This is a print preview of "Curried Squash And Mushroom Soup" recipe.

Curried Squash And Mushroom Soup Recipe
by CookEatShare Cookbook

Curried Squash And Mushroom Soup
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Ingredients

  • 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)

Directions

  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.