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Squash and Mushroom Soup

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  • 45 min prep time
  • 50 min total time
  • 12 ingredients
  • 6 servings
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Pureed butternut squash sets the stage for this autumnal soup, featuring mushrooms and flavorful spices for bountiful taste.

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
1030mg
43%
Potassium
810mg
23%
Total Carbohydrate
23g
8%
Dietary Fiber
3g
12%
Sugars
9g
Protein
7g
% Daily Value*:
Vitamin A
290%
290%
Vitamin C
25%
25%
Calcium
15%
15%
Iron
10%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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