Roasted butternut squash and shiitake mushroom soup

Yield: 6 servings

Measure Ingredient
4 tablespoons Olive oil
1 \N Butternut squash (2 1/2 to 3 lbs.)
1 tablespoon Unsalted butter
2 tablespoons Olive oil
½ pounds Shiitake mushrooms; stemmed
1 medium Onion; minced
2 \N Fat leeks; trimmed & minced
6 cups Chicken stock
\N \N Salt and pepper; to taste caps thinly sliced

GARNISHES

Preheat oven to 350 F. Drizzle 2 tb. of olive oil over the bottom of a 13x9" roasting pan. Slice the squash in half lengthwise; remove seeds and any stringy pulp with a spoon. Place the squash halves, cut sides down, in the roasting pan. Roast until squash is tender, 50 minutes to 1 hour.

Meanwhile, heat remaining 2 tb. olive oil with the butter in a soup pot over medium high heat. Add onion and leeks. Saute until quite soft, 12 to 15 minutes. Pour in the chicken stock. Scoop out the roasted squash pulp, discard skins, and add the pulp to the soup. Let all simmer together for 15 to 20 minutes. Puree the soup in batches in a blender or food processor. Return to a clean pot; season with salt and pepper. Keep warm over low heat.

For the mushroom garnish, heat oil in a medium skillet over medium high heat. Add the mushrooms; saute until tender, 7 to 10 minutes.

Stir the mushrooms into the soup; serve hot.

Serve with Turkey Tea Sandwiches.

Nutritional info per serving: 285 calories, 6 g protein, 17 g fat, 31 g carbohydrates, 1,004 mg sodium and 5 mg cholesterol.

The author wrote: "Oven-roasting the butternut squash so intensifies its buttery flavor that no enriching cream needs to be added." From Butterball Turkey Talk-Line in 11/24/94 AP article called "Have Some Turkey Dinner Leftovers that Don't Taste Left Over" in "The (Elizabethtown, KY) News-Enterprise." Pg. D2. Typed for you by Cathy Harned. Submitted By CATHY HARNED On 12-01-94

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