Follow Cookwork on Twitter
Follow Cookwork on Facebook

Curried Mushroom and Squash Soup



  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings


2 butternut squash, medium
1 tsp. ground cumin, divided
3 oz. garlic, chopped fine; divided
1 1/4 tsp. salt, divided
1/2 tsp. black pepper, divided
1/2 cup onion, chopped
6 oz. fresh white mushrooms, sliced
2 tbsp. butter
1 cup orange juice
3 cups vegetable stock
1/2 tsp. ground cinnamon
3/4 tsp. fresh ginger root, grated
1/4 tsp. dry mustard
cayenne pepper, to taste
1/2 bunch cilantro, finely chopped


  1. 1
    Peel and seed squash. Rub with 1/2 tsp. cumin, 1 oz. garlic, 1/4 tsp. salt and 1/4 tsp. pepper. Place in 350°F oven and roast until soft.
  2. 2
    In a stock pot, sauté onion, mushrooms and remaining garlic in butter until translucent.
  3. 3
    Add orange juice and vegetable stock to pot; bring to a boil.
  4. 4
    Scoop cooked squash from skin and add to pot.
  5. 5
    Add cinnamon, ginger, mustard, cayenne and remaining salt and pepper; simmer for 20 minutes.
  6. 6
    To serve, just before serving, add cilantro and adjust seasonings to taste.


Recipe Submitted by: Joseph Knauss, Executive Chef: MBNA Bank, Boca Raton, FL, FLIK International Corp. Photo Credit: Eastern Mushroom Marketing Cooperative / PA Dept of Agriculture

recipe search tags

preparation methods
cuisines Asian, Indian
Spinner Loading