INGREDIENTS:6 medium butternut squash
1 Tbsp. ground cumin, divided
9 oz. garlic, chopped fine, divided
1 Tbsp. salt, divided (or more to taste)
1 ½ tsps. black pepper, divided
1 ½ cups onion, chopped
18 oz. fresh mushrooms, sliced
6 Tbsps. butter
3 cups orange juice
9 cups vegetable stock
1 ½ tsps. cinnamon
2 ¼ tsps. fresh ginger root, grated
3/4 tsp. dry mustard
cayenne pepper, to taste
1 ½ bunches cilantro, washed, chopped fineDIRECTIONS:1. Prepare Squash: Peel and seed squash. Rub with 1 ½ tsps. cumin, 3 oz. garlic, 3/4 tsp. salt and 3/4 tsp. pepper. Place in a 350°F oven and roast until soft.
2. In a large stock pot, sauté onion, mushrooms and remaining garlic in butter until translucent.
3. Add orange juice and vegetable stock to stockpot; bring to a boil.
4. Scoop cooked squash from skin and add to the stockpot. Add cinnamon, ginger, mustard, the remaining cumin and salt and pepper and cayenne to taste; reduce heat and simmer 20 minutes.
5. To Serve: Just before serving, add cilantro and adjust seasonings to taste.NUTRITIONAL INFORMATION:Calories 190 (25% from fat); Fat 5g (sat. 3g); Protein 6g; Carbohydrates 35g; Sodium 540mg; Cholesterol 10mg; Fiber 7g
SERVINGS:15 servingsFrom:Submitted to FM by Joseph Knauss, Executive Chef, MBNA Bank, Boca Raton, FL
PHOTO CREDIT:Photo Credit: MUSHROOM COUNCIL