Curried Squash and Mushroom Soup
| Yield: | 5 Servings |
| Categories: | Low-Fat, Vegetarian, Healthy |
| 2 | md | Butternut squash, or acorn squash |
| 2 1/2 | c | Water |
| 1 | c | Orange juice |
| 1 | tb | Butter, or oil |
| 1 | c | Onion, chopped |
| 2 | Cloves garlic, crushed | |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Cumin |
| 1/2 | ts | Coriander |
| 1/2 | ts | Ginger |
| 1/4 | ts | Dry mustard |
| 1/2 | lb | Mushroom, sliced |
| 1 | ds | Cayenne, to taste |
| Lemon juice, fresh | ||
| Yogurt, for the top |
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