This soup is a farm favorite!
Cook 4-6 Cups butternut squash until soft. While cooking,
Sauté in a soup pot with oil or butter:
1 chopped onion
2 cloves garlic
1/2 lb. mushrooms
1/4 tsp. dry mustard
1 tsp salt
1/2 tsp. cumin
1/2 tsp. corriander
1/2 tsp. cinnamon
1/2 tsp. Ginger
dash of Cayenne
Add cooked, mashed squash to sauté, along with:
1 cup orange juice
1 1/2 cup water or soup stock.
Simmer for 15 minutes, and adjust seasonings.
