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Title: Curried Squash & Mushroom Soup
Categories: Soups, Vegetarian
Yield: 4 Servings

2 md Acorn or butternut squash
2 1/2 c Water or stock
1 c Orange juice
1/2 c Onion; chopped
2 tb Butter
1 md Clove garlic; crushed
6 oz Mushrooms; sliced
1/2 ts Ground cumin
1/2 ts Coriander
1/2 ts Cinnamon
3/4 ts Ground ginger
1/4 ts Dry mustard
1 1/4 ts Salt
A few dashes cayenne
Toasted almonds; chopped
Yogurt
Fresh lemon juice;
-(optional)

At least 1 1/2 hours to prepare and simmer.

Split the squash lengthwise and bake face-down in a 375°F oven on an
oiled tray, 30 minutes or until soft. Cool and scop out the insides.
You'll need about 3 cups worth. Put it in the blender with water or
stock and purée until smooth. Combine in a kettle or saucepan with
the orange juice.

Heat the butter in a skillet and add the garlic, onion, salt, and
spices. Sauté until the onion is very soft. You may need to add a
little water if it sticks. 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. Taste to
correct seasoning. You may want more cayenne or salt. And, since this
is a fairly sweet soup, you may want to spruce it up with some
fresh-squeezed lemon juice.

Serve topped with togurt and chopped, toasted almonds.

Note: this soup does not need to be served immediately. It can simmer
a while, and the flavors will mature.

Recipe by Moosewood Cookbook

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