Butternut squash, ginger and honey soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Chopped Onions1.5 lb Sweet Potatoes(peeled and chopped)1 lb Butternut Squash (peeled and chopped)2 tsp Grated Root Ginger3 Chicken or vegetable OXO cube2 tbsp Cumin seeds or groundSalt and Pepper1 tbspHoney1 tbsp Curry Powder1 tsp Ground ginger1 Clove garlic crushed
Chop the onions quite small and sweat them with a few sprays of Flora fry light and a splash of water.
Peel, de-seed and cube the Butternut squash and sweet potatoes and add to the onions along with the ground cumin seeds, curry powder, ground ginger, crushed garlicgrated root ginger and chicken stock cubes.
Fry for a minute or so before covering with water from a recently boiled Kettle- you need enough to cover and then around a third again, this should be about 3- 4 pints.
Add the honey and simmer for around 15 minute until the potatoes and squash are tender.
Season with salt and pepper to taste.
Liquidize and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user JACQUISPARK1.
Peel, de-seed and cube the Butternut squash and sweet potatoes and add to the onions along with the ground cumin seeds, curry powder, ground ginger, crushed garlicgrated root ginger and chicken stock cubes.
Fry for a minute or so before covering with water from a recently boiled Kettle- you need enough to cover and then around a third again, this should be about 3- 4 pints.
Add the honey and simmer for around 15 minute until the potatoes and squash are tender.
Season with salt and pepper to taste.
Liquidize and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user JACQUISPARK1.
Nutritional Info Amount Per Serving
- Calories: 156.4
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 409.9 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 5.7 g
- Protein: 3.1 g
Member Reviews