Curried Squash And Mushroom Soup Recipe

• 2 med. acorn or possibly buttered squash, baked, scooped and cooled, will need 3 c. worth
• 2 1/2 c. water or possibly stock
• 1 c. orange juice
• 2 tbsp. butter
• 1/2 c. minced onion
• 1 med. crushed garlic clove
• 6 ounce. sliced mushrooms
• 1/2 teaspoon grnd cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon cinnamon
• 3/4 teaspoon grnd ginger
• 1/4 teaspoon dry mustard
• 1 1/4 teaspoon salt
• Dashes of cayenne
• Minced toasted almonds (optional)
• Fresh lemon juice (optional)
• Yogurt (optional)

1. To bake squash, split lengthwise and bake face-down on oiled tray in 375 degree oven for 30 min or possibly till soft.
2. Cold and scoop out the insides.
3. Put 3 c. of cooled squash and the stock in blender.
4. Puree till smooth.
5. Combine in saucepan with orange juice.
6. In skillet, heat butter.
7. Add in garlic, onion, salt and spices.
8. Saute/fry till onion is soft.
9. Add in a little water, if it sticks.
10. Add in mushrooms, cover and cook 10 min.
11. Add in the skillet saute/fry to the saucepan puree.
12. Heat gently.
13. Alter seasonings as desired.
14. This is a fairly sweet soup so adding fresh-squeezed lemon juice may be just a perfect touch for your palate.
15. It is also good topped with yogurt and minced toasted almonds.
16. This is best after the flavors have time to simmer together for a while.
17. Like chili, I find it best the next day, but usually it doesn't last which long!
18. 4-5 servings.
19. Can be made ahead.

acorn, water, orange juice, butter, onion, garlic, mushrooms, grnd cumin, coriander, cinnamon, grnd ginger, dry mustard, salt, dashes, almonds, lemon juice

Taken from cookeatshare.com/recipes/curried-squash-and-mushroom-soup-54826 (may not work)