Curried Squash-Mushroom Soup recipe
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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
Nutrition Info
- 326 caloriescarbohydrate: 34.9 gcholesterol: 55 mgfat: 19.3 gfiber: 5.3 gprotein: 5.2 gsaturatedFat: 10.1 gservingSize: -sodium: 640.4 mgsugar: 9.5 gtransFat: : -unsaturatedFat: : -
Directions Curried Squash-Mushroom Soup
Directions
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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.