Ginger butternut squash soup with shiitake mushrooms
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Large; or 2 small | |
| ; butternut squash | ||
| 1 | tablespoon | Chopped garlic |
| 2 | teaspoons | Fresh ginger; minced |
| 1 | teaspoon | Ground ginger |
| 1½ | quart | Sodium free chicken stock |
| ½ | pint | Non-fat buttermilk |
| 2 | ounces | Honey |
| ½ | Lemon; Juice of | |
| 1 | pinch | Ground all spice |
| Black pepper to taste | ||
| 12 | mediums | Shiitake mushrooms |
| 4 | Leaves of fresh basil; thinly sliced for | |
| ; garnish | ||
Directions
Cut squash in half and remove all the seeds and inner fibers. (It's best to remove with a grapefruit knife) Place skin side in a baking dish with a little water and roast in a preheated 350 degree oven for 30 minutes.
Remove all skin from squash when cool. Cut squash into two inch square.
Place squash with fresh garlic and fresh ginger in a large pot with ½ cup of chicken stock and sweat over low heat for 10 minutes. Add remaining stock and bring to a boil. Turn down to light simmer and cook until squash is tender approximately 30 minutes.
Add remaining ingredients except for shiitake mushrooms. Puree in a food processor until smooth.
Remove the stems from the Shiitake mushrooms and slice a ¼-inch thick.
Simmer in squash soup for 2 minutes.
Ladle six ounces into each serving bowl and garnish with slice basil.
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Recipe by: CHEF DU JOUR SHOW #DJ9359 Converted by MM_Buster v2.0l.