Appetizers / Soups / Salads

Curried butternut squash and vegatable soup is for Soup.

Curried butternut squash and vegatable soup takes 10 minutes to prepare.

Curried butternut squash and vegatable soup takes 60 minutes to cook.

Curried butternut squash and vegatable soup makes 6 servings.

The ingredients for Curried butternut squash and vegatable soup are:

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.

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

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.Enjoy!PS. this makes 6bowl fills of yummy soupNumber of Servings: 6Recipe submitted by SparkPeople user JOFORESTQUEEN.

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

• 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

The dietary needs meet for Curried butternut squash and vegatable soup is Low Fat