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.

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