Curried Squash-Mushroom Soup


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

Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hrs
6 servings


  • 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


  1. 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.

  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 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.

  3. Stir cream into soup and reheat if necessary.

Nutrition Facts (per serving)

326 Calories
19g Fat
35g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 326
% Daily Value *
Total Fat 19g 25%
Saturated Fat 10g 51%
Cholesterol 55mg 18%
Sodium 640mg 28%
Total Carbohydrate 35g 13%
Dietary Fiber 5g 19%
Total Sugars 10g
Protein 5g
Vitamin C 46mg 230%
Calcium 145mg 11%
Iron 2mg 12%
Potassium 948mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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