Curried butternut squash and mushroom soup

To go with my fancy soft pretzels I made a curried butternut squash and mushroom soup. This soup was a cinch to put together and very tasty! I got the recipe from

Below is a picture of the soup, and below that the recipe. The soup is quite yellow-orange due to the turmeric in the curry powder and the butternut squash, and has floating bits of mushroom and onion in it.

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

2 Tbsp olive oil

1/2 lb sliced mushrooms

1/2 c chopped onion

2 Tbsp flour (I used cassava flour, but any gluten free flour would work)

1 Tbsp curry powder

5 cups stock (I used veggie stock, but you could use chicken)

1/2 c white wine

1 Tbsp honey

1 pinch nutmeg

1 cup coconut milk (or any heavier milk—the original recipe calls for cream)

First cook the squash. I put each half in the microwave for about 12–14 minutes until soft. You could also bake it.

Remove the seeds and peel, and puree the insides in a food processor.

Cook onion and mushrooms in oil over medium-high heat 1–2 min.

Stir in flour and curry powder, cook 5 more minutes.

Add stock and wine, and cook until smooth and slightly thickened, about 5 more minutes.

Add squash, honey, and nutmeg, reduce heat and simmer 15 min.

Remove from heat and stir in coconut milk.

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