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Curried Squash-Mushroom Soup

Curried Squash-Mushroom Soup

Cost $12.5, save $8

Source: Recommended by CookPal

  • 40 Min
  • 6 Servings
  • $12.5

INGREDIENTS

  • Vegetables

    • 🎃 1 medium butternut squash, halved and pricked all over using a fork
    • 🍄 8 ounces sliced fresh mushrooms
    • 🧅 ½ cup chopped onion

  • Fats & Oils

    • 2 tablespoons margarine

  • Dry Ingredients

    • 2 tablespoons all-purpose flour
    • 1 tablespoon curry powder
    • 1 pinch ground nutmeg

  • Liquids

    • 5 cups chicken stock
    • ½ cup dry white wine
    • 🥛 1 cup 10% cream (half-and-half)

  • Sweeteners

    • 🍯 1 tablespoon honey

STEPS

1

Place squash halves on a microwave-safe plate; microwave for 10 minutes. Remove and discard peel and seeds. Place cooked squash flesh in a food processor; purée.

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. Gradually stir in chicken stock and wine; cook until smooth and slightly thickened, about 5 minutes.

3

Whisk in cooked squash, honey, and nutmeg; reduce heat and simmer 15 minutes.

4

Stir cream into soup; reheat if necessary.

NUTRIENTS

Per 1 serving

🔥

326

Calories

  • 5
    Protein
  • 35
    Carbs
  • 19
    Fats

💡 For a vegan version, replace chicken stock with vegetable stock and use coconut cream instead of half-and-half cream.Serve the soup with a slice of crusty bread for a heartier meal.Add a sprinkle of fresh parsley or cilantro as a garnish for enhanced flavor and presentation.