Curried Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Onions, raw, 1 medium (2-1/2" dia) (remove)Garlic, 3 cloves (remove)Rutabagas, 0.5 medium (remove)Canned Tomatoes, 1 can (remove)Balti Spice Mix, 1 tbsp (remove)Stock made up to 1.5 pints / 3.5 cup (remove)Olive Oil, 3 tbsp (remove)*Coconut Milk, 1 cup (remove)Carrots, raw, 4 medium (remove)Butternut Squash, 2.5 cup, cubes (remove)
Gently fry garlic and onions in olive oil until golden, then add spices and fry for 1 minutes. Add chopped veg and stir well to coat with spices.
Add coconut milk, tinned tomatoes and stock. bring to boil, lower heat and simmer for 30-40 minutes.
Serving Size: 7 x 4 ladle bowlfuls
Number of Servings: 8
Recipe submitted by SparkPeople user 1970CLEA.
Add coconut milk, tinned tomatoes and stock. bring to boil, lower heat and simmer for 30-40 minutes.
Serving Size: 7 x 4 ladle bowlfuls
Number of Servings: 8
Recipe submitted by SparkPeople user 1970CLEA.
Nutritional Info Amount Per Serving
- Calories: 150.3
- Total Fat: 7.2 g
- Cholesterol: 3.2 mg
- Sodium: 213.5 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 3.8 g
- Protein: 4.8 g
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