Butternut squash, ginger and honey soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Butternut squash, ginger and honey soup calories by ingredient
Introduction
A bright spicy soup, great with a wholemeal seeded pitta bread that has been toasted until crispy. A good lunch in a flask for work with some rough oat cakes. A bright spicy soup, great with a wholemeal seeded pitta bread that has been toasted until crispy. A good lunch in a flask for work with some rough oat cakes.Number of Servings: 6
Ingredients
-
2 Chopped Onions
1.5 lb Sweet Potatoes(peeled and chopped)
1 lb Butternut Squash (peeled and chopped)
2 tsp Grated Root Ginger
3 Chicken or vegetable OXO cube
2 tbsp Cumin seeds or ground
Salt and Pepper
1 tbspHoney
1 tbsp Curry Powder
1 tsp Ground ginger
1 Clove garlic crushed
Directions
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.