Curried Squash & Mushroom Soup

(Moosewood Cookbook, Mollie Katzen)


2 med. acorn or butternut squash

1 c. orange juice            2 1/2 c. water


1 T. butter or oil             1 T. chopped garlic

1 c. chopped onion         1/2 lb. mushrooms, sliced


1 1/2 t. salt                    1/2 t. coriader

1/2 t. ground cumin        1/2 t. cinnamon

1/4 t. dry mustard          1 t. ginger

Few dashes cayenne (to taste)

Optional: dash of lemon juice


Oven 375.  Split squash and remove seeds.  Bake face down on an oiled sheet until soft (30-40 minutes.)  Cool.  Scoop out insides. Use 3 c of squash.  Mix in water and puree in blender until smooth. Add to kettle with orange juice.


Saute garlic, onions in butter.  Add mushrooms and cook for 10 minutes.  Add this mixture and remaining ingredients to soup and heat.  Taste and adjust seasonings.