Ginger Butternut Squash Soup With Shiitake Mushrooms

Directions

1. 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.
2. Remove all skin from squash when cold. Cut squash into two inch squares.
3. 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.
4. Add in remaining ingredients except for shiitake mushrooms. Puree in a food processor till smooth.
5. Remove the stems from the shiitake mushrooms and slice 1/4-inch thick. Simmer in squash soup for 2 min.
6. Ladle six ounces into each serving bowl and garnish with slice basil.