The holiday season has prompted me to rediscover the cookbooks we have at home. My quest for the perfect soup recipe brought me to the Moosewood Cookbook. Published in 1977, this book presents an adaptation of the recipes originally served at the Moosewood Restaurant in Ithaca, New York. The group of people who founded this vegetarian inspired restaurant brought together various recipes from their personal culinary heritage.
I decided to adapt Moosewood’s Curried Squash and Mushroom Soup. In this case, I simply opted to not add sautéed mushrooms and chopped toasted almonds to the soup. I also decided to roast my garlic.
Note: since the soup was prepared before the big day, the photo of the finished product does not exactly reflect how it was served.
- 2 medium acorn squash
- 1-½ cups of water or chicken or vegetable stock
- 1 cup of orange juice
- 2 Tbs. of butter
- ½ cup of chopped onion
- 1 or 2 chopped leek
- 1 clove of crushed garlic
- ½ tsp. of ground cumin
- ½ tsp. of coriander
- ½ tsp. of cinnamon
- ¾ tsp. of ground ginger
- ¼ tsp. of dry mustard
- 1-¼ tsp. of salt
- Cayenne pepper to taste
- Half the squash and bake face down in an oiled pan for 30 minutes at 375 °F.
- Cool and scoop out the insides and place in a large stockpot with broth of choice. Add-in spices salt and pepper. Let simmer.
- In a large frying pan, sauté onions and leeks. Combine to the squash mixture and simmer. After about 30 minutes of simmering, purée squash mixture using a blender or hand blender.
- Serve topped with a bit of cream, chives or thyme. I also added some Terra vegetable Sticks for just a bit of crunch.
By Mollie Kazan, Ten Speed Press, 227 pages.