Butternut Squash & Dried Mushroom Soup

My first attempt. Not bad...

Butternut Squash & Dried Mushroom Soup

Ingredients

1/2 cup dried mushrooms (I used Matsutake, but you choose)

2 1/2 lb butternut squash

1 small onion
1 inch fresh ginger
2 tbsp butter, chicken fat, or olive oil
4 cups chicken broth
salt and pepper to taste

Directions

Put 2 cups of boiling water in a glass measuring cup. Add the dried mushrooms.  Let them sit for a while.

Seed, peel, and chop the squash.  Peel and dice the ginger.  Chop the onion.

In a large skillet, melt the butter over medium heat.  Add the onion and sauté until softened and translucent.  Add the squash and ginger to the skillet. Sauté for about ten minutes. Stir in the chicken broth and simmer until tender; about 20 minutes. Use a blender to puree the soup, then return the soup to the skillet and simmer.

With a slotted spoon, remove the mushrooms from the hot water, reserving the water and the mushrooms. Chop mushrooms and add them to the soup.

Before adding the mushroom water to the soup, check the bottom of the cup for grit.  Pour the water into the skillet, making sure to leave the grit behind.

Salt and pepper to taste before serving.