Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Yield 5 servings

Ingredients

  • 1 small butternut squash about 1 kg/2 lbs
  • 4 cloves garlic minced
  • 2 tbsp parsley chopped fresh
  • 1 tsp curry powder (optional)
  • 1/4 tsp pepper freshly ground
  • 4 cups chicken broth no salt added
  • 2 tsp canola oil
  • 1 pkg mushrooms thinly sliced
  • 1 tsp rosemary chopped fresh or 1/4dried
  • 1 tsp thyme chopped fresh or 1/2dried
  • 2 tbsp goat cheese (optional)

Instructions

  • Peel and remove seeds from squash. Chop squash into 2.5 cm (1 inch) pieces and place in large bowl.
  • 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.
  • 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.
  • 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.
  • 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
% Daily Value*
Fat
 
3
g
5
%
Sodium
 
70
mg
3
%
Potassium
 
872
mg
25
%
Carbohydrates
 
26
g
9
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.

Related recipes

Winter Squash Carbonara with Broccoli Rabe
Roasted Squash and Pear Salad
Carrot and Squash Ginger Soup
Get the latest recipes, fresh ideas, and smart shopping tips delivered right to your inbox!
This field is for validation purposes and should be left unchanged.