Sunburst Squash and Mushroom Soup

This is not my recipe, it was posted on the Pioneer Organics site but since they were bought by Spud, the link no longer works.  I googled to see if it has been published elsewhere to no avail.  So here is my copy of it.  If this is your recipe, I would love to give proper attribution and link as many people come to this site searching for sunburst squash recipes, so email me and I'll be sure to give you credit!

Yield: 4-6

Ingredients

• 3 Tbls extra virgin olive oil
• 1/2 large onion, chopped
• 1 pound sunburst squash, sliced
• 2 cloves garlic, minced
• 1/3 pound button or crimini mushrooms, minced
• 1 large potato, cut into 1/4-inch cubes
• 2 tsp fresh thyme, minced or 1/2 tsp dried thyme
• 4 to 6 cupes stock or water
• Salt and pepper to taste
• Fresh lemon juice or vinegar to taste

Process

In a soup pot over medium-high heat, heat olive oil.  Add onion and cooking until it starts to soften. Add squash, garlic, mushrooms, potato, thyme and a pinch of salt and cook until squash is soft.  Add stock or water, bring to a boil, lower heat to simmer and cook until potato is soft.  Blend to a puree in a blender or using a stick immersion blender. Adjust consistency with water or stock, and season with lemon juice or vinegar, salt and pepper.

Variation: You may substitute cream or milk for some of the stock if you like.