Curried squash and mushroom soup

Curried squash and mushroom soup
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Curried squash and mushroom soup ingredients

  • 2 med Butternut squash, or acorn
  • -squash
  • 2 1⁄2 c water
  • 1 c Orange juice
  • 1 T butter, or oil
  • 1 c Onion, chopped
  • 2 Cloves garlic, crushed
  • 1 1⁄2 t Salt
  • 1⁄2 t Cumin
  • 1⁄2 t Coriander
  • 1⁄2 t Ginger
  • 1⁄4 t Dry mustard
  • 1⁄2 lb Mushroom, sliced
  • 1 ds Cayenne, to taste
  • lemon juice, fresh
  • Yogurt, for the top

Cooking Curried squash and mushroom soup

1. Preheat oven to 375f split the squash lenghwise, remove seeds, and place face-down on a lightly oiled tray.
2. Bakei until soft (about 30 to 40 minutes).
3. Cool, then scoop out the insides.
4. Measure out 3 cups"-worth place this in a food processor or blender with the water, and puree until smooth.
5. (you may need to do this in batches).
6. Transfer to a kettle and stir in the orange juice.
7. Heat the butter or oil in a skillet, and add onion, garlic, salt, and spices.
8. Sautei over medium heat until the onion is very soft - about 8 minutes.
9. (you may need to add a small amount of water to prevent sticking).
10. Add mushrooms, cover, and cook about 10 minutes over medium heat, stirring occasionally.
11. Add the saute to the squash, scraping the skillet well to salvage all the good stuff.
12. Add cayenne and heat gently.
13. Once it is hot, taste it to correct the seasonings.
14. This is a fairly sweet soup; you may choose to adjust this by adding the fresh lemon juice.
15. to taste and topping each bowlful with a small spoonful of yogurt.

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