Harvest Squash and Mushroom Soup

3 cups cooked butternut squash
2 tablespoons olive oil
1/2 cup onion, diced
2 cloves garlic, crushed
1 1/4 teaspoons salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon dry mustard
pinch or two of cayenne pepper
8 oz. sliced mushrooms
2 1/2 cups chicken or vegetable stock
additional stock for thinning the soup to the desired consistency
sliced almonds

In a saute pan, saute the mushrooms in 1 tablespoon of the olive oil for 5 minutes. Remove 8-10 of the mushroom slices for garnish and set aside.

In a saucepan, saute the onions in the remaining tablespoon of olive oil for 5-7 minutes over very low heat. Add the garlic, salt and spices and continue cooking an additional 2-3 minutes. Add some stock if the mixture begins to stick to the pan. (It will be necessary to do this!)

Add the remaining stock, sauteed mushrooms, and butternut squash. Bring to a boil. Reduce the heat and simmer the soup for 10 minutes.

Puree the soup in a blender, adding more stock if the soup is too thick.

Serve with sauteed mushrooms and sliced almonds on top of each portion.