For a vegan version, substitute margarine with olive oil, chicken stock with vegetable broth, and cream with coconut cream. Adjust the amount of curry powder to your preference. For a spicier soup, add a pinch of cayenne pepper. If the soup is too thick, add a little more chicken stock or water to reach your desired consistency. Garnish with toasted pumpkin seeds or croutons for added texture.
Curried Squash-Mushroom Soup
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS9
Embrace the autumnal warmth with this velvety curried butternut squash and mushroom soup. A symphony of savory mushrooms, fragrant curry, and sweet squash creates a comforting and elegant dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol55 mg
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Fiber5 g
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Protein5 g
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Saturated Fat10 g
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Sodium640 mg
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Sugar10 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
Prepare the Squash: Place squash halves on a microwave-safe plate and microwave for 10 minutes until soft. (Alternatively, roast at 400°F (200°C) for 45-60 minutes). Once cooled slightly, discard the peel and seeds. Transfer the cooked squash flesh to a food processor or blender and purée until smooth. (5 minutes)
02
Step
2 mins
Sauté the Aromatics: In a large saucepan or Dutch oven, melt margarine over medium-high heat. Add the sliced mushrooms and chopped onion and sauté for 1-2 minutes, until the mushrooms begin to soften and release their moisture. (2 minutes)
03
Step
5 mins
Create the Roux: Stir in the flour and curry powder, cooking for about 5 minutes. This will create a flavorful roux that thickens the soup and intensifies the curry flavor. Ensure the flour is fully incorporated and the mixture is fragrant. (5 minutes)
04
Step
5 mins
Build the Soup: Gradually whisk in the chicken stock and white wine, ensuring there are no lumps. Bring to a simmer and cook until the mixture has slightly thickened, about 5 minutes. (5 minutes)
05
Step
15 mins
Combine and Simmer: Whisk in the puréed squash, honey (or maple syrup), and freshly grated nutmeg. Reduce the heat to low and simmer gently for 15 minutes, allowing the flavors to meld together beautifully. (15 minutes)
06
Step
1 mins
Finish and Serve: Stir in the cream. Reheat gently if necessary, but do not boil. Taste and adjust seasonings as needed. Serve hot, garnished with a swirl of cream, a sprinkle of nutmeg, or fresh herbs.
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Alexys Trantow
Jul 1, 2025I roasted the squash and it made a huge difference! So much more flavor.
Willow Stiedemann
Jun 29, 2025My kids even loved it! I used a very mild curry powder and it was a hit.
Walton Spinka
Jun 28, 2025This soup is absolutely divine! The perfect balance of sweet and savory. I added a swirl of coconut milk at the end for extra creaminess.
Lola Torp
Jun 26, 2025A really nice soup! Freezes well too!