(A GLUTEN-FREE VARIATION)-
INGREDIENTS:
1 medium butternut squash, peeled and chopped (heat the whole squash in the microwave on high for 2 minutes. It should then be easy to cut using a sharp knife.)
8 oz. (250 g) sliced mushrooms
2 tbsp (25 ml) butter or margarine
1 tbsp (15 ml) curry powder
1/2 cup (125 ml ) dry white wine or chicken broth
pinch of ground nutmeg
1/2 cup (125 ml ) chopped onion
2 tbsp (25 ml) GF flour
5 cups (1250 ml) chicken broth
1 tbsp (15 ml) liquid honey
1 cup (250 ml half and half (10% cream or 2 % milk
PROCEDURE:
1. Steam squash until tender: puree in a food processor until smooth.
2. In a saucepan over medium-high heat, cook mushrooms and onions in butter until softened. Add GF flour and curry powder; cook stirring for 5 minutes. Gradually stir in broth and wine; cook until smooth and slightly thickened. Whisk in squash, honey and nutmeg; reduce heat and simmer 15 min.
3. Stir in cream or milk and reheat to serving temperature. Sprinkle with nutmeg to serve.
OPTIONAL: You may add GF noodles if you like.
Thanks you Jane for bringing this tasty soup to our meeting.