Spray large fry pan with oil and saute onions, mushrooms, garlic, ginger until soft. Add container of butternut squash soup, tomato paste, onion soup mix and soy beef. Stir until completely blended and turn down burner to low and let simmer for about 1/2 hr.
Mix water with about 2 tsp cornstarch and add to soup mixture. Stir until thickened. If not thick enough, add more cornstarch mixed with water.
S/P to taste. Watch out because the onion soup mix is salty. Don't add salt until you taste it.
I served it over cooked egg free noodles and I quite liked it. Dan's not a big fan of ginger or saucy things and he hardly touched his and just ate his salad. That's okay because now I have more to eat for leftovers!!!
Let me know if you ever fix this recipe.
"Anything Chocolate"...that is all!