Best Curried Squash Mushroom Soup Recipes

CURRIED SQUASH-MUSHROOM SOUP

Curried Squash-Mushroom Soup image

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

Provided by tbirdupnorth

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 326 calories, Carbohydrate 34.9 g, Cholesterol 55 mg, Fat 19.3 g, Fiber 5.3 g, Protein 5.2 g, SaturatedFat 10.1 g, Sodium 640.4 mg, Sugar 9.5 g

CURRIED SQUASH AND MUSHROOM SOUP

CURRIED SQUASH AND MUSHROOM SOUP image

Categories Soup/Stew Squash

Number Of Ingredients 13

Ingredients

2 Acorn or 1 large Butternut squash
2 1/2 cups of water or stock
1 cup orange juice
2 tablespoons butter
1/2 cup chopped onion
1 clove garlic, crushed
6 ounces mushrooms, sliced
1/2 teaspoon each cumin, coriander, cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1 1/4 teaspoon salt
Dash of cayenne.
Optional: garnish with cream or yogurt

Steps:

Cut squash lengthwise, bake face down on oiled tray in 375° oven for 30 to 40 minutes. Scoop out insides, discarding seeds. Put pulp in blender with water or stock and purée. Combine in saucepan with juice. Heat butter in a skillet, add onion, garlic, salt, spices. Sauté until onion is soft. Add mushrooms, cover, cook 10 minutes. Add sauté to squash. Heat gently. Add a few dashes cayenne. Can simmer awhile, or serve immediately.