Ginger Butternut Squash Soup with Shiitake Mushrooms

1. 1

   Cut squash in half and remove all the seeds and inner fibers.

2. 2

   (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.

3. 3

   Remove all skin from squash when cool.

4. 4

   Cut squash into two inch square.

5. 5

   Place squash with fresh garlic and fresh ginger in a large pot with 1/2 cup of chicken stock and sweat over low heat for 10 minutes.

6. 6

   Add remaining stock and bring to a boil.

7. 7

   Turn down to light simmer and cook until squash is tender approximately 30 minutes.

8. 8

   Add remaining ingredients except for shiitake mushrooms.

9. 9

   Puree in a food processor until smooth.

10. 10

    Remove the stems from the Shiitake mushrooms and slice a 1/4-inch thick.

11. 11

    Simmer in squash soup for 2 minutes.

12. 12

    Ladle six ounces into each serving bowl and garnish with slice basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.