Curried Squash-Mushroom Soup
Description
This flavorful and nutritious curried butternut squash-mushroom soup recipe is creamy, rich, and just like your grandmother used to make.
Ingredients
•
1 medium butternut squash, halved and pricked all over using a fork
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2 tablespoons margarine
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1/2 pound sliced fresh mushrooms
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1/2 cup chopped onion
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2 tablespoons all-purpose flour
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1 tablespoon curry powder
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5 cups chicken stock
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1/2 cup dry white wine
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1 tablespoon honey
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1 pinch ground nutmeg
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1 cup 10% cream
Directions
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. Whisk in cooked squash, honey, and nutmeg; reduce heat and simmer 15 minutes.
3
Stir cream into soup; reheat if necessary.