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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Curried Squash & Mushroom Soup Recipe

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This recipe for Curried Squash & Mushroom Soup is from The Gibson Family Cookbook Project 1, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium butternut squash, peeled & chopped
½ lb. sliced mushrooms
½ c. chopped onions
2 T. butter or margarine
2 T. all-purpose flour
1 T. curry powder
5 cups chicken broth
½ c. dry white wine (or more broth)
1 T. honey
Pinch nutmeg
1 c. half & half or 2% milk
Directions:
Directions:
Steam squash until tender and purée until smooth. In saucepan on med.-high heat, cook mushrooms and onions until softened. Add flour & curry powder; stir for 5 min.
Gradually stir in chicken broth & wine; cook until smooth and slightly thickened. Whisk in squash, honey & nutmeg; simmer for 15 min.
Stir in milk and reheat to serving tem. Sprinkle with nutmeg & serve.

You can half this recipe and use 1½ c canned pumpkin instead of squash.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 min.

 

 

 

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