The best thing you can do with squash

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Even though it has seemed more like spring than fall the last few days, sunday afternoon Josh took some of our bountiful Harmony Valley CSA squash and made it into one of my favorite soups ever. I love this soup, really, really love this soup. Josh made a triple batch so we could freeze some (though I am not sure that it will make it to the freezer) Nora loved the soup. She walked around the kitchen with her mouth agape begging spoonfuls right out of the pot and then walked off to muttering "Mmmmm, Mmmmm" to herself before returning  for another.  This year josh suggested adding crumbled bacon atop the soup. Makes it not so vegetarian friendly, but oh so tasty.

This soup makes me really happy and now it can make you happy too.

Curried Mushroom & Squash Soup
(p. 12 in the original Moosewood Cookbook by Molly Katzen)

At least one and one-half hours to prepare & simmer 4-5 servings
2 medium butternut or acorn squash
2-1/2 cups water or stock
1 c. orange juice
2 Tbl. butter
1/2 c. chopped onion
1 medium clove crushed garlic
6 oz. mushrooms, sliced1/2 tsp ground cumin
1/2 tsp coriander
1/2 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp dry mustard
1 tsp salt (or to taste)
a few dashes cayenne
optional: fresh lemon juice
garnishes: chopped, toasted, almonds yogurt
Split the squash lengthwise and bake face-down in a 375s oven on an
oiled tray, 30 minutes or until quite soft. Cook and scoop out the
insides. You'll need about 3 cups worth. Put it in the blender with the
water or stock and puree until smooth. Combine in a kettle or saucepan
with the orange juice.

Heat the butter in a skillet and add the garlic, onion,
salt and spices. Saute until the onion is very soft. (You may need to
add a little water if it sticks). Add mushrooms, cover and cook 10
minutes.

Add the saute to the squash, scraping the skillet well
to salvage all the good stuff. Heat everything together very gently.
Taste to correct seasoning. Since this is a fairly sweet soup, you may
want to spruce it up with some fresh lemon juice.

Serve topped with yogurt and chopped, toasted almonds.
(Note: this soup need not be served immediately. Simmer a while, and
the flavors can mature.)

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