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  Recipe Home » Vegetarian » Curried Squash & Mushroom Soup
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  Curried Squash & Mushroom Soup
  Category: Vegetarian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 225
Ingredients:
2 medium Butternut squash, or acorn squash
2 1/2 cup Water
1 cup Orange juice
1 tbsp Butter, or oil
1 cup Onion, chopped
2 Cloves garlic, crushed
1 1/2 tsp Salt
1/2 tsp Cumin
1/2 tsp Coriander
1/2 tsp Ginger
1/4 tsp Dry mustard
1/2 lb Mushroom, sliced
1 dash Cayenne, to taste
Lemon juice, fresh
Yogurt, for the top
Instructions:
1. Preheat oven to 375F Split the squash lenghwise, remove seeds, and
place face-down on a lightly oiled tray. Bake until soft (about 30 to
40 minutes.) Cool, then scoop out the insides. Measure out 3
cups'-worth place this in a food processor or blender with the water,
and puree until smooth. (You may need to do this in batches.)
Transfer to a kettle and stir in the orange juice.

2. Heat the butter or oil in a skillet, and add onion, garlic, salt,
and spices. Saute over medium heat until the onion is very soft -
about 8 minutes. (You may need to add a small amount of water to
prevent sticking.) Add mushrooms, cover, and cook about 10 minutes
over medium heat, stirring occasionally.

3. Add the saute to the squash, scraping the skillet well to salvage
all the good stuff. Add cayenne and heat gently. Once it is hot,
taste it to correct the seasonings. This is a fairly sweet soup; you
may choose to adjust this by adding the fresh lemon juice ..to taste
and topping each bowlful with a small spoonful of yogurt. Recipe by:
Barbara Michel/tpogue@idsonline.com
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