Curried Butternut squash soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Butternut squash - medium sized, peeled, deseeded and dicedapprox 3 medium potatoes, peeled and diced3 - 4 small carrots, peeled and dicedRed Onions, 1 whole, or 2 small, peeled and dicedVegetable stock cube, made up with 3 cups / 1.5 pints boiling water2 tbsp of olive oil, (could be replaced with frylight)Garam Masala 2 tspCayenne Pepper 0.5 tspCumin Seed 2 tspGround Coriander 1 tsp and Fresh Corinander to garnish 1 tsp per person(or to your taste)
Heat the oil, add the onions and soften. Add any spices you wish to use (except the fresh coriander) and fry with the onions.
Add the potatoes, carrots and squash, stir well and cover for around 10 mins, stirring occasionally.
Add the stock and bring to the boil, boil for around 30 minutes or until all the vegetables are soft.
Blend, and garnish with fresh coriander. Serves around 6, or if you want as a main meal, could serve less.
Number of Servings: 6
Recipe submitted by SparkPeople user CRASHDOLLY.
Add the potatoes, carrots and squash, stir well and cover for around 10 mins, stirring occasionally.
Add the stock and bring to the boil, boil for around 30 minutes or until all the vegetables are soft.
Blend, and garnish with fresh coriander. Serves around 6, or if you want as a main meal, could serve less.
Number of Servings: 6
Recipe submitted by SparkPeople user CRASHDOLLY.
Nutritional Info Amount Per Serving
- Calories: 125.4
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 11.9 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 4.4 g
- Protein: 2.2 g
Member Reviews