Tonight I made Curried Squash & Mushroom Soup to have for dinner. I started the soup by roasting an acorn squash. I wish I had a photo... it is such a beautiful vegetable! After letting the squash cool, I pureed the soft flesh with some orange juice. Then I made the spicy mushroom part: mushrooms (Organic! No antibiotics!) with onion, garlic, cumin, coriander, cinnamon, ginger, dry mustard, and cayenne. Whoa, baby! That's a lot of good spices.
After combining the spicy mushrooms and pureed squash, the soup simmered for a bit. Then we ladled it into bowls and dolloped some plain yogurt and drizzled fresh lemon juice on top. The soup was interesting, to say the least. A little bit sweet with varying textures. Not totally sold on making this soup again. I love squash, but the flavors of this soup were a little outlandish.
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