Curried Squash and Mushroom Soup

Title:
Curried Squash and Mushroom Soup

Yield:
5 Servings

Categories:
Vegetarian,
Low-Fat,
Healthy




Ingredients:





     2 md Butternut squash, or acorn


          -squash


 2 1/2 c  Water


     1 c  Orange juice


     1 tb Butter, or oil


     1 c  Onion, chopped


     2    Cloves garlic, crushed


 1 1/2 ts Salt


   1/2 ts Cumin


   1/2 ts Coriander


   1/2 ts Ginger


   1/4 ts Dry mustard


   1/2 lb Mushroom, sliced


     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


 face-down 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 MC-Recipe Digest


 V1 #520 by Terry Pogue 
on Mar 17, 1997