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    You are in: Home / Recipes / Curried Mussel and Butternut Squash Soup Recipe
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    Curried Mussel and Butternut Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    NcMysteryShopper's Note:

    In the Middle Ages, Flemish cities were at the crossroads of the Northern spice routes, and brewers and cooks both took advantage of exotic spices. According to Food & Wine, you'll see that influence in this curried soup and in the Blanche de Bruges that is its ideal wheat beer accompaniment. MAKE AHEAD: The curried soup can be prepared through Step 1 and refrigerated overnight.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt the butter in a medium sauce-pan. Add the shallots and leek and cook over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Stir in the curry powder and cook until fragrant, about 1 minute. Add the butternut squash and stock, cover and simmer until the squash is very tender, 20 to 25 minutes. Remove from the heat and let the soup cool to room temperature. Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan.
    2. 2
      In another medium saucepan, combine the mussels with the white wine, water and thyme and season generously with pepper. Cover and bring to a boil over high heat. Steam the mussels for 3 to 5 minutes, shaking the pan occasionally; transfer the mussels to a bowl as they open. Remove the mussels from the shells and reserve 12 shells for garnish.
    3. 3
      Carefully pour the mussel-cooking liquid into the soup, leaving behind any sand or grit. Reheat the soup and season with salt. Place 12 of the mussels in the reserved shells. Add the rest of the mussels to the soup to warm them. Ladle the soup into bowls, garnish with cilantro and the mussels in the shells and serve.

    Browse Our Top Mussels Recipes

    Ratings & Reviews:

    • on October 11, 2005

      55

      A lovely, creamy, rich but not heavy soup--and pretty--a deep golden color. And the liquid part (not the mussels) freezes beautifully. I loved this, Cheryl!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Curried Mussel and Butternut Squash Soup

    Serving Size: 1 (527 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 335.4
     
    Calories from Fat 79
    23%
    Total Fat 8.8 g
    13%
    Saturated Fat 3.4 g
    17%
    Cholesterol 55.6 mg
    18%
    Sodium 591.3 mg
    24%
    Total Carbohydrate 36.1 g
    12%
    Dietary Fiber 4.4 g
    17%
    Sugars 6.7 g
    26%
    Protein 23.0 g
    46%

    The following items or measurements are not included:

    fresh thyme sprigs

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