Curried Butternut Cream Soup

Curried Butternut Cream Soup

4.3 10 ratings

Prep. 20 min

Total 35 min

4 portions

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 vegetable stock
salt
1 tsp
ground black pepper
1 pinch
single cream
100 g
croutons for garnishing

fresh chives, finely chopped, for garnishing

Nutrition per 1 portion

Calories 275.8 kcal / 1152.7 kJ

Protein 5 g

Fat 18.9 g

Carbohydrates 21.4 g

Fibre 6.2 g

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UK and Ireland

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