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Mushroom and roasted squash soup

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.

5 servings / 1 hr 5 min

Prep 20 min / Cook 45 min

Ingredients
  • 1 small butternut squash, about 1 kg/2 lbs
  • 4 cloves garlic, minced
  • 25mL (2 tbsp) chopped fresh parsley
  • 5 mL (1 tsp) curry powder (optional)
  • 1 mL (1/4 tsp) freshly ground pepper
  • 1 L (4 cups) no salt added chicken broth
  • 10 mL (2 tsp) canola oil
  • 1 pkg (227 g/8 oz) mushrooms, thinly sliced
  • 5 mL (1 tsp) chopped fresh rosemary or 1 mL/1/4 tsp dried
  • 5 mL (1 tsp) chopped fresh thyme or 2 mL/1/2 tsp dried
  • 25 mL (2 tbsp) goat cheese (optional)
Directions
  1. 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.
  2. 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.
  3. 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.

Tip: For added texture and flavour, you can stir in mushrooms when simmering instead of sprinkling them on top.

Nutritional info per serving (1 of 5)
  • Calories: 141
  • Protein: 7 g
  • Total Fat: 3 g
    Saturated Fat: 0 g
    Cholesterol: 0 mg
  • Carbohydrate: 26 g
    Fibre: 4 g
    Sugars: 5 g
    Added sugars: 0 g
  • Sodium: 70 mg
  • Potassium: 872 mg

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.