Squash and Mushroom Soup

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

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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