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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
- 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
Directions
Step 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.
Step 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.
Step 3
Stir cream into soup and reheat if necessary.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 326 | |
| % Daily Value * | |
| Total Fat19g | 25% |
| Saturated Fat10g | 51% |
| Cholesterol55mg | 18% |
| Sodium640mg | 28% |
| Total Carbohydrate35g | 13% |
| Dietary Fiber5g | 19% |
| Total Sugars10g | |
| Protein5g | |
| Vitamin C46mg | 230% |
| Calcium145mg | 11% |
| Iron2mg | 12% |
| Potassium948mg | 20% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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