Curried Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Curried Butternut Squash Soup calories by ingredient
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Number of Servings: 8


    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.

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