This Curried Squash & Mushroom Soup is a vibrant celebration of autumn flavors, combining the natural sweetness of roasted butternut squash with the deep, earthy richness of sautéed mushrooms. The base is pureed to a velvety smoothness, then brightened with a splash of orange juice and fresh lemon. Warm spices like cumin, coriander, and ginger infuse the broth with comforting complexity, while a hint of cayenne adds a gentle kick. ItâÂÂs a wholesome, vegan-friendly meal that feels luxurious yet simple. Perfect for chilly evenings or as a hearty starter, this soup offers a beautiful balance of textures and tastes. Serve it garnished with a dollop of yogurt or a drizzle of olive oil for an extra layer of creaminess and flavor.
Curried Squash & Mushroom Soup
Description
This Curried Squash & Mushroom Soup is a vibrant celebration of autumn flavors, combining the natural sweetness of roasted butternut squash with the deep, earthy richness of saut&# 195;©ed mushrooms. The base is pureed to a velvety smoothness, then brightened with a splash of orange juice and fresh lemon. Warm spices like cumin, coriander, and ginger infuse the broth with comforting complexity, while a hint of cayenne adds a gentle kick. ItâÂÂs a wholesome, vegan-friendly meal that feels luxurious yet simple. Perfect for chilly evenings or as a hearty starter, this soup offers a beautiful balance of textures and tastes. Serve it garnished with a dollop of yogurt or a drizzle of olive oil for an extra layer of creaminess and flavor.Ingredients
Directions
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Preheat the oven to 375ðF (190ðC). Line a baking sheet with parchment paper.
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Halve the squash lengthwise, scoop out the seeds, and place them cut-side down on the prepared baking sheet.
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Roast the squash in the preheated oven for 30 to 40 minutes, or until the flesh is tender when pierced with a fork.
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Remove the squash from the oven and let it cool slightly. Scoop out the soft flesh into a large bowl, discarding the skins. You should have about 3 cups of squash flesh.
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Pour the pureed squash into a large pot or kettle. Stir in 1 cup of orange juice.
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While the squash cools or blends, heat butter or oil in a large skillet over medium heat.
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Add chopped onion, crushed garlic, salt, cumin, coriander, ginger, and dry mustard to the skillet. Sauté for about 8 minutes, stirring occasionally, until the onions are very soft and translucent. Add a splash of water if the mixture sticks.
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Add sliced mushrooms to the skillet. Cover and cook for about 10 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
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Stir the mushroom and onion mixture into the pot with the squash puree. Scrape the skillet well to incorporate all the flavorful bits.
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Add a dash of cayenne pepper to taste. Heat the soup gently over medium-low heat until warmed through.
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Taste and adjust seasonings. Add fresh lemon juice to balance the sweetness if desired.
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Ladle the hot soup into bowls. Garnish each serving with a small spoonful of yogurt or a drizzle of olive oil, if desired, and serve immediately.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 22.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 2.0mg1%
- Total Carbohydrate 6.0g2%
- Dietary Fiber 1.0g4%
- Sugars 1.4g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
