SQUASH AND MUSHROOM SOUP RECIPE - PILLSBURY.COM
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
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 ...
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
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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