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Curried Butternut Cream Soup

Curried Butternut Cream Soup
4.4 12 ratings
Prep. 20 min
Total 35 min
4 portions
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Ingredients

  • carrots cut in pieces (2 cm)
    150 g
  • leeks cut in pieces (2 cm)
    250 g
  • curry powder
    1 Tbsp
  • olive oil
    50 g
  • butternut squash peeled and deseeded, cut in chunks (3-4 cm)
    600 g
  • water
    500 - 600 g
    500 - 600 g liquid vegetable stock
  • salt
    1 tsp
  • ground black pepper
    1 pinch
  • single cream
    100 g
  • croutons for garnishing
    fresh chives, finely chopped, for garnishing

Difficulty

easy

Nutrition per 1 portion

Protein 5 g
Calories 1152.7 kJ / 275.8 kcal
Fat 18.9 g
Fibre 6.2 g
Carbohydrates 21.4 g

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Also featured in

Community Stars Showcase Vol. 2 12 Recipes
UK and Ireland

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