Curried Squash and mushroom soup


3.5 of 5 (2)
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:

Introduction

from Moosewood Cooks at Home from Moosewood Cooks at Home
Number of Servings: 4

Ingredients

    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)

Directions

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.

Rate This Recipe

Member Ratings For This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.