Recipe By: Mollie Katzen, "The Moosewood Cookbook"
Serving Size : 4 Preparation Time :1:30
- 2 medium acorn squash -- or butternut
- 2 1/2 cups water or stock
- 1 cup orange juice
- 2 tablespoons margarine
- 1/2 cup chopped onion
- 1 medium clove garlic -- crushed
- 6 ounces mushrooms -- sliced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon dry mustard
- 1 1/4 teaspoons salt
- dash cayenne
- fresh lemon juice -- optional
- chopped toasted almonds -- for garnish
Split the squash lengthwise and bake face-down in a 375 F oven
on an oiled tray, 30 minutes or until soft.
Cool and scoop out the insides.
You'll need about 3 cups worth.
Put it in the blender with the water or stock and puree until
Combine in a kettle or saucepan with the orange juice.
Heat the butter in a skillet and add the garlic, onion, salt
Saute 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 saute 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 yogurt and chopped, toasted almonds.
(Note, this soup need not be served immediately.
It can simmer a while and the flavors will mature.)