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Ingredientes
- 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)
Direcciones
- To bake squash, split lengthwise and bake face-down on oiled tray in 375 degree oven for 30 min or possibly till soft. Cold and scoop out the insides. Put 3 c. of cooled squash and the stock in blender. Puree till smooth. Combine in saucepan with orange juice.
- In skillet, heat butter. Add in garlic, onion, salt and spices. Saute/fry till onion is soft. Add in a little water, if it sticks. Add in mushrooms, cover and cook 10 min. Add in the skillet saute/fry to the saucepan puree. Heat gently. Alter seasonings as desired.
- This is a fairly sweet soup so adding fresh-squeezed lemon juice may be just a perfect touch for your palate. It is also good topped with yogurt and minced toasted almonds. This is best after the flavors have time to simmer together for a while. Like chili, I find it best the next day, but usually it doesn't last which long! 4-5 servings. Can be made ahead.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1156g | |
| Calories 422 | |
| Calories from Fat 227 | 54% |
| Total Fat 25.95g | 32% |
| Saturated Fat 15.42g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 3138mg | 131% |
| Potassium 1263mg | 36% |
| Total Carbs 44.02g | 12% |
| Dietary Fiber 5.0g | 17% |
| Sugars 28.28g | 19% |
| Protein 9.72g | 16% |
