Recipe courtesy of Jim Coleman
Save Recipe Print
Yield:
6 servings
Level:
Easy

Ingredients

Directions

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Butternut Squash and Apple Soup

Recipe courtesy of Michael Chiarello

Roasted Butternut Squash

Recipe courtesy of Ina Garten

Butternut Squash and Kale Stir Fry

Recipe courtesy of Ree Drummond

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Baby Carrots

Recipe courtesy of Rachael Ray

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

Rosemary Roasted Cashews

Recipe courtesy of Ina Garten

Browse Reviews By Keyword