Instructions: Cut squash in half and remove all the seeds and inner fibers. (Its 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 minutes.

Remove all skin from squash when cool. Cut squash into two inch squares.

Place squash with fresh garlic and fresh ginger in a large pot with 1/2 cup of chicken stock and sweat over low heat for 10 minutes. Add remaining stock and bring to a boil. Turn down to light simmer and cook until squash is tender approximately 30 minutes.

Add remaining ingredients except for shiitake mushrooms. Puree in a food processor until smooth.

Remove the stems from the shiitake mushrooms and slice 1/4-inch thick. Simmer in squash soup for 2 minutes.

Ladle six ounces into each serving bowl and garnish with slice basil.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.