Curried Squash Mushroom Soup || Gracefult Kitchen

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Curried Squash Mushroom Soup

Soups

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

Ingredients

1 medium butternut squash, halved and pricked all over using a fork
2 tablespoons margarine
8 ounces 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 (half-and-half)

Description

Place squash halves on a microwave-safe plate; microwave for 10 minutes. Remove and discard peel and seeds. Place cooked squash flesh in a food processor; purée.
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. Gradually stir in chicken stock and wine; cook until smooth and slightly thickened, about 5 minutes. Whisk in cooked squash, honey, and nutmeg; reduce heat and simmer 15 minutes.
Stir cream into soup; reheat if necessary.