| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Dujour05, New |
1 |
Servings |
INGREDIENTS
| 1 |
|
Large, or 2 small |
|
|
butternut squash |
| 1 |
T |
Chopped garlic |
| 2 |
t |
Fresh ginger, minced |
| 1 |
t |
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 |
|
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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