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Curried Squash-Mushroom Soup

5

0 min

Curried Squash-Mushroom Soup

Curried Squash-Mushroom Soup Photo 1

Time

0 min

Serving

6 persons

Calories

326

Rating

5.00★ (3)

Cuisine

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

Ingredients

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

Metric Conversion

Stages of cooking

Curried Squash-Mushroom Soup Photo 21
Curried Squash-Mushroom Soup Photo 32
Curried Squash-Mushroom Soup Photo 43
  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.
    Curried Squash-Mushroom Soup Photo 2
  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.
    Curried Squash-Mushroom Soup Photo 3
  3. Stir cream into soup and reheat if necessary.
    Curried Squash-Mushroom Soup Photo 4

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