Shiitake and butternut squash soup.
Find warm comfort in this butternut squash and shiitake mushroom soup ladled over soba noodles.
- 1 small butternut squash
- 1 tbsp vegetable oil
- 1 tbsp toasted sesame oil
- 1 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 2" piece fresh ginger, peeled and finely julienned
- 6 oz shitake mushroom caps, sliced
- 6 oz cremini mushrooms, sliced
- 4 cups mushroom or vegetable broth
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp rice wine or sake
- 2 green onions, finely chopped
- 1½ cups shelled edamame
- 1 pkg soba or udon noodles
1 Preheat the oven to 375°F. Cut the butternut squash into 1" slices. Peel to remove the skin and then cut the flesh into 1" cubes, discarding the seeds. Toss the cubes with the vegetable oil and roast on a parchment paper-lined baking sheet for 30 to 35 minutes, until the squash is tender and lightly caramelized.
2 Heat the sesame oil and butter together in a large skillet over medium heat. Add the garlic and ginger and stir-fry for 1 minute. Add the mushrooms and saute until most of the moisture has evaporated and the mushrooms are beginning to brown, about 8 minutes.
3 Add the mushroom broth, hoisin and soy sauces and rice wine and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Add the roasted squash, green onions and edamame and cook until heated through, about 2 minutes more.
4 Meanwhile, bring a large pot of salted water to a boil. Drop the soba noodles into the water and stir to prevent them from sticking together. Cook according to the package directions or until just tender. Drain the noodles in a colander and rinse under warm water.
5 To serve, divide the noodles among four deep serving bowls. Ladle the soup over the noodles and serve piping hot.
Prep & cook time: 1 hour.