Curried Squash and mushroom soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 150.0
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 609.5 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 6.3 g
  • Protein: 3.7 g

View full nutritional breakdown of Curried Squash and mushroom soup calories by ingredient
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from Moosewood Cooks at Home from Moosewood Cooks at Home
Number of Servings: 4


    Water, tap, 2.5 cup (8 fl oz) (remove)
    Orange Juice, 1 cup (remove)
    Olive Oil, 1 tbsp (remove)
    Onions, raw, 1 cup, chopped (remove)
    Garlic, 3 cloves (remove)
    Salt, 1 tsp (remove)
    *Cumin seed, .5 tsp (remove)
    *Coriander seed, .5 tsp (remove)
    Cinnamon, ground, .5 tsp (remove)
    Ginger Root, 1 tsp (remove)
    Yellow Mustard, 1 tsp or 1 packet (remove)
    Mushrooms, fresh, 2 cup, pieces or slices (remove)
    Pepper, red or cayenne, 1 tsp (remove)
    Butternut Squash, 3 cup, cubes (remove)


Slice squash in half lengthwise and bake face down on a lightly oiled pan for 30 - 40 min at 375. Cool. Scoop out insides and puree with water. stir in OJ.
Meanwhile saute onion garlic, salt and spices in oil till onion is very soft. Add mushrooms, cover and cook about 10 minutes. Add puree and heat gently.
It's a sweet soup, you may want some lemon juice or plain yogurt to tone it down a bit.
Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user LIZHAVEY.

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