Curried Squash-Mushroom Soup The Best Recipes

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Curried Squash-Mushroom Soup

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

Ingredients :

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

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H

• 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.

Notes :

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