Mollie Katzen’s Squash Soup

Summary

Yield
6 Servings
SourcePam Buesing Cole, Lane Road Library (2006)
Prep time
20 minutes
Cooking time
45 minutes
Total time
1 hour, 5 minutes

Ingredients

2
medium acorn or butternut squash
2 1⁄2 c
water or stock
1 c
orange juice
2 T
margarine
1⁄2 c
onion (chopped)
1 clv
garlic (crushed, medium size)
6 oz
mushrooms (sliced)
1⁄2 t
ground cumin
1⁄2 t
coriander
1⁄2 t
cinnamon
3⁄4 t
ground ginger
1⁄4 t
dry mustard
1 1⁄4 t
salt
1 ds
cayenne pepper
 
fresh lemon juice (optional)
 
plain yogurt and chopped toasted almonds (for garnish)

Instructions

Split the squash lengthwise and bake face-down in a 375 degree oven on an oiled tray, 30 minutes or until soft. Cool and scoop out the insides. You’ll need about 3 cups worth. Put it in the blender with the water or stock and puree 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 sautéed ingredients to the squash, scraping the skillet well. Heat everything together very gently. Taste to correct seasoning; you may want more cayenne or salt. This is a fairly sweet soup, so you may want to spruce it up with some fresh-squeezed lemon juice. Serve topped with yogurt and almonds.

This soup need not be served immediately. It can simmer a while and the flavors will mature.