Soups: L. L. Bean Harvest Squash and Mushroom Soup

By JoFClark

Ingredients

• 3 cups cooked butternut squash (fresh or frozen)
• 2 T butter, melted
• 1/2 cup diced onion
• 2 cloves crushed garlic
• 1 1/4 t salt
• 1/2 t ground cumin
• 1/2 t coriander
• 1/2 t cinnamon
• 3/4 t ground ginger
• 1/4 t dry mustard
• Pinch or two of cayenne
• 8 oz diced mushrooms
• 2 1/2 cups chicken stock
• Your choice of yogurt
• Toasted almonds

Details

Cooking time 15mins

Preparation

Step 1

If using fresh squash, preheat oven to 375 degrees. Split squash in half lengthwise and place face down in a pan of water. Cook in oven for 30 minutes. For frozen squash, heat in a saucepan on medium high until warmed through.

Saute onions, garlic, salt and spices in melted butter until very soft, adding water if it sticks. Add mushrooms and cook another 10 minutes. Puree together with squash, adding water or chicken stock if too thick.

To increase flavor, proportionately increase spices.

Serve with a dollop of yogurt and toasted almonds sprinkled on top.