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
-
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.
