When I'm brainstorming recipe ideas, I'm always thinking about what would be the most unique, most "pinnable" recipes. I feel pressure to come up with obscure flavor combinations or unorthodox uses of common ingredients (think sweet and savory hummus or avocado mayo). But really, that's not me: I'm all for fun in the kitchen, but I'm naturally drawn to basic, wholesome food. I don't think I'm the only one, either.
When I was coming up with this soup, I knew I wanted something deeply savory and grounding for the chilly weather we're experiencing here in New England. With creamy butternut, earthy shiitakes, and a dash of rosemary, this soup certainly fits the bill.
A note about the mirin in this recipe: don't skip it. Mirin, a rice cooking wine, has a way of rounding out flavors that's truly special, and it will make your kitchen smell divine. I used the brand of mirin pictured below (Eden also makes a nice one, but my grocery was out), but feel free to use whatever brand you can find. Just check the ingredients before purchasing to make sure it doesn't have any high fructose corn syrup.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 stalks celery, chopped
- 1 tablespoon olive oil
- 1 tablespoon mirin
- 1 butternut squash (2.5 lb), peeled and diced into 1 inch cubes
- 1/2 teaspoon turmeric
- 1 teaspoon ginger
- 2 teaspoons rosemary
- 3 cups vegetable broth or water
- 8 shiitake mushrooms, stems removed and thinly sliced
- 1 teaspoon sesame oil
- 4 teaspoons gomasio, for serving
Directions
1. In a large pot, saute onion in olive oil over medium heat for 5-7 minutes, or until translucent.
2. Add garlic, celery, and mirin, and continue to saute for another 3-4 minutes.
3. Add butternut squash, turmeric, ginger, and rosemary, stirring for another 3 minutes to make sure the spices are evenly incorporated.
4. Add vegetable broth and bring to a boil, then lower the heat, cover, and let simmer for 20 minutes.
5. While the soup is simmering, add mushrooms to a medium pan with sesame oil. Saute until mushrooms have reduced to have their size, about 5 minutes.
6. After 20 minutes, use immersion blender (or transfer to a standing blender) and blend until completely smooth. Add mushrooms and stir.
7. Top with gomasio before serving.
Also by Molly: Creamy Za'atar Dressing
Cherry Pecan Protein Muffins
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Photo: Molly Lansdowne
Cherry Pecan Protein Muffins
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