Curried Squash and Mushroom Soup

Serve up a warm bowl of curried squash and mushroom soup for a hearty and filling lunch.

Serves: 4-6

Prep Time: 10-15 min

Cooking Time: 30 min

Total:  40-45 min

Ingredients

2 acorn or butternut squash, making 3-4 cups cooked
2 1/2 cups water or vegetable stock
3-4 tbsp. orange juice (or more to taste)
2 tbsp. butter or vegan margarin
1 medium onion, chopped
1-2 cloves garlic, pressed
8 oz. diced mushrooms, mix white and crimini
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground cinnamon
3/4 tsp. ground ginger
1/4 tsp. dry mustard
1 tsp. salt
dash of cayenne pepper
plain yogurt, to garnish (optional)
toasted almonds, to garnish (optional)

Directions

1. Slice squash in half and scoop out the seeds.  Place face down on a parchment paper lined baking sheet and bake in a preheated oven at 375 F for 30 minutes, or until soft.  Cool and scoop the inside flesh into a large pot.
2. Add water or stock to the pot and using a hand-held blender, puree until smooth.  Add orange juice and stir.
3. In a frying pan, melt butter over medium heat.  Add onions, garlic and spices and sautee until onions are soft.  If the spices stick to the bottom of the pan, add a bit of water.
4. Add mushrooms to the frying pan and cover with a lid.  Cook for 5-6 minutes.
5. Add mushroom mixture to the soup, scraping the bottom of the pan to transfer the cooked spices.
6. Heat soup over low.  Taste and adjust flavour if necessary, adding more salt, cayenne pepper or orange juice.
7. Served garnished with a spoonful of yogurt and toasted almonds if desired.

Lightly adapted from Mollie Katzen's Moosewood Cookbook (p. 12)