Appetizers / Soups / Salads

Curried butternut squash and pumpkin soup takes several minutes to prepare.

Curried butternut squash and pumpkin soup takes several minutes to cook.

Curried butternut squash and pumpkin soup makes 4 servings.

The ingredients for Curried butternut squash and pumpkin soup are:

Butternut squash - peeled and chopped into small pieces (600g)
Pumpkin - peeled and chopped into small pieces
(200g)
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

Here is how you make Curried butternut squash and pumpkin soup:

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 softGently fry the onion in a large pan with the rest of the oil until softAdd 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 smoothAdd 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 hotNumber of Servings: 4Recipe submitted by SparkPeople user BALLET_BUNNY.

The nutritional information for Curried butternut squash and pumpkin soup is:

• 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