| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Dujour05, New | 1 | servings | |
INGREDIENTS
| 1 | Large; or 2 small | |
| ; butternut squash | ||
| 1 | tb | Chopped garlic |
| 2 | ts | Fresh ginger; minced |
| 1 | ts | Ground ginger |
| 1 1/2 | qt | Sodium free chicken stock |
| 1/2 | pt | Non-fat buttermilk |
| 2 | oz | Honey |
| 1/2 | Lemon; Juice of | |
| 1 | pn | Ground all spice |
| Black pepper to taste | ||
| 12 | md | Shiitake mushrooms |
| 4 | Leaves of fresh basil; thinly sliced for | |
| ; garnish |
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 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 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 a 1/4-inch thick. Simmer in squash soup for 2 minutes. Ladle six ounces into each serving bowl and garnish with slice basil. Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9359 Converted by MM_Buster v2.0l.
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