Shiitake mushrooms impart a robust umami flavor to this butternut squash soup, making it heartier and tastier.
¼ cup olive oil
1 onion, chopped 4 cloves of garlic, minced 6 medium to large shiitake mushrooms, sliced thinly 12 teaspoon salt
½ teaspoon pepper
2 cups butternut squash, cubes about 1 inch each
3 quarts vegetable stock
How to prepare:
In a large pot, heat the oil over medium heat and sauté the onion for four minutes. Five minutes later, sauté the mushrooms with salt and pepper. Add garlic and sauté for 1 more minute.
Using a slotted spoon, remove the mushrooms and place them in a small bowl. Add butternut squash and continue to sauté for 4 more minutes. Add broth, bring to a boil, and cook squash for 25 to 30 minutes, or until very tender.