1 Peel and dice the squash.
2 Heat the saucepan on medium and add 2 teaspoons butter and one shallot.
3 Brown for 2 minutes, then add the squash.
4 Cover with water, then add a lid and simmer for 20 minutes.
5 Blend, add sour cream and season with nutmeg and salt.
6 Heat the frying pan on medium with 2 teaspoons butter and one minced shallot.
7 Sweat the shallot for 2 minutes, then add the mushrooms, and cook for another 10 minutes.
8 Serve the soup in glass verrines, topped with mushrooms.
Tip: You can use poultry stock instead of water for more flavor.