Curried Squash And Mushroom Soup Recipe

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Cost per recipe $4.30 view details


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


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1156g
Calories 422  
Calories from Fat 227 54%
Total Fat 25.95g 32%
Saturated Fat 15.42g 62%
Trans Fat 0.0g  
Cholesterol 65mg 22%
Sodium 3138mg 131%
Potassium 1263mg 36%
Total Carbs 44.02g 12%
Dietary Fiber 5.0g 17%
Sugars 28.28g 19%
Protein 9.72g 16%
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