Butternut Porcini Soup
2 2 1/2 lb. butternut or other
winter squash, halved and seeded
3/4 oz. dried porcini mushrooms
2 cups boiling water
4 tbsp. olive oil
2 large onions, chopped
2 cups chopped fresh mushrooms (any kind)
2 large garlic cloves, chopped
2 tsp. dried sage
1 1/2 tsp. fresh thyme
1 cup apple juice
1 cup water
1/4 cup dry sherry
1 tbsp. soy sauce
pinch of ground nutmeg
4 garlic cloves
8 thin slices French bread from baguette
Pre heat oven to 400. Place
squash halves cut side down in a baking dish. Bake squash
about 50 minutes. Cool squash. Scoop out the flesh and transfer to a
processor. Puree until squash is smooth. Set aside. Place
porcini mushrooms in a bowl
and cover with 2 cups of boiling water and let stand
for 30 minutes. Heat 2 tbsp. olive oil
in a heavy large pot over medium
heat. Add onions and sauté until tender, about 10 minutes.
mushrooms, minced garlic, sage and thyme. Sautee for 5 more minutes.
squash puree, apple juice, 1 cup water, sherry, soy sauce and nutmeg.
Simmer soup for
10 minutes. Using a slotted spoon, transfer porcini
mushrooms to soup. Simmer 10 more
minutes and season to taste with salt
Pre heat broiler. Combine 4 garlic cloves and remaining 2 tbsp. olive oil
in a blender until
garlic is in very small pieces. Brush bread with the
garlic oil. Broil bread, garlic side up
until golden brown.
Ladle soup into bowls and top with garlic bread.