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Ingredientes
- 1 lrg or possibly 2 small butternut squash
- 1 Tbsp. minced garlic
- 2 tsp chopped fresh ginger
- 1 tsp grnd ginger
- 1 1/2 quart sodium-free chicken stock
- 1/2 pt non-fat buttermilk
- 2 ounce honey Juice of 1/2 Lemon
- 1 pch grnd all spice Freshly-grnd black pepper to taste
- 12 med Shiitake mushrooms
- 4 x fresh basil leaves thinly sliced for garnish
Direcciones
- Cut squash in half and remove all the seeds and inner fibers. (It's best to remove with a grapefruit knife.) Place skin-side up in a baking dish with a little water and roast in a preheated 350 degree oven for 30 min.
- Remove all skin from squash when cold. Cut squash into two inch squares.
- Place squash with fresh garlic and fresh ginger in a large pot with 1/2 c. of chicken stock and sweat over low heat for 10 min. Add in remaining stock and bring to a boil. Turn down to light simmer and cook till squash is tender approximately 30 min.
- Add in remaining ingredients except for shiitake mushrooms. Puree in a food processor till smooth.
- Remove the stems from the shiitake mushrooms and slice 1/4-inch thick. Simmer in squash soup for 2 min.
- Ladle six ounces into each serving bowl and garnish with slice basil.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 487g | |
| Calories 230 | |
| Calories from Fat 28 | 12% |
| Total Fat 3.21g | 4% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 271mg | 11% |
| Potassium 1200mg | 34% |
| Total Carbs 33.98g | 9% |
| Dietary Fiber 8.9g | 30% |
| Sugars 12.68g | 8% |
| Protein 16.8g | 27% |
