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Squash and Mushroom Soup

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  • Prep 45 min
  • Total 50 min
  • Ingredients 12
  • Servings 6
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Pureed butternut squash sets the stage for this autumnal soup, featuring mushrooms and flavorful spices for bountiful taste.
By Pillsbury Kitchens
Updated May 7, 2009
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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.

Tips from the Pillsbury Kitchens

  • tip 1
    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

190 Calories, 8g Total Fat, 7g Protein, 23g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
70
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.
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