Butternut Squash Soup

Butternut Squash Soup

2 1/2 cups butternut squash cut in 1 inch cubes

3 cups water

1 teaspoon chicken base or vegetable bullion cube

1 cup diced button mushrooms

2 tablespoons plus 1 teaspoon olive oil

2 tablespoons plus 1 teaspoon flour

1 teaspoon Spike seasoning salt

1 teaspoon ground white pepper

In a 6 quart pot bring water, chicken base, Spike and squash to a boil and reduce to a simmer. In a saute pan cook mushrooms in oil on medium low heat until most of the moisture is cooked out of the mushrooms. Add flour and reduce heat to low. Cook for 5 minutes stirring every 15 seconds or so. Set aside until squash is cooked soft. When squash is cooked soft puree with an immersion blender or cool for about 15 minutes and puree in a blender. Return the squash to the stove and whisk in the mushroom mixture. Cook on medium heat until soup thickens a bit. This takes about 7-10 minutes. Add pepper, and more salt if needed. Serves four.

Note: 2 tablespoons minced shallots can be added to the mushrooms while sauteing.