INGREDIENTS

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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