Curried butternut squash & pumpkin soup
- Number of Servings: 4
Ingredients
Butternut squash - peeled and chopped into small pieces (600g)Pumpkin - peeled and chopped into small pieces (200g)Olive oil (2 1/2 Tbsp)1 Onion - peeled and chopped50ml Single creamVegatble stock made with 1 cube and 500ml water100 ml water1 tsp curry powderpinch of paprika
Makes 4 servings -
Heat oven to 200 centigrade
Roast the butternut squash and the pumpkin with half the olive oil for 20-25mins in the oven or until soft
Gently fry the onion in a large pan with the rest of the oil until soft
Add the vegetable stock, bring to the boil and leave to simmer for 10 mins.
Add the vegetable stock and onion to the buttersquash and pumpkin and blend in a blender until smooth
Add the cream, curry powder, pinch of paprika (and the extra water if desired) and blend until smooth and well mixed.
To serve, heat on the hob again until hot
Number of Servings: 4
Recipe submitted by SparkPeople user BALLET_BUNNY.
Heat oven to 200 centigrade
Roast the butternut squash and the pumpkin with half the olive oil for 20-25mins in the oven or until soft
Gently fry the onion in a large pan with the rest of the oil until soft
Add the vegetable stock, bring to the boil and leave to simmer for 10 mins.
Add the vegetable stock and onion to the buttersquash and pumpkin and blend in a blender until smooth
Add the cream, curry powder, pinch of paprika (and the extra water if desired) and blend until smooth and well mixed.
To serve, heat on the hob again until hot
Number of Servings: 4
Recipe submitted by SparkPeople user BALLET_BUNNY.
Nutritional Info Amount Per Serving
- Calories: 184.4
- Total Fat: 11.0 g
- Cholesterol: 0.0 mg
- Sodium: 525.6 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 1.2 g
- Protein: 2.7 g
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