Curried butternut squash and vegatable soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 157.5
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 52.6 mg
  • Total Carbs: 33.9 g
  • Dietary Fiber: 8.9 g
  • Protein: 7.9 g

View full nutritional breakdown of Curried butternut squash and vegatable soup calories by ingredient

Number of Servings: 6


    NB. The apricot spread is actually apricot Jam but could not find it in the list.

    I also used a left over baked potato and a portion of dried macaroni couldn't find that above.

    Also that is a pork stock cube but you can use another, thats just what I had to hand.


Get a big soup pan, invest in one they are indispensable especially if they can go in the oven too to be used for one pot dishes.

Put in the jam and melt it add spices to form a paste then add the water and chopped veg.

Leave to simmer with lid on for about an hour and make it smooth with a magic wand if desired. More boiling water may need to be added at this point.


PS. this makes 6bowl fills of yummy soup

Number of Servings: 6

Recipe submitted by SparkPeople user JOFORESTQUEEN.