• curried squash & mushroom soup

    From Ben Collver@bencollver@tilde.pink to tilde.food+drink on Sat Feb 18 16:37:55 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Curried Squash & Mushroom Soup
    Categories: Soups, Vegetarian
    Yield: 4 Servings

    2 md Acorn or butternut squash
    2 1/2 c Water or stock
    1 c Orange juice
    1/2 c Onion; chopped
    2 tb Butter
    1 md Clove garlic; crushed
    6 oz Mushrooms; sliced
    1/2 ts Ground cumin
    1/2 ts Coriander
    1/2 ts Cinnamon
    3/4 ts Ground ginger
    1/4 ts Dry mustard
    1 1/4 ts Salt
    A few dashes cayenne
    Toasted almonds; chopped
    Yogurt
    Fresh lemon juice;
    -(optional)

    At least 1 1/2 hours to prepare and simmer.

    Split the squash lengthwise and bake face-down in a 375°F oven on an
    oiled tray, 30 minutes or until soft. Cool and scop out the insides.
    You'll need about 3 cups worth. Put it in the blender with water or
    stock and purée until smooth. Combine in a kettle or saucepan with
    the orange juice.

    Heat the butter in a skillet and add the garlic, onion, salt, and
    spices. Sauté 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 sauté 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 togurt and chopped, toasted almonds.

    Note: this soup does not need to be served immediately. It can simmer
    a while, and the flavors will mature.

    Recipe by Moosewood Cookbook

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