Curried Squash And Mushroom Soup

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   Cut squash lengthwise, bake face down on oiled tray in 375u00b0 oven for 30 to 40 minutes. Scoop out insides, discarding seeds. Put pulp in blender with water or stock and puree. Combine in saucepan with juice. Heat butter in a skillet, add onion, garlic, salt, spices. Saute until onion is soft. Add mushrooms, cover, cook 10 minutes. Add saute to squash. Heat gently. Add a few dashes cayenne. Can simmer awhile, or serve immediately.

No nutritional information available.

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