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

Ingredients

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

Recipe Instructions

Step 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.

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 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.

Step 3

Stir cream into soup and reheat if necessary.