Moosewood Cookbook, by Mollie Katzen, © 1977
This is one of my favorite cookbooks even though I hardly ever use it. I like the way it makes me feel when I read it. It’s so down-to-earth, comforting, and creative. It sticks with me — after I’ve made one of the recipes once, I’ll never forget it or need to refer to it again. Makes me hungry just thinking about it.
One weekend just last February, I had a butternut squash that got accidentally dropped and cracked open at the grocery store checkout stand. I decided to try a soup recipe with it. Perfect for a cold and wet wintery day!
RECIPE: for Butternut Squash soup — modified from ""Curried Squash and Mushroom Soup" on page 12 of Moosewood Cookbook
Part 1:
1 medium butternut squash*, baked for 1/2 hour (30 minutes) in 375ºF oven
1 1/4 cups water
Blend the above ingredients together until smooth (in a blender or cuisinart) and add
1/4 cup juice from an orange.
Set aside.
* (To prepare the squash for baking, cut it in half, scoop out the seeds, place the two pieces of squash face down on a baking dish on top of two separate pieces of foil. Gather up the foil around the edges of the squash to make a bowl shape with a partially covered lid.)
Part 2:
1 tablespoon butter
1/4 cup onion, chopped
1 small clove of garlic
1/2 teaspoon sea salt
Saute the above ingredients in a soup pot until onion is translucent.
Then add to the pot:
3 ounces mushrooms, sliced
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1/4 teaspoon ginger
Cover the pot and simmer for 10 minutes.
Part 3:
Add the blended squash and orange juice to the soup pot and gently heat everything together. Taste it and add lemon juice and/or cayenne pepper as desired.
This turned out pretty good!
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