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.
Ingreadients :
- 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
Step by Step :
- 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.
