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Curried Squash and Mushroom Soup

  • 2 medium acorn or butternut squash (about 3 cups)
  • 2.5 c water or stock
  • 1 c orange juice (or a little less)
  • 2 T butter
  • 1/2 c chopped onion
  • 1 medium clove crushed garlic
  • 6 oz mushrooms (half shitake) sliced
  • 1/2 t ground cumin
  • 1/2 t coriander
  • 1/2 t cinnamon
  • 3/4 t ground ginger1
  • 1/4 t dry mustard
  • 1 1/4 t salt (less if you used salted butter)
  • dash of cayenne
  • optional: lemon juice
  • garnish: yogurt, chopped toasted almond


Split squash lengthwise and bake face down in 375 degree oven on oiled tray 30 minutes or until soft. Cool and scoop out inside. Put in blender with water/stock and puree until smooth. Combine in kettle or saucepan with orange juice.

Heat butter in a skillet and add garlic, onion, salt, and spices. Sauté until onion is very soft. (You may need to add a little water if it sticks.) Add mushrooms, cover, and cook 10 minutes.

Add sauté to the squash, scrape skillet well to get all savory bits. Heat everything together very gently. Taste to season. You may want more cayenne and salt. Since this is a fairly sweet soup you may want to add fresh-squeezed lemon juice.

Serve topped with yogurt and chopped toasted almonds. Note: This soup need not be served immediately; it can simmer for a while and the flavors will mature.


Serves 5 People
Submitted by Dan and Alicia Cunningham - Burlington, VT Feb 9, 2011
15 min 30 min 45 min

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