Curried squash and mushroom soup

5 Servings

Ingredients

Quantity Ingredient
2 mediums Butternut squash, or acorn squash
2½ cup Water
1 cup Orange juice
1 tablespoon Butter, or oil
1 cup Onion, chopped
2 Cloves garlic, crushed
1½ teaspoon Salt
½ teaspoon Cumin
½ teaspoon Coriander
½ teaspoon Ginger
¼ teaspoon Dry mustard
½ pounds Mushroom, sliced
1 dash Cayenne, to taste
Lemon juice, fresh
Yogurt, for the top

Directions

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.

Per serving: 172 Calories; 3g Fat (14% calories from fat); 4g Protein; 37g Carbohydrate; 6mg Cholesterol; 679mg Sodium Recipe by: Barbara Michel/tpogue@... Posted to MC-Recipe Digest V1 #520 by Terry Pogue <tpogue@...> on Mar 17, 1997

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