BUTTERNUT SQUASH AND MUSHROOM SOUP RECIPES

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SQUASH AND MUSHROOM SOUP RECIPE - PILLSBURY.COM



Squash and Mushroom Soup Recipe - Pillsbury.com image

Pureed butternut squash sets the stage for this autumnal soup, featuring mushrooms and flavorful spices for bountiful taste.

Provided by Pillsbury Kitchens

Total Time 50 minutes

Prep Time 45 minutes

Yield 6

Number Of Ingredients 12

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:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 190 , CarbohydrateContent 23 g, CholesterolContent 20 mg, FatContent 1 1/2 , FiberContent 3 g, ProteinContent 7 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 1030 mg, SugarContent 9 g, TransFatContent 0 g

BUTTERNUT SQUASH, KALE, AND CHANTERELLE MUSHROOM SOUP ...



Butternut Squash, Kale, and Chanterelle Mushroom Soup ... image

This is a lovely broth-based butternut squash soup that screams out 'fall!' I used chanterelle mushrooms, but shiitakes or any other wild mushrooms will work great too!

Provided by Semichee

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

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6 cups

Number Of Ingredients 13

2 teaspoons olive oil
½ medium sweet onion, diced
6 chanterelle mushrooms, trimmed and sliced
1 pinch salt
1 teaspoon butter, or as needed
2 cloves garlic, pressed
3 cups vegetable broth
2 cups cubed peeled butternut squash in 1/2-inch pieces
1 bay leaf
ground black pepper to taste
1 pinch curry powder
5 leaves kale, stems removed, thinly sliced
salt to taste

Steps:

  • Heat oil in a large pot over medium heat. Add onion and cook until tender, about 5 minutes. Increase heat to medium-high and add mushrooms and salt. Cook until golden brown, 2 to 3 minutes.
  • Stir butter into mushrooms and let melt fully. Add garlic and cook for 2 minutes. Add broth, squash, and bay leaf. Season with pepper and curry powder. Bring to a boil, reduce to a simmer, and partially cover the pot. Cook until squash is soft, about 15 minutes.
  • Stir kale into the pot and cook until tender, about 5 minutes. Remove and discard bay leaf. Season with salt and pepper to taste, if desired.

Nutrition Facts : Calories 115.5 calories, CarbohydrateContent 17.9 g, CholesterolContent 2.7 mg, FatContent 4.1 g, FiberContent 3.4 g, ProteinContent 3.1 g, SaturatedFatContent 1 g, SodiumContent 449.9 mg, SugarContent 4.7 g

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