Acorn Squash Pear And Azuki Soup With Sauteed Shiitakes Recipes

ROASTED ACORN SQUASH SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
• Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
• Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.
• Bring the mixture to a simmer and cook for 20 minutes.
• Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
• Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.

ACORN SQUASH & PEAR SOUP

Steps:

• In a large bowl, combine the first nine ingredients; toss to coat. Transfer to a greased shallow roasting pan. Roast at 375° for 1-1/4 hours or until squash is tender, stirring occasionally., Cool slightly. In a food processor, process squash mixture with broth in batches until smooth. Transfer to a Dutch oven; heat through, stirring occasionally.

ADZUKI AND SQUASH SOUP

Steps:

• Prepare beans according to package directions.
• Remove seeds from squash, remove peel and cut flesh into 1" cubes.
• Place squash and remaining ingredients (except miso) in a large soup pot.
• Bring to a boil, reduce heat and simmer until vegetables are tender, about one hour.
• In a small bowl, mix miso and 1/4 cup broth until miso is dissolved.
• Stir miso mixture into soup.
• Do not boil soup after adding miso.
• Serve immediately.

ACORN SQUASH, PEAR AND AZUKI SOUP WITH SAUTEED SHIITAKES

Steps:

• Preheat a large stock pot over medium heat. Add the oil and sauté the onions and peppers for about 10 minutes, or until onions just begin to brown.
• Add the ginger and garlic and sauté a minute more. Add the salt, Chinese five spice, acorn squash and pear and cook for another minute, stirring often. Add the vegetable broth. Cover and bring to a boil. Once boiling, lower the heat just a bit to simmer briskly for about 20 more minutes, or until the squash is tender.
• Puree half the soup using either an immersion blender or by transferring half the soup to a food processor or blender and then back into the rest of the soup (don't forget to let the soup cool a bit so that the steam does not compress in the processor and kill you).
• Add the azuki beans and lime. Cover and simmer on low, just until the beans are heated through. Meanwhile prepare the mushrooms.
• Preheat a heavy bottomed skillet over medium high heat. Add the oils and sauté the mushrooms for about 7 minutes, until they are soft. Add the soy sauce and stir constantly until the soy sauce is absorbed (about 1 minute).
• Ladle soup into bowls and top with sautéed mushrooms.