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acorn water orange juice butter onion garlic mushrooms grnd cumin Coriander cinnamon grnd ginger dry mustard salt dashes almonds lemon juice
Viewed: 58 - Published at: 2 years agoIngredients
- 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)
Method
- 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.
