2 med. acorn or butternut squash
1 tsp. ginger
2 1/2 c. water
1/4 tsp. dry mustard
1 c. orange juice
1/2 lb. sliced mushrooms
1 tbsp. butter or oil
Few dashes cayenne
1 c. chopped onion
Fresh lemon juice
2 med. cloves garlic, crushed
Yogurt plain for top
1 1/4 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. coriander
1/2 tsp. cinnamon

Preheat oven to 375 degrees. Split squash lengthwise, remove seeds and bake face down on oiled tray 30 to 40 minutes. Cool and scoop out insides. Measure 3 cups worth. Place in food processor or blender with the water and process until smooth. Transfer to a kettle and stir in orange juice.

Heat butter or oil in skillet. Add onion, salt and spices. Saute until transparent. Add mushrooms and cook about 10 minutes.

Add saute to squash mixture. Add cayenne and heat gently. Once hot, taste to correct seasonings. This is a sweet soup. You may balance it by adding lemon juice and spoonfuls of yogurt just before serving.