Recipe of Japanese Soup Curry Recipe

Curried Squash-Mushroom Soup

Most renditions come straight from a this recipe captures a classic japanese curry, complete with juicy pieces of chicken, tender nubbins of carrot, sweet peas, and silky chunks of potato.

Recipe Summary Curried Squash-Mushroom Soup

This flavorful and nutritious curried butternut squash-mushroom soup recipe is creamy, rich, and just like my gramma used to make.

Ingredients | Japanese Soup Curry Recipe

1 medium butternut squash, halved and pricked all over using a fork

2 tablespoons margarine

½ pound sliced fresh mushrooms

½ cup chopped onion

2 tablespoons all-purpose flour

1 tablespoon curry powder

5 cups chicken stock

½ cup dry white wine

1 tablespoon honey

1 pinch ground nutmeg

1 cup 10% cream

Directions

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.

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.

Stir cream into soup and reheat if necessary.

Info | Japanese Soup Curry Recipe

prep: 20 mins cook: 40 mins total: 1 hr Servings: 6 Yield: 6 servings

TAG : Curried Squash-Mushroom Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes, Butternut Squash Soup Recipes,