Guest guest Posted September 7, 2007 Report Share Posted September 7, 2007 Mushroom-Squash Soup 3 medium butternut squash 1/2 tablespoon ground cumin 5 ounces garlic, chopped fine 1/2 tablespoon salt 3/4 teaspoon black pepper 3/4 cup onion, chopped 9 ounces fresh mushrooms, sliced 3 tablespoons butter 1 1/2 cups orange juice 4 1/2 cups vegetable stock 3/4 teaspoon cinnamon 1 1/4 teaspoons fresh ginger root, grated 1/2 teaspoon dry mustard cayenne pepper, to taste 3/4 bunch of cilantro, washed and chopped fine Peel and seed squash. Rub with 3/4 teaspoon cumin, 1 1/2 ounces garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place in a 350 degree oven and roast until soft. In a large stockpot, saute onion, mushrooms and remaining garlic in butter until translucent. Add orange juice and vegetable stock to stockpot; bring to boil. Scoop cooked squash from skin and add to the stockpot. Add cinnamon, ginger, mustard, the remaining cumin, salt, pepper and cayenne to taste. Reduce heat and simmer 20 minutes. Just before serving, add cilantro and adjust seasonings to taste. Makes 6 to 8 servings. Calories 135, Fat 5 g, Carbs 21 g, Sodium 1,040 mg, Fiber 3 g. Be smarter than spam. See how smart SpamGuard is at giving junk email the boot with the All-new Mail Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 7, 2007 Report Share Posted September 7, 2007 I can't wait to try this recipe. Everyone enjoy your weekend. Gypsy , AJ <aj788888 wrote: > > Mushroom-Squash Soup > > 3 medium butternut squash > 1/2 tablespoon ground cumin > 5 ounces garlic, chopped fine > 1/2 tablespoon salt > 3/4 teaspoon black pepper > 3/4 cup onion, chopped > 9 ounces fresh mushrooms, sliced > 3 tablespoons butter > 1 1/2 cups orange juice > 4 1/2 cups vegetable stock > 3/4 teaspoon cinnamon > 1 1/4 teaspoons fresh ginger root, grated > 1/2 teaspoon dry mustard > cayenne pepper, to taste > 3/4 bunch of cilantro, washed and chopped fine > > Peel and seed squash. Rub with 3/4 teaspoon cumin, 1 1/2 ounces garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place in a 350 degree oven and roast until soft. > In a large stockpot, saute onion, mushrooms and remaining garlic in butter until translucent. > Add orange juice and vegetable stock to stockpot; bring to boil. > Scoop cooked squash from skin and add to the stockpot. Add cinnamon, ginger, mustard, the remaining cumin, salt, pepper and cayenne to taste. Reduce heat and simmer 20 minutes. > Just before serving, add cilantro and adjust seasonings to taste. > Makes 6 to 8 servings. > Calories 135, Fat 5 g, Carbs 21 g, Sodium 1,040 mg, Fiber 3 g. > > > > Be smarter than spam. See how smart SpamGuard is at giving junk email the boot with the All-new Mail > > Quote Link to comment Share on other sites More sharing options...
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