Ginger Butternut Squash Soup With Shiitake Mushrooms

Recipe Ingredients

1		Or 2 small butternut squash (large)
1 tablespoon	15ml	Chopped garlic
2 teaspoons	10ml	Minced fresh ginger
1 teaspoon	5ml	Ground ginger
1 1/2		Sodium-free chicken stock
1/2		Non-fat buttermilk
2 oz	56g	Honey
		Juice of 1/2 Lemon
1		Ground all spice
		Freshly-ground black pepper - to taste
12		Shiitake mushrooms (medium)
4		Fresh basil leaves - thinly sliced
		For garnish

Recipe Instructions

Cut squash in half and remove all the seeds and inner fibers. (It's best to remove with a grapefruit knife.) Place skin-side up 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 squares.

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. 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 1/4-inch thick. Simmer in squash soup for 2 minutes.

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

This recipe yields ?? servings.

Source:
CHEF DU JOUR - (Show # DJ-9359) - from the TV FOOD NETWORK

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