2 med. acorn or buttered squash, baked, scooped and cooled, will need 3 c. worth
2 1/2 c. water or stock
1 c. orange juice
2 tbsp. butter
1/2 c. chopped onion
1 med. crushed garlic clove
6 oz. sliced mushrooms
1/2 tsp. ground cumin
1/2 tsp. coriander
1/2 tsp. cinnamon
3/4 tsp. ground ginger
1/4 tsp. dry mustard
1 1/4 tsp. salt
Dashes of cayenne
Chopped toasted almonds (optional)
Fresh lemon juice (optional)
Yogurt (optional)

To bake squash, split lengthwise and bake face-down on oiled tray in 375 degree oven for 30 minutes or until soft. Cool and scoop out the insides. Put 3 cups of cooled squash and the stock in blender. Puree until smooth. Combine in saucepan with orange juice.

In skillet, heat butter. Add garlic, onion, salt and spices. Saute until onion is soft. Add a little water, if it sticks. Add mushrooms, cover and cook 10 minutes. Add the skillet saute to the saucepan puree. Heat gently. Alter seasonings as desired.

This is a fairly sweet soup so adding fresh-squeezed lemon juice may be just a perfect touch for your palate. It is also good topped with yogurt and chopped toasted almonds. This is best after the flavors have time to simmer together for a while. Like chili, I find it best the next day, but usually it doesn't last that long! 4-5 servings. Can be made ahead.