Kabocha squash and shiitake soup from The Washington Post

  • shiitake mushrooms
  • onions
  • Show all ingredients...

  • EYB Comments

    Can substitute chanterelle mushrooms or matsutake mushrooms for shiitake mushrooms, Arborio rice for carnaroli rice, and hambones for ham hocks.

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Notes about this recipe

  • Recipe Notes

    Can substitute chanterelle mushrooms or matsutake mushrooms for shiitake mushrooms, Arborio rice for carnaroli rice, and hambones for ham hocks.

  • Laura on March 12, 2014

    There are no words to describe how delicious this soup is! That shouldn't be surprising since the recipe is from Frank Ruta the chef-owner of Palena, one of the best restaurants in Washington DC. It does have an incredibly high sodium content -- 880 mg per serving! And it tastes quite salty, but not too salty. The recipe called for adding an entire TBS of salt in addition to the smoked ham hock. I cut that amount in half and in the future I would eliminate any additional salt until I tasted the final soup. The soup made as written was very thick. I added 2 cups of chicken broth to thin it out and that does not seem to have had an adverse effect on the taste. The recipe says this makes 8 first-course servings. Even with the addition of the 2 cups of broth, it was more like 4 servings for us. I made this with an acorn squash and blended it in a Vita-Mix into a silky puree. I could eat this every day, but with the sodium levels, it'll have to be an occasional treat!

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