• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 1 butternut squash
  • 2 medium onions
  • 1 tablespoon olive oil
  • 1 tablespoon grated fresh ginger
  • ½ teaspoon cinnamon
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • ½ teaspoon paprika
  • 2 teaspoons curry powder
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon coriander seeds
  • 4 cups water
  • 1 13 oz can coconut milk
  • Fresh cilantro
  • Salt to taste

Imagine the smell of butternut squash and mushrooms roasting in the oven on a chilly afternoon. Next, give that aroma a hint of curry spice and ginger. That smells good right?

Now throw it into a pot and add some coconut milk to it to turn it into a creamy, comforting bowl of hot soup. So good any FunGuy would slurp it up and ask for more!

DIRECTIONS:

  1. Preheat the oven to 375F.
  2. Brush off any debris from the FunGuy mushrooms with a damp cloth and cut them into quarters. Cut off both ends of the squash and then down the middle length wise, scoop out the seeds and discard them. Cut the onions in half, leaving the skin on.
  3. Lay the squash, mushrooms, and onions cut side up on a baking tray and drizzle them all with the olive oil and spread the ginger on top of the squash.
  4. In a small bowl, mix together the cinnamon, cumin, turmeric, paprika, curry powder, salt, and pepper flakes. Sprinkle the spice mixture over the butternut squash and place it in the oven to roast for 40-45 minutes or until a fork can slide easily into the flesh. Remove it from the oven.
  5. Place a large soup pot on the stove and add in the coriander seeds. Scoop out the squash with a fork or a spoon and place it into the pot, careful not to add in any of the tough skin. Pull the skins and root end off of the onion and discard it. Add the onions and mushrooms to the pot. Reserve a few mushroom bits for garnishing.
  6. Pour the water into the pot and place it on the stove and bring to a boil over high heat. Reduce the heat to medium and allow it to simmer 15 minutes. Stir in the coconut milk and let cook another 5 minutes.
  7. Using an immersion blender, blend the soup until smooth and creamy. Season the soup with extra salt if needed.
  8. Serve immediately with roasted mushroom bits and cilantro leaves on top!

Have a Fun meal!