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Curried Squash and Mushroom Soup

2 medium winter squash (I like butternut) 1/2 tsp. coriander 2 1/2 cups water 1/2 tsp. cinnamon 1 cup orange juice 1 tsp. ginger 1 Tbl. butter 1/4 tsp. dry mustard 1 cup chopped onion 1/2 lb. sliced mushrooms 2 cloves garlic a few dashes cayenne 1 1/4 tsp. salt fresh lemon juice 1/2 tsp ground cumin yogurt (optional topping) 1. Bake squash until soft. scoop out 3 cups of squash and puree with water until smooth. Transfer to a kettle and stir in the orange juice. (I usually use a mixture of orange juice and apple cider) 2. Sauté onion, garlic, salt and spices in butter or oil until soft. (You may need to add a bit of water to keep it from sticking) Add mushrooms, cover and cook about 10 minutes over medium heat, stirring occasionally. 3. Add the sauté to the squash, scraping the pan well to salvage the good stuff. Add cayenne and heat over low. Once it is hot, taste and correct seasoning. You may add lemon juice or top with yogurt if the soup is too sweet for your liking. Thanks Alaine

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