Soup made with Shiitake mushrooms and butternut squash

Shiitake mushrooms impart a robust umami flavor to this butternut squash soup, making it heartier and tastier.

Serves: 3


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.

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