Curried Squash &
Mushroom Soup
(Moosewood
Cookbook)
2 med. acorn or
butternut squash
|
½ tsp
coriander
|
1 C orange
juice
|
2 ½ C water or
stock
|
¾ tsp. ground
ginger
|
½ tsp.
cinnamon
|
½ C chopped
onion
|
2 T. butter
|
1 clove crushed
garlic
|
¼ tsp. dry
mustard
|
few dashes
cayenne
|
1 ¼ tsp.
salt |
6 oz. sliced
mushrooms |
|
Split the squash
lengthwise and bake face-down in a 375 degree oven on an oiled tray, 30 minutes
or until soft. Cool and scoop out
the flesh (about 3 c.). Put it in
blender with water or stock and purée until smooth. Combine in a saucepan with the orange
juice.
Heat the butter in a
skillet and add garlic, onion, salt, and spices. Sauté until the onion is very soft. Add mushrooms, cover, and cook 10
minutes.
Add the sauté to the
squash, scraping the skillet well to salvage all the good stuff. Heat everything together very
gently. Season to
taste. You may add some
fresh-squeezed lemon juice if deemed too
sweet.