Curried Squash And Mushroom Soup Recipe

Name: Curried Squash And Mushroom Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 med. acorn or possibly buttered squash, baked, scooped and cooled, will need 3 c. worth; 2 1/2 c. water or possibly stock; 1 c. orange juice; 2 tbsp. butter; 1/2 c. minced onion; 1 med. crushed garlic clove; 6 ounce. sliced mushrooms; 1/2 teaspoon grnd cumin; 1/2 teaspoon coriander; 1/2 teaspoon cinnamon; 3/4 teaspoon grnd ginger; 1/4 teaspoon dry mustard; 1 1/4 teaspoon salt; Dashes of cayenne; Minced toasted almonds (optional); Fresh lemon juice (optional); Yogurt (optional)

Servings: persons

2 med. acorn or possibly buttered squash, baked, scooped and cooled, will need 3 c. worth
2 1/2 c. water or possibly stock
1 c. orange juice
2 tbsp. butter
1/2 c. minced onion
1 med. crushed garlic clove
6 ounce. sliced mushrooms
1/2 teaspoon grnd cumin
1/2 teaspoon coriander
1/2 teaspoon cinnamon
3/4 teaspoon grnd ginger
1/4 teaspoon dry mustard
1 1/4 teaspoon salt
Dashes of cayenne
Minced toasted almonds (optional)
Fresh lemon juice (optional)
Yogurt (optional)

1
To bake squash, split lengthwise and bake face-down on oiled tray in 375 degree oven for 30 min or possibly till soft.
2
Cold and scoop out the insides.
3
Put 3 c. of cooled squash and the stock in blender.
4
Puree till smooth.
5
Combine in saucepan with orange juice.
6
In skillet, heat butter.
7
Add in garlic, onion, salt and spices.
8
Saute/fry till onion is soft.
9
Add in a little water, if it sticks.
10
Add in mushrooms, cover and cook 10 min.
11
Add in the skillet saute/fry to the saucepan puree.
12
Heat gently.
13
Alter seasonings as desired.
14
This is a fairly sweet soup so adding fresh-squeezed lemon juice may be just a perfect touch for your palate.
15
It is also good topped with yogurt and minced toasted almonds.
16
This is best after the flavors have time to simmer together for a while.
17
Like chili, I find it best the next day, but usually it doesn't last which long!
18
4-5 servings.
19
Can be made ahead.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 med. acorn or possibly buttered squash, baked, scooped and cooled, will need 3 c. worth, 2 1/2 c. water or possibly stock, 1 c. orange juice, 2 tbsp. butter, and more.

Yes, Curried Squash And Mushroom Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!