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LOCATION: Recipes >> Soups >> an oiled tray, 30 minutes or until soft. Cool and scoop out the

Print this Recipe    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. Saute 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 saute to the squash, scraping the skillet well to salvage
all the good stuff. Heat everything together very gently. Taste
to correct seasoning. You may want more cayenne or salt. And,
since this is a fairly sweet soup, you may want to spruce it up
with some fresh-squeezed lemon juice.

Serve topped with yogurt and chopped, toasted almonds. (Note, this
soup need not be served immediately. It can simmer a while and
the flavors will mature.)

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