Korean Fusion Butternut Squash Soup
photo by Chef Michael Callah
- Ready In:
- 1hr 45mins
- 1 butternut squash (split and roasted for 1 hour @ 350f or until fork tender)
- 6 cups chicken stock (can substitute vegetable stock)
- 2 medium carrots (grated)
- 1 small onion (diced)
- 1 celery rib (diced)
- 1 sprig marjoram
- 6 garlic cloves (smashed)
- 3 bay leaves
- 2 tablespoons soybean paste (Korean Doenjang)
- 3 Italian sausages (I use Turkey, can substitute vegan alternative)
- 1 king oyster mushroom (Diced)
- 6 garlic cloves (minced)
- 2 tablespoons red pepper paste (Korean Gochujang)
- 1 tablespoon sesame oil
- 1 1⁄2 cups water
- Place stock, garlic, bay leaves, and marjoram into your soup pot and bring just up to a low boil for about 15 minutes, then reduce heat to simmer. Scoop out marjoram, garlic and bay leaves prior to adding next ingredients to the pot.
- While stock is coming up to temperature sauté the Mirepoix vegetables in sesame oil until they begin to caramelize. Then transfer to the stock pot. Scoop the roasted butternut squash out of the squash skins and add to the pot as well. Now, bring heat up on pot and maintain a high simmer, just below boiling.
- Just prior to serving add Korean soybean paste then blend until smooth with an immersion blender (alternately you can transfer to a VitaMix or other blender).
- • In a small bowl, wisk together the water, hot pepper paste and sesame oil.
- Remove skins from sausage and place in a sauté pan and cook until most of the pink is gone and the pork is crumbled. Next add the mushroom, garlic and pepper paste mixture and bring pan to a boil. Reduce heat and continue to cook until most of the liquid is reduced.
- Serving: Ladle soup into bowls and top with garnish and serve.
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