Squash Mushroom Soup

Recipe for Category Soups & Stews

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Contributed by Recipe adapted from “RecipeCottage” at www.recipecottage.com


2 medium Delicata squash (other winter squash would also do)
2 ½ C Water or stock
1 C Orange juice
2 Tbs Butter
½ C chopped Onion
1 medium clove Garlic, crushed
6 oz sliced Mushrooms (Oyster mushrooms will work well)
½ tsp ground Cumin
½ tsp Coriander
½ tsp Cinnamon
¾ tsp Ginger
¼ tsp powdered Mustard
1 ¼ tsp 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 350ºF. Cool and scoop out flesh and puree with water or stock. Mix puree with orange juice in large saucepan. Meanwhile, sauté onion with garlic and salt and add mushrooms. Cover and cook slowly for ten minutes. Add onion mixture to puree, then heat gently. Add lemon juice (balsamic vinegar is also nice) if desired. Serve with yogurt and almonds if desired.

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