 cups reduced-sodium, fat-free vegetable broth
½ tsp dried oregano
pinch of ground cayenne pepper
2 Tbsp thawed, frozen orange juice concentrate
salt and freshly ground black pepper
2 large Portobello mushrooms, brushed clean
- Cut the squash in half. Remove and discard the seeds, then peel and dice the flesh. In a Dutch oven or large, heavy saucepan over medium-high heat, combine the squash, apple, shallots, broth, oregano, and cayenne. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the vegetables are very soft, 25-30 minutes.
- Remove from the heat, uncover, and let the soup stand for about 15 minutes. Using and immersion blender, puree the soup in the pan until it is very smooth, 3-4 minutes. Alternatively, working in batches, carefully puree in a standing blender until smooth, then return to the pan. Stir in the orange juice concentrate and ¼ tsp salt, or more to taste. Season with black pepper.
- Remove the stems from the mushrooms and discard. Cut the caps into 1-inch cubes. Heat a large frying pan over medium-high heat. (Do not use a pan with a nonstick coating.) When it is hot, add the mushrooms to the dry pan and sauté, tossing and stirring them with a wooden spoon. When the mushrooms release their liquid, after about 3 minutes, continue to cook and stir until they are dry and well browned, 4-5 minutes. Transfer to a plate.
- Reheat the soup over medium heat, stirring occasionally. Divide it among warmed wide, shallow bowls and spoon one-fourth of the mushrooms into the center of each bowl. Serve at once.