Butternut soup

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 135.4
  • Total Fat: 2.8 g
  • Cholesterol: 7.5 mg
  • Sodium: 22.2 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 6.4 g
  • Protein: 3.3 g

View full nutritional breakdown of Butternut soup calories by ingredient
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Introduction

Home made Home made
Number of Servings: 16

Ingredients

    3000 grams Butternut Squash
    1 serving Granny smith apple - 1 med. apple
    7ml curry powder
    2 large Onions, raw
    50 grams Butter, unsalted
    40 grams Flour, white
    1 large (3-1/16" dia) Oranges
    2 cup Milk, nonfat (skim milk)
    water and stock cubes to make 4 litres

Directions

Peel, seed and dice the butternuts. Peel, core and chop the apple. Peel the onions and chop. In a large saucepan, sauté the chopped onions in the butter/margarine. Add the curry powder and fry the mixture lightly. Add the butternut and apple and sauté the mixture for a while. Add the flour and stir-fry lightly.

Dissolve the chicken stock cubes in the boiling water. Add the stock, together with the milk, and salt, to the butternut mixture. Add the orange zest and juice. Simmer, with the lid on, over moderate heat until the butternut pieces are soft. Stir the mixture occasionally.

Puree or blend until smooth. The colour of the soup should be a deep yellow and the texture creamy. Serve the soup hot.

Each bowl of soup may be garnished with a teaspoon of cream, a little finely chopped parsley or a little zest from an orange.

Makes approx 4 litres of soup.

Serving Size: 1 cup 250 ml

Number of Servings: 16

Recipe submitted by SparkPeople user DIANES356.

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