Squash and Mushroom Soup

Pureed butternut squash sets the stage for this autumnal soup, featuring mushrooms and flavorful spices for bountiful taste.

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  • prep time 45 min
  • total time 50 min
  • ingredients 12
  • servings 6
 

Ingredients

1
butternut squash (3 lb)
1
tablespoon butter or margarine
1
medium onion, chopped (1/2 cup)
1
package (8 oz) sliced fresh mushrooms (3 cups)
3
cloves garlic, minced
1
teaspoon salt
1/2
teaspoon ground ginger
1/4
teaspoon ground cumin
1/4
teaspoon black pepper
Dash ground red pepper (cayenne)
2
cans (14 oz each) chicken broth
1
cup half-and-half

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cut squash in half lengthwise; remove seeds. Cover each squash half with microwavable plastic wrap; place on microwavable plate. Microwave on High 8 to 16 minutes or until fork-tender. Cool 10 to 15 minutes before handling.
  • 2 Meanwhile, in 4-quart Dutch oven, melt butter over medium heat. Add onion and mushrooms; cook about 10 minutes, stirring occasionally, until tender. Stir in garlic, salt, ginger, cumin, black pepper and ground red pepper. Add broth; heat to boiling over high heat. Reduce heat to low; simmer uncovered 5 minutes to blend flavors.
  • 3 Scoop flesh from cooled squash into blender or food processor. Add half-and-half; blend until smooth. Stir squash mixture into mushroom mixture in Dutch oven. Simmer uncovered 10 minutes longer, stirring occasionally, until thoroughly heated.
  • 1 Cut squash in half lengthwise; remove seeds. Cover each squash half with microwavable plastic wrap; place on microwavable plate. Microwave on High 8 to 16 minutes or until fork-tender. Cool 10 to 15 minutes before handling.
  • 2 Meanwhile, in 4-quart Dutch oven, melt butter over medium heat. Add onion and mushrooms; cook about 10 minutes, stirring occasionally, until tender. Stir in garlic, salt, ginger, cumin, black pepper and ground red pepper. Add broth; heat to boiling over high heat. Reduce heat to low; simmer uncovered 5 minutes to blend flavors.
  • 3 Scoop flesh from cooled squash into blender or food processor. Add half-and-half; blend until smooth. Stir squash mixture into mushroom mixture in Dutch oven. Simmer uncovered 10 minutes longer, stirring occasionally, until thoroughly heated.

EXPERT TIPS

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Expert Tips

If you’d prefer to bake the squash in the oven, place it cut side down in a shallow pan and bake at 400°F for 35 to 45 minutes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
1030mg
1030%;
Total Carbohydrate
23g
23%
(Dietary Fiber
3g
3%
  Sugars
9g
9%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
290%;
Vitamin C
25%;
Calcium
15%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.