Squash and Mushroom Soup

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

  • 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
  • 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.
  • 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.
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