RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Harvest Squash and Mushroom - meat, pareve
I ate this recently at a friend's house and it was delicious. It strikes me as a great recipe for a pareve (or meat) soup to serve at Thanksgiving or to file away until Sukkot. Karen Selwyn * * * * * * * Harvest Squash and Mushroom Soup 3 cups cooked butternut squash 2 tablespoons olive oil 1/2 cup onion, diced 2 cloves garlic, crushed 1 1/4 teaspoons salt 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon dry mustard pinch or two of cayenne pepper 8 oz. sliced mushrooms 2 1/2 cups chicken or vegetable stock additional stock for thinning the soup to the desired consistency sliced almonds In a saute pan, saute the mushrooms in 1 tablespoon of the olive oil for 5 minutes. Remove 8-10 of the mushroom slices for garnish and set aside. In a saucepan, saute the onions in the remaining tablespoon of olive oil for 5-7 minutes over very low heat. Add the garlic, salt and spices and continue cooking an additional 2-3 minutes. Add some stock if the mixture begins to stick to the pan. (It will be necessary to do this!) Add the remaining stock, sauteed mushrooms, and butternut squash. Bring to a boil. Reduce the heat and simmer the soup for 10 minutes. Puree the soup in a blender, adding more stock if the soup is too thick. Serve with sauteed mushrooms and sliced almonds on top of each portion. Source: My friend Doris' recipe files Sharon Stein adds: I made this last night and Karen is right -- it's absolutely delicious! There's one thing I hate doing, and that's peeling raw butternut. So I sliced it with the skin on, zapped it in the microwave, and scooped it out of the skin once baked. Much easier and no cut fingers! Sharon
