Ingredients

• 1 medium butternut squash , halved and pricked all over using a fork
• 2 tablespoons margarine
• 8 ounces sliced fresh mushrooms
• 0.5 cups chopped onion
• 2 tablespoons all-purpose flour
• 1 tablespoon curry powder
• 5 cups chicken stock
• 0.5 cups dry white wine
• 1 tablespoon honey
• 1 pinch ground nutmeg
• 1 cup 10% cream , half-and-half

Instructions

1. 1 Place squash halves on a microwave-safe plate; microwave for 10 minutes. Remove and discard peel and seeds. Place cooked squash flesh in a food processor; purée.
2. 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. Gradually stir in chicken stock and wine; cook until smooth and slightly thickened, about 5 minutes. Whisk in cooked squash, honey, and nutmeg; reduce heat and simmer 15 minutes.
3. 3 Stir cream into soup; reheat if necessary.

Nutrition per serving