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Curried Squash-Mushroom Soup

Rated as 5 out of 5 Stars

"This flavorful and nutritious curried butternut squash-mushroom soup recipe is creamy, rich, and just like my gramma used to make."
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1 h servings 326
Original recipe yields 6 servings


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  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; 19.3 34.9 5.2 55 640 Full nutrition

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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...