Recipe courtesy of Jim Coleman

Ginger Butternut Squash Soup with Shiitake Mushrooms

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  • Level: Easy
  • Yield: 6 servings
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1 large, or 2 small butternut squash

1 tablespoon chopped garlic

2 teaspoons fresh ginger, minced

1 teaspoon ground ginger

1 1/2 quarts sodium free chicken stock

1/2 pint non-fat buttermilk

2 ounces honey

Juice of 1/2 Lemon

Pinch of ground all spice

Black pepper to taste

12 medium Shiitake mushrooms

4 leaves of fresh basil, thinly sliced for garnish


  1. 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.
  2. 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.
  3. Ladle six ounces into each serving bowl and garnish with slice basil.
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