Curried Butternut Squash Soup (In A Soup Maker)
Curried butternut squash is deliciously spicy and velvety smooth when made in a soup maker!
Servings: 4
Calories: 71kcal
Ingredients
- 1 onion chopped
- 2 cloves garlic crushed
- 1 - 2 tsp curry powder*
- 500 g butternut squash diced
- Vegetable stock see notes
- Seasoning according to taste
- Optional garnish of chopped chives or coriander
Instructions
- Add the onions and garlic to the soup maker jug - optionally sauté the ingredients if you have this function.
- Add the butternut squash and curry powder.
- Add the stock pot/cube to the soup maker jug and pour hot boiled water from the kettle into the soup maker jug up to the MAX line. Alternatively, if you are using your own stock pour this in now up to the MAX line.
- Set off on smooth.
- When finished, season according to taste and optionally garnish with some fresh coriander leaves.
Notes
*use whichever curry powder you prefer, an all rounder is good, or you can opt for a more specific blend such as tikka masala.
Consistency
This soup has a fairly thin consistency - if you prefer a thicker soup add in more butternut squash, or a small medium potato.
Stock
You can use stock from a cube, pot, or make your own. I tend to use a stock pot, adding it directly to the soup maker jug and then adding the hot boiled water straight from the kettle to the soup maker. You can also make the stock up separately before pouring it into the soup maker.
Nutrition
Serving: 1 | Calories: 71kcal | Carbohydrates: 17g | Protein: 2g | Sodium: 268mg | Fiber: 5g | Sugar: 4g
