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.

Step: 1

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.

Step: 2

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.

Step: 3

Stir cream into soup and reheat if necessary.

Per Serving: 326 calories; protein 5.2g; carbohydrates 34.9g; fat 19.3g; cholesterol 55mg; sodium 640.4mg.

The word “stew” can refer to both a food and a cooking method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, but it does have a few notable differences. The meat is chopped into few of pieces but of being cooked whole , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.