Mushroom and roasted squash soup

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Votes: 2
Rating: 3
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Print Recipe
Yield: 5 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
This rich tasting soup is full of delicious squash flavour and the luscious texture of mushrooms. You can stir in the mushrooms or serve them on top of the soup for added flair.



  1. Peel and remove seeds from squash. Chop squash into 2.5 cm (1 inch) pieces and place in large bowl.
  2. Add 3 of the garlic cloves, parsley, curry powder, if using, pepper and 75 mL (1/3 cup) of the chicken broth and stir to coat. Spread onto parchment paper lined baking sheet and roast in 220 C (425 F) oven for about 40 minutes or until tender and golden.
  3. Meanwhile, in large non-stick skillet heat oil over medium high heat and cook mushrooms, remaining garlic, rosemary and thyme for about 8 minutes or until golden brown and liquid has evaporated; set aside.
  4. Scrape butternut squash into blender and puree with 500 mL (2 cups) of the broth until smooth. Pour into saucepan and add remaining broth. Bring to a simmer.
  5. Ladle into soup bowls and top with mushrooms and crumble goat cheese on top to serve.
Nutrition Facts
Mushroom and roasted squash soup
Amount Per Serving
Calories 141 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 70mg 3%
Potassium 872mg 25%
Total Carbohydrates 26g 9%
Dietary Fiber 4g 16%
Sugars 5g
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.

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