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Cape May Winery & Vineyard  

Butternut Squash & Shiitake Mushroom Soup


December 4th 2018

Grocery List:
  • Butternut Squash- 5 pounds
  • Shiitake Mushrooms- 1 pound
  • Sweet Onion- 8 oz
  • Chicken or vegetable stock- 1 gallon
  • Salt and pepper
  • Garnish with toasted pepitas
Preparation:
Cut the squash in half from end to end. Remove the seeds. Rub the flesh with oil and season
with salt and pepper. Roast with flesh side down at 425 degrees for about an hour.
Let cool. When cooled scoop all the flesh out from the skin and reserve the squash.
In a stock pot, sauté the sliced mushrooms and diced onion until cooked. Add squash to
mixture. Add the stock. Bring to boil, then simmer for about an hour. Remove from heat.
Using a stick blender blend the soup until smooth. You also can use a blender, just be careful soup is cool enough so you don’t get burned in the process.
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