How to Make Curried Squash-Mushroom Soup - A Step-by-Step Guide

Are you looking for a warm, comforting dish to make during the colder months? Look no further than this delicious Curried Squash-Mushroom Soup! This flavorful and creamy soup is the perfect way to use up an abundance of winter squash and mushrooms, and it's sure to become a staple in your fall and winter recipe rotation. Packed with aromatic spices and hearty vegetables, this soup is the ultimate comfort food that will leave you feeling satisfied and nourished.

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • 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.
  • Stir cream into soup and reheat if necessary.
  • Nutrition

    326 cal.

    • Total Fat: 19g
    • Saturated Fat: 10g
    • Cholesterol: 55mg
    • Sodium: 640mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 5g
    • Total Sugars: 10g
    • Protein: 5g
    • Vitamin C: 46mg
    • Calcium: 145mg
    • Iron: 2mg
    • Potassium: 948mg