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Curried Squash-Mushroom Soup
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Grandma's creamy curried butternut squash-mushroom soup - flavorful and nutritious.
Ingredients:
  • 1 medium butternut squash, halved and pricked all over using a fork
  • 2 tablespoons margarine
  • 0.5 pound sliced fresh mushrooms
  • 0.5 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1 tablespoon curry powder
  • 5 cups chicken stock
  • 0.5 cup dry white wine
  • 1 tablespoon honey
  • 1 pinch ground nutmeg
  • 1 cup 10% cream
Instructions:
  • On a microwave-safe plate, cook squash halves for 10 minutes. Peel and remove seeds. Puree cooked squash flesh in a food processor.
  • In a large saucepan over medium-high heat, melt margarine. Add mushrooms and onion, cook for 1 to 2 minutes. Stir in flour and curry powder, cook for an additional 5 minutes. Gradually stir in chicken stock and wine, cook until smooth and slightly thickened for about 5 more minutes. Whisk in cooked squash, honey, and nutmeg. Reduce heat and simmer for 15 minutes.
  • Incorporate the cream into the soup and warm it up as needed.

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