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Curried Squash-Mushroom Soup

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Curried Squash-Mushroom Soup

Directions

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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
  • Methods :

  • 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.
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