Curried Squash-Mushroom Soup

Curried Squash-Mushroom Soup

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

Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
326 Calories

Recipe Instructions

Step 1
Place squash halves on a microwave-safe plate; microwave for 10 minutes. Remove and discard peel and seeds. Place cooked squash flesh in a food processor; purée.
Step 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. Gradually stir in chicken stock and wine; cook until smooth and slightly thickened, about 5 minutes. Whisk in cooked squash, honey, and nutmeg; reduce heat and simmer 15 minutes.
Step 3
Stir cream into soup; reheat if necessary.

Ingredients

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

Categories

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