Curried Squash, Mushroom, and Orange Soup

Adapted from: Moosewood Cookbook
Preparation time: 45 minutes
Yield: 4 to 6 servings

2 medium-sized acorn or butternut squash (about 4 pounds)
A little oil for the baking tray.
3 1/2 cups orange juice
2 tablespoons butter or oil
1 cup minced onion
2 tablespoons minced fresh ginger
1 1/2 teaspoons salt
2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
2 teaspoons dry mustard
1 tablespoons minced garlic
1/2 pound mushrooms, sliced
Cayenne to taste
Fresh lemon juice to taste
Yogurt for the top
  1. Preheat oven to 375°F. Split the squash in half lengthwise, remove the seeds, and place face-down on a lightly oiled baking tray. Bake until very soft (30 to 40 minutes). Cool, then scoop out the insides. Measure out 3 cups of squash, place it in a food processor or blender with 1 1/2 cups of the orange juice, and purée until smooth. (You may need to do this in batches.) Transfer to a soup pot, and stir in the remaining orange juice.
  2. Melt the butter or heat the oil in a skillet, and add the onion, ginger, salt, and spices. Sauté over medium heat until the onion is very soft (about 8 minutes). Add a few tablespoons of water, if necessary to prevent the spices from sticking.
  3. Add the garlic and mushrooms, cover, and cook about 10 minutes over medium heat, stirring occasionally.
  4. Add the sauté to the squash mixture, scraping the skillet well to salvage all the little tidbits of flavor. Add cayenne and lemon juice to taste.
  5. Serve hot, topped with a little yogurt.
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