Curried butternut squash & pumpkin soup

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Curried butternut squash & pumpkin soup calories by ingredient

Number of Servings: 4


    Butternut squash - peeled and chopped into small pieces (600g)
    Pumpkin - peeled and chopped into small pieces
    Olive oil (2 1/2 Tbsp)
    1 Onion - peeled and chopped
    50ml Single cream
    Vegatble stock made with 1 cube and 500ml water
    100 ml water
    1 tsp curry powder
    pinch 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.