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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Candied Ginger

Recipe courtesy of Alton Brown

Cauliflower Soup

Recipe courtesy of Ree Drummond

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Butternut Squash Soup

Recipe courtesy of Claire Robinson

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Curried Butternut Squash Soup

Recipe courtesy of Robin Miller

Roasted Butternut Squash Soup

Recipe courtesy of Michael Chiarello

Browse Reviews By Keyword

          Latest Stories