Curried Squash And Mushroom Soup
- t Acorn or 1 large Butternut squash
- t 1/2 cups of water or stock
- t cup orange juice
- t tablespoons butter
- t/2 cup chopped onion
- t clove garlic, crushed
- t ounces mushrooms, sliced
- t/2 teaspoon each cumin, coriander, cinnamon
- t/4 teaspoon ground ginger
- t/4 teaspoon dry mustard
- t 1/4 teaspoon salt
- tash of cayenne.
- tptional: garnish with cream or yogurt
- Cut squash lengthwise, bake face down on oiled tray in 375u0b0 oven for 30 to 40 minutes. Scoop out insides, discarding seeds. Put pulp in blender with water or stock and puree. Combine in saucepan with juice. Heat butter in a skillet, add onion, garlic, salt, spices. Saute until onion is soft. Add mushrooms, cover, cook 10 minutes. Add saute to squash. Heat gently. Add a few dashes cayenne. Can simmer awhile, or serve immediately.
acorn, water, orange juice, butter, onion, clove garlic, mushrooms, cumin, ground ginger, dry mustard, salt, cayenne, yogurt
Taken from www.epicurious.com/recipes/member/views/curried-squash-and-mushroom-soup-51272001 (may not work)