Recipes: Kuri Squash Soup with Mushrooms
Curried Squash and Mushroom Soup
adapted from The Moosewood Cookbook
3 small acorn, hearts of gold, kuri, and/or buttercup squash
2 1/2 c water or stock
2 T butter
1/2 c choppped onion
1 med. clove garlic, crushed
1 1/4 t salt
1/2 t ground cumin
1/2 t ground coriander
1/2 t ground cinnamon
3/4 t ground ginger
1/4 t ground dry mustard
few dashes of cayenne
6 oz fresh mushrooms, sliced
1 c orange juice
optional: fresh lemon juice
optional garnishes: yogurt, toasted almonds
Split the squash lenthwise and bake face-down on an oiled sheet at 375 degrees F until soft, about 30 minutes. cool and scoop out flesh. You will need about 3 cups. Puree with the water or stock in a food processor until smooth. Heat butter in a soup pot; add onion, garlic, salt, and seasonings. Saute until onion is soft. Add mushrooms, cover and cook 10 minutes. Stir in squash puree and orange juice; heat gently. Adjust seasonings to taste. Stir in lemon juice, if desired. Soup does not have to be served immediately, and will hold on stove top. Serve as is, or topped with yogurt and/or almonds.
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This was our favorite of the squash soups I've made recently (I also made apple-butternut squash soup and thai pumpkin soup with coconut milk). Using 1 large Kuri squash (rather than 3 small) was enough for 2 meals, and for the first I left out the orange juice. I mixed in the orange juice for the second, just so we'd have 2 slightly different meals. Moosewood does not steer us wrong on this one! It was very good either way, though I got a bit bored of it halfway through the bowl without the OJ. I omitted the lemon juice, though it would have provided a nice brightness and tang. Of course I used more garlic and other spices than the recipe called for, though I don't have exact amounts.
I really liked the mixture of the smooth, creamy kuri squash texture along with the bits of soft mushrooms. Additionally, the sweetness of the soup was nicely balanced by the earthiness of the mushrooms. I think we'll make this again. I really like kuri squash and am glad I've started experimenting with different squashes.
adapted from The Moosewood Cookbook
3 small acorn, hearts of gold, kuri, and/or buttercup squash
2 1/2 c water or stock
2 T butter
1/2 c choppped onion
1 med. clove garlic, crushed
1 1/4 t salt
1/2 t ground cumin
1/2 t ground coriander
1/2 t ground cinnamon
3/4 t ground ginger
1/4 t ground dry mustard
few dashes of cayenne
6 oz fresh mushrooms, sliced
1 c orange juice
optional: fresh lemon juice
optional garnishes: yogurt, toasted almonds
Split the squash lenthwise and bake face-down on an oiled sheet at 375 degrees F until soft, about 30 minutes. cool and scoop out flesh. You will need about 3 cups. Puree with the water or stock in a food processor until smooth. Heat butter in a soup pot; add onion, garlic, salt, and seasonings. Saute until onion is soft. Add mushrooms, cover and cook 10 minutes. Stir in squash puree and orange juice; heat gently. Adjust seasonings to taste. Stir in lemon juice, if desired. Soup does not have to be served immediately, and will hold on stove top. Serve as is, or topped with yogurt and/or almonds.
*****************
This was our favorite of the squash soups I've made recently (I also made apple-butternut squash soup and thai pumpkin soup with coconut milk). Using 1 large Kuri squash (rather than 3 small) was enough for 2 meals, and for the first I left out the orange juice. I mixed in the orange juice for the second, just so we'd have 2 slightly different meals. Moosewood does not steer us wrong on this one! It was very good either way, though I got a bit bored of it halfway through the bowl without the OJ. I omitted the lemon juice, though it would have provided a nice brightness and tang. Of course I used more garlic and other spices than the recipe called for, though I don't have exact amounts.
I really liked the mixture of the smooth, creamy kuri squash texture along with the bits of soft mushrooms. Additionally, the sweetness of the soup was nicely balanced by the earthiness of the mushrooms. I think we'll make this again. I really like kuri squash and am glad I've started experimenting with different squashes.