![](https://cdn.statically.io/img/www.allrecipes.com/thmb/n4w_bGdlKD08UvKRSqwpp7Kn3_c=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5799104-1b7da21e13b34fdeb3e070792daf5391.jpg)
Ingredients
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1 medium butternut squash, halved and pricked all over using a fork
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2 tablespoons margarine
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½ pound sliced fresh mushrooms
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½ cup chopped onion
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2 tablespoons all-purpose flour
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1 tablespoon curry powder
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5 cups chicken stock
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½ cup dry white wine
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1 tablespoon honey
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1 pinch ground nutmeg
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1 cup 10% cream
Directions
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Place squash halves on a microwave-safe plate; cook in the microwave for 10 minutes. Remove peel and seeds. Place cooked squash flesh in a food processor and puree.
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Melt margarine in a large saucepan over medium-high heat; add mushrooms and onion. Cook 1 to 2 minutes. Stir in flour and curry powder, cook 5 minutes more. Gradually stir in chicken stock and wine. Cook until smooth and slightly thickened, about 5 more minutes. Whisk in cooked squash, honey, and nutmeg. Reduce heat and simmer 15 minutes.
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Stir cream into soup and reheat if necessary.
Nutrition Facts (per serving)
326 | Calories |
19g | Fat |
35g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 326 | |
% Daily Value * | |
Total Fat 19g | 25% |
Saturated Fat 10g | 51% |
Cholesterol 55mg | 18% |
Sodium 640mg | 28% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 5g | 19% |
Total Sugars 10g | |
Protein 5g | 10% |
Vitamin C 46mg | 51% |
Calcium 145mg | 11% |
Iron 2mg | 12% |
Potassium 948mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.