Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Curried Mushroom and Squash Soup 2004
1 Min Read
Diane Ridge
YIELD: 5 servings
2 butternut squash, medium
1 tsp. ground cumin, divided
3 oz. fresh garlic, chopped fine, divided
1 1/4 tsps. salt, divided
1/2 tsp. black pepper,divided
1/2 cup onion, chopped
6 oz. fresh white mushrooms, sliced
2 Tbsps. 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, chopped fine
Peel and seed squash Rub with 1/2 tsp. cumin, 1 oz. garlic, 1/4 tsp salt and 1/4 tsp. pepper. Place in a 350° oven and roast until soft.
In a stock pot, sautè onion, mushrooms and remaining garlic in butter until translucent.
Add orange juice and vegetabvle stock to pot; bring to a boil.
Scoop cooked squash from skin and add to pot.
Add cinnamon, ginger, mustard, cayenne and remaining salt and pepper; simmer for 20 minutes.
To serve: Just before serving, add cilantro and adjust seasonings to taste.
Recipe from Joseph Knauss, Executive chef, MBNA Bank, Boca Raton, FL., FLIK International Corp.
About the Author
You May Also Like
