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.

by Emily Richards PH Ec.
141 cal Serves 5
Prep time 0h 20m
Cook time 0h 45m
Total time 1h 5m
generic kitchen utensils



  1. Step 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. Step 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. Step 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.


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

Nutritional information

Per serving (1 of 5)

7 g
70 mg
872 mg
Total fat
3 g
Saturated fat
0 g
0 mg
26 g
4 g
5 g

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