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In large (8 cup/2L) microwaveable bowl combine butter, onion, carrot, mushrooms and squash.
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Cover; microwave on high for 8-10 minutes or until vegetables are tender, stirring once.
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Transfer half the vegetables and half the broth to blender or food processor; puree until smooth.
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Repeat with remaining vegetables and broth.
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Return to bowl; stir in milk and microwave on high for 5-7 minutes or until heated through.
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Serve in squash bowls, if desired.
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Garnish with sour cream swirl and basil if desired.
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Garnish: Sour cream and basil leaves (optional).
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Variation: In large saucepan combine butter, vegetables and broth.
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Bring to boil; lower heat, cover and simmer 10-12 minutes or until vegetables are tender.
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Add milk and puree as directed.
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Acorn Squash Bowls: Purchase 4 medium acorn squash.
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Cut a thin slice off the bottom and top to allow squash bowls to sit level.
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To ease cutting squash in half, microwave each squash about 3-6 minutes or until a knife will pierce the skin easily; then halve with a knife and scoop out seeds and some of pulp to make the cavity larger.
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For more recipe ideas visit Mushrooms Canada at www.mushrooms.ca.
