Name: Curried Squash-Mushroom Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Butternut squash, halved and pricked all over using a fork - 1 medium; Margarine - 2 tablespoons; Sliced fresh mushrooms - ½ pound; Chopped onion - ½ cup; All-purpose flour - 2 tablespoons; Curry powder - 1 tablespoon; Chicken stock - 5 cups; Dry white wine - ½ cup; Honey - 1 tablespoon; Ground nutmeg - 1 pinch; Cream 10% - 1 cup

Ingredients for - Curried Squash-Mushroom Soup

1. Butternut squash, halved and pricked all over using a fork 1 medium

2. Margarine 2 tablespoons

3. Sliced fresh mushrooms ½ pound

4. Chopped onion ½ cup

5. All-purpose flour 2 tablespoons

6. Curry powder 1 tablespoon

7. Chicken stock 5 cups

8. Dry white wine ½ cup

9. Honey 1 tablespoon

10. Ground nutmeg 1 pinch

11. Cream 10% 1 cup

How to cook deliciously - Curried Squash-Mushroom Soup

1 . Stage

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 . Stage

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 . Stage

Stir cream into soup and reheat if necessary.