Mushroom and roasted squash soup | Heart and Stroke Foundation

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)