2 med. acorn squash
2 1/2 c. water or stock
1 c. orange juice
2 tbsp. butter
1/2 c. chopped onion
1 med. clove garlic, crushed
6 oz. mushrooms, sliced
1/2 tsp. ground cumin
1/2 tsp. coriander
1/2 tsp. cinnamon
3/4 tsp. ginger
1/4 tsp. dry mustard
1 tsp. salt
Dash cayenne
Optional: Lemon juice, yogurt

Split squash and bake face down in 375 degree oven on an oiled tray 30 minutes or until soft. Cool and scoop out insides. (Need 3 cups.) Put in blender with water or stock and puree until smooth. Combine in saucepan with orange juice.

Heat butter. Add garlic, onion, salt and spices. Saute until onion is soft. (Add little water if onion sticks.) Add mushrooms. Cover and cook 10 minutes.

Add saute to squash, scraping the skillet well. Heat everything together very gently. Taste to correct seasonings. You may want to add more cayenne since this is a sweet soup. Add some fresh lemon juice (optional). Simmer soup for a while for flavor. Optional: Serve with yogurt and/or toasted almonds.