This flavorful and nutritious curried butternut squashmushroom soup recipe is creamy rich and just like my gramma used to make
Prep Time
1 hr
Dificult
Medium
Servings
6
Ingredients
Instructions
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.
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