Shitake Squash And Greens Soup Recipes

BUTTERNUT SQUASH AND GREEN CURRY SOUP

Steps:

• Heat oven to 300 degrees. Melt oil in a large Dutch oven or soup pot over medium-high heat. When oil shimmers, add shallots, ginger, lemongrass and a generous pinch of salt. Reduce heat to low. Cook, stirring occasionally, until shallots are tender and just starting to brown, about 18 minutes.
• Add squash, coconut milk, curry paste, 3 tablespoons fish sauce and 3 cups water or stock. Increase heat to high. When liquid comes to a boil, reduce to a simmer and cook the soup covered until squash is tender, about 25 minutes.
• Make garnish while soup cooks: In a medium mixing bowl, toss together peanuts, coconut flakes, fish sauce, chiles, 1 tablespoon oil, the minced lemongrass, the sugar and the lime leaves, if using.
• Spread mixture out onto a baking sheet in a single layer. Bake for 18 to 20 minutes, stirring every 3 minutes after the first 10 minutes. Remove from oven when coconut is deep golden brown, and pour mixture immediately into a bowl to prevent overcooking. Stir to combine, and set aside.
• Remove soup from heat. Remove lemongrass stalks from pot. Use a hand blender to purée soup. Alternatively, transfer soup in batches to a blender or food processor and purée. Taste and adjust for salt and curry paste. Add water or stock to thin soup to the desired consistency.
• Thinly slice the basil leaves and arrange on a small plate or platter, along with lime wedges and peanut mixture. Serve soup hot with garnishes.

GREEN SQUASH SOUP

Steps:

• Heat olive oil in a Dutch oven or large pot over medium heat. Add leeks and green garlic; cook and stir until tender, about 5 minutes. Add red potatoes, eggplants, and zucchini. Cook uncovered, stirring occasionally, until starting to soften, about 15 minutes.
• Stir kale and lettuce into the Dutch oven until wilted. Pour in water and vegetable bouillon. Bring soup to a boil; simmer, covered, until flavors combine, about 1 hour.
• Blend soup using a hand immersion blender until creamy.

BUTTERNUT SQUASH AND TURNIP GREEN SOUP

Steps:

• Combine butternut squash, reduced-sodium chicken broth, diced tomatoes, water, black beans, great northern beans, turnip greens, 1 1/2 tablespoons olive oil, sugar, Creole seasoning, garlic powder, and salt in a large pot over medium-high heat. Bring to a boil.
• Meanwhile, heat remaining olive oil in a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is browned and crumbly and onion is translucent, 5 to 7 minutes. Add regular chicken broth and scrape up all the browned bits on the bottom of the skillet. Pour the mixture into the soup pot.
• Reduce heat and simmer soup until squash and greens are tender, about 45 minutes. Season with salt and pepper.

GINGER BUTTERNUT SQUASH SOUP WITH SHIITAKE MUSHROOMS

Steps:

• Cut squash in half and remove all the seeds and inner fibers. (It's best to remove with a grapefruit knife) Place skin side 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 square.
• 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 a 1/4-inch thick. Simmer in squash soup for 2 minutes.
• Ladle six ounces into each serving bowl and garnish with slice basil.

BEEF, PUMPKIN, AND SHIITAKE SOUP

Steps:

• Combine beef and 10 cups water in a pot. Bring to a boil, skimming any foam and impurities from surface. Add half of onion, 2 teaspoons salt, peppercorns, bay leaf, thyme, pumpkin peels, shiitake stems, and cabbage leaf. Gently boil over medium-low heat, partially covered, until meat is falling-off-the-bone tender, about 2 hours. Strain (if you want a clear broth, line a fine-mesh sieve with cheesecloth), reserving broth and beef and discarding remaining solids. Wipe pot clean.
• Return broth and beef to pot. Coarsely chop remaining onion half and transfer to pot, along with pumpkin and mushroom caps. Simmer over low heat until pumpkin is crisp-tender but still holding its shape, about 10 minutes. Stir in cabbage and basil sprig; simmer until cabbage is tender but still vibrant green, about 5 minutes more. Remove and discard basil. Stir in fish sauce and lime juice. Add more salt, fish sauce, and lime to taste, and serve topped with basil leaves.

GREEN SQUASH SOUP

Steps:

• Use white part of leek. Wash well and chop into fine pieces.
• Wash and trim squash and chop into medium pieces.
• Heat oil in skillet over medium heat. Add leek and saute until translucent.
• Add squash and saute, stirring until soft, about 10 minutes. Season with salt and pepper.
• Add stock and marjoram, heat to boiling, cover, reduce heat and boil gently for 30 minutes.
• Add artichoke puree and mix well.
• Pour soup(careful!) into processor/blender and process into coarse puree.
• Serve hot with cheese on top.
• NOTE: Artichoke puree is available in specialty stores or you can make your own! Drain a can/jar of water-packed baby chokes and grind them in processor/blender. Leftovers can be used in pasta sauce or as a dip for raw veggies.

GREEN COCONUT ZOODLE SOUP

Steps:

• Preheat oven to 425°F. Toss shiitake caps and squash with oil; season with salt and pepper. Arrange in a single layer on a rimmed baking sheet and roast, flipping once, until golden and tender, 24 to 27 minutes.
• In a pot, bring shiitake stems, coconut milk, 1 3/4 cups water, ginger, shallot, garlic, cilantro stems, brown sugar, and peeled lime zest to a bare simmer over medium heat. Reduce heat to low, cover, and simmer until flavors meld, 10 to 15 minutes. Strain, discarding solids, and let cool 10 minutes.
• Transfer broth to a blender along with 1 cup packed cilantro leaves and purée until smooth. Stir in lime juice and fish sauce; season with salt and pepper. Return to pot and bring to a simmer. Stir in zucchini noodles and greens; simmer until tender, about 2 minutes. Serve immediately with roasted shiitake caps and squash, jalapeños and daikon, and a drizzle of oil.

SHITAKE, SQUASH AND GREENS SOUP

Steps:

• Pour the stock into a large soup pot and bring to a boil.
• Meanwhile, soak the mushrooms in the boiling water for about 1/2 an hour.
• While that's going, peel and seed the sqaush, then cut into 1/2 inch cubes. Add to the boiling stock and lower the heat to simmer.
• Once the mushrooms are tender, squeeze out their excess liquid and add the mushroom liquid to the soup.
• Cut out the woody stems of the mushrooms and then slice the mushrooms into long strips. Add the mushrooms to the soup.
• Add the sliced onions, chopped garlic, soy sauce, sesame oil and rosemary to the pot and let simmer until the squash is tender and the flavor has come together.
• When ready to serve, add the chopped greens and allow them to just wilt and turn bright green in the soup. Ladle into bowls and serve, adding tabasco to taste as necessary.
• For vegan, use vegetable stock.