Ingredients
6
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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 326
- Carbohydrate: 35g
- Fat: 19g
- Fiber: 5g
- Protein: 5g
- Sugar: 10g
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