Korean Fusion Butternut Squash Soup

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• be the first to review! total time: prep time: cook time: 1 hr 45 mins 15 mins 1 hr 30 mins chef michael callahan's note: this is my twist of a modern american classic -- taking it back to the far east -- korea. you can easily transform this into a vegan recipe by substituting vegetable stock for chicken stock, and using your choice of vegan sausage in the garnish. note: requires korean specialty ingredients: • hot pepper paste -- gochujang 고추장 • soybean paste -- doenjang 된장 • king oyster mushroom – 새송이 버섯 • korean style sesame oil -- chamgireum 참기름 save to recipe box
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ingredients

• Servings: 4
• 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



Recipe

• 1 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.
• 2 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.
• 3 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).
• 4 • in a small bowl, wisk together the water, hot pepper paste and sesame oil.
• 5 remove skins from sausage and place in a sauté pan and cook until most of the pink is gone and the lamb 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.
• 6 serving: ladle soup into bowls and top with garnish and serve.