This flavorful and nutritious curried butternut squash-mushroom soup recipe is creamy, rich, and just like my gramma used to make.
1 medium butternut squash, halved and pricked all over using a fork
2 tablespoons margarine
8 ounces sliced fresh mushrooms
½ cup chopped onion
2 tablespoons all-purpose flour
1 tablespoon curry powder
5 cups chicken stock
½ cup dry white wine
1 tablespoon honey
1 pinch ground nutmeg
1 cup 10% cream (half-and-half)
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