Curried Squash-Mushroom Soup recipe

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Ingredients

1 medium butternut squash, halved and pricked all over using a fork
2 tablespoons margarine
½ pound sliced fresh mushrooms
½ cup chopped onion
2 tablespoons all-purpose flour
1 tablespoon curry powder
5 cups chicken stock
½ cup dry white wine
1 tablespoon honey
1 pinch ground nutmeg
1 cup 10% cream

Nutrition Info

326 calories
carbohydrate: 34.9 g
cholesterol: 55 mg
fat: 19.3 g
fiber: 5.3 g
protein: 5.2 g
saturatedFat: 10.1 g
servingSize: -
sodium: 640.4 mg
sugar: 9.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place squash halves on a microwave-safe plate, cook in the microwave for 10 minutes. Remove peel and seeds. Place cooked squash flesh in a food processor and puree.

  2. Melt margarine in a large saucepan over medium-high heat, add mushrooms and onion. Cook 1 to 2 minutes. Stir in flour and curry powder, cook 5 minutes more. Gradually stir in chicken stock and wine. Cook until smooth and slightly thickened, about 5 more minutes. Whisk in cooked squash, honey, and nutmeg. Reduce heat and simmer 15 minutes.

  3. Stir cream into soup and reheat if necessary.

Recipe Yield

6 servings

Recipe Note

This flavorful and nutritious curried butternut squash-mushroom soup recipe is creamy, rich, and just like my gramma used to make.

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