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Squash-Mushroom Soup

2 medium acorn squash (other winter squash would also do)
2.5 cups water or stock
1 cup orange juice
2 Tablespoons butter
1/2 cup chopped onion
1 medium clove garlic, crushed
6 ounces sliced mushrooms
1/2 teaspoon ground cumin
1/2 teaspoon coriander
1/2 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon powdered mustard
1.25 teastpoon salt
dash cayenne
fresh lemon (optional)
chopped toasted almonds (optional)
yogurt (optional)

Cut squash in half and remove seeds; bake face down on oiled cookie
sheet for 30 minutes at 350 deg. F. (moderate oven). Cool. Scoop
out flesh and puree with water or stock. [Note: I've made this
with water and with vegetarian stock; either is fine, although I
adjusted the seasonings when I made it with water.]

Mix puree with orange juice in large saucepan. Meanwhile, saute
onion with garlic and salt; add mushrooms; cover and cook slowly
for ten minutes. [Note: I've used completely uninteresting
mushrooms in this. I think it would be good to try with some of
the more flavorful varieties as well.]

Add onion mixture to puree; heat gently. Add lemon juice [Note:
balsamic vinegar is also nice] if desired.

Serve with yogurt and almonds if desired.


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