Curried Squash and Mushroom Soup

This easy and delicious recipe was given to me years ago by my friend, Beth Sugarman, when I used to babysit and cook for her family in college. It has since become a fall favorite at my house, and just this past week I made it with some incredible oyster mushrooms from the Grand Army Plaza Green Market.

(serves 6)

  • 1 large butternut squash
  • 2 ½ cups water or stock
  • 1 cup orange juice
  • 2 Tablespoons butter
  • 1 small onion, chopped
  • 1 medium clove crushed garlic
  • 8 oz. any type of mushrooms, sliced
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. ground cinnamon
  • 1 1/2 tsp. ground ginger
  • 1/2 tsp. dry mustard
  • 1 ¼ tsp. salt
  • a few dashes cayenne
  • optional: fresh lemon juice
  • * Serve with plain yogurt &/or chopped almonds.

Cut squash in half and bake in a 375’ oven on a baking tray until soft and pierces easily with a fork. (This can be a day in advance, just refrigerate till ready to make soup.) Cool, discard seeds and scoop out the insides. Put in blender with water/stock and puree till smooth. Combine with orange juice in a large pot.

Meanwhile, heat butter over medium heat and add garlic, onion, salt and spices in a skillet. Sauté until the onion is very soft – 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. Serve garnished with a dash of cayenne and a squeeze of lemon juice. You can serve immediately or simmer a while and the flavors will mature. Freezes well.

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