Curried Squash-Mushroom Soup

Rating: 4.75 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This flavorful and nutritious curried butternut squash-mushroom soup recipe is creamy, rich, and just like my gramma used to make.

By tbirdupnorth

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Recipe Summary test

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
326 calories; protein 5.2g; carbohydrates 34.9g; fat 19.3g; cholesterol 55mg; sodium 640.4mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Chef Mo
Allstar
Rating: 5 stars
09/28/2018
This was a great option for a nice fall meal. I added some salt at the end because I used low sodium broth. Only change I would make is increase the time on softening the mushrooms or else they will still be "hard". Great dish if you want to try something different. Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
carlene
Rating: 5 stars
07/03/2021
This soup is wonderful! I will serve it to my guest with pride Read More
DoctorV
Rating: 5 stars
10/12/2020
This was a very tasty recipe and extremely easy to make. I used cassava flour to make it gluten free, and used coconut milk to make it dairy free. You could also use rice flour and any dairy free milk probably, though the coconut milk is closer to cream in the fat content than most other dairy free milks. Also, I had to cook each squash half individually in my microwave for about 12-14 minutes. Read More
Chef Mo
Allstar
Rating: 5 stars
09/28/2018
This was a great option for a nice fall meal. I added some salt at the end because I used low sodium broth. Only change I would make is increase the time on softening the mushrooms or else they will still be "hard". Great dish if you want to try something different. Read More
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