Curried Squash & Mushroom Soup

This produced a smooth sweetish soup with nice slices of mushrooms floating in it. I used baby Portabella mushrooms and they stood up well to the nice balanced mixture of spices. I followed the dollop of yogurt option using Greek yogurt and it counterbalanced the sweetness nicely. I did not get as velvety smooth a squash soup base but I had one large, not 2 small squashes and I probably should have baked it a little longer. I also did not get all the seed threads out, and that might have contributed to the graininess, or maybe I should have used the immersion blender longer. Overall, it was a very unusual and delicious soup.