4-5 servings

2 medium acorn or butternut squash
2 1/2 cups water or stock
1 cup orange juice
2 Tbs. butter or oil or margarine
1/2 cup chopped onion
1 medium clove crushed garlic
6 oz. mushrooms, sliced
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
a few dashes cayenne
optional: fresh lemon juice

Split the squash lengthwise and bake face-down in a 375 oven on an oiled tray,
30 minutes or until soft. Cool and scoop out the insides. You'll need about 3
cups-worth. Put it in the blender or food processor with the water or stock and
puree until smooth. (Do this in batches.) Combine in a kettle or saucepan with
the orange juice.

Heat the butter in a skillet and add the garlic, onion, salt and spices. Sauté
until the onion is very soft. (You may need to add a little water if it sticks.)
Add mushrooms, cover, and cook 10 minutes.

Add the sautŽ to the squash, scraping the skillet well to salvage all the good
stuff. Heat everything together very gently. Taste to correct seasoning. You may
want more cayenne or salt. And, since this is a fairly sweet soup, you may want
to spruce it up with some fresh-squeezed lemon juice.

Serve topped with yogurt and chopped, toasted almonds. (Note: this soup need not
be served immediately. It can simmer a while, and the flavors will mature.)