curried orange and butternut squash soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 92.1
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 44.3 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 5.3 g
  • Protein: 2.1 g

View full nutritional breakdown of curried orange and butternut squash soup calories by ingredient
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Number of Servings: 4


    2 medium onion(s)
    1 clove garlic
    1 portion butternut squash
    2 tablespoon curry powder
    1 medium orange(s)
    1 medium apple(s)
    2 portion Oxo Chicken Cubes
    2 teaspoon artificial sweetener
    1 pinch salt
    1 teaspoon pepper


Fry onion and garlic in spray oil until soft.
Add butternut squash
Fry for 2 mins
add stock, orange rind and juice, apple, sweetner and seasoning
Bring to the boil and simmer for 30 mins
Blend to a smooth consistency

Number of Servings: 4

Recipe submitted by SparkPeople user IWILLDOIT2010.

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