Recipe - Curried Squash And Mushroom Soup

2 md Butternut squash, or acorn
squash
2 One half cup Water
1 cup Orange juice
1 tablespoon Butter, or oil
1 cup Onion, chopped
2 Cloves garlic, crushed
1 One half teaspoon Salt
One half teaspoon Cumin
One half teaspoon Coriander
One half teaspoon Ginger
One fourth teaspoon Dry mustard
One half pound Mushroom, cut or sliced up
1 ds Cayenne, to taste
Lemon juice, fresh
Yogurt, for the top

1. Preheat oven to 375F Split the squash lenghwise, remove seeds, and place
facedown on a lightly oiled tray. Bake until soft (about 30 to 40
minutes.) Cool, then scoop out the insides. Measure out 3 cups'worth place
this in a food processor or blender with the water, and puree until smooth.
(You may need to do this in batches.) Transfer to a kettle and stir in the
orange juice.

2. Heat the butter or oil in a skillet, and add onion, garlic, salt, and
spices. Saute over medium heat until the onion is very soft about 8
minutes. (You may need to add a small amount of water to prevent sticking.)
Add mushrooms, cover, and cook about 10 minutes over medium heat, stirring
occasionally.

3. Add the saute to the squash, scraping the skillet well to salvage all
the good stuff. Add cayenne and heat gently. Once it is hot, taste it to
correct the seasonings. This is a fairly sweet soup; you may choose to
adjust this by adding the fresh lemon juice ..to taste and topping each
bowlful with a small spoonful of yogurt.

Per serving: 172 Calories; 3g Fat (14% calories from fat); 4g Protein; 37g
Carbohydrate; 6mg Cholesterol; 679mg Sodium

Recipe by: Barbara Michel/tpogue@idsonline.com Posted to MCRecipe Digest
V1 #520 by Terry Pogue tpogue@idsonline.com on Mar 17, 1997