Curried Butternut squash soup

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Curried Butternut squash soup calories by ingredient
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yummy, filling and low calorie yummy, filling and low calorie
Number of Servings: 6


    Butternut squash - medium sized, peeled, deseeded and diced
    approx 3 medium potatoes, peeled and diced
    3 - 4 small carrots, peeled and diced
    Red Onions, 1 whole, or 2 small, peeled and diced
    Vegetable stock cube, made up with 3 cups / 1.5 pints boiling water
    2 tbsp of olive oil, (could be replaced with frylight)

    Garam Masala 2 tsp
    Cayenne Pepper 0.5 tsp
    Cumin Seed 2 tsp
    Ground 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.

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