Vadouvan Butternut Squash Soup by RawSpiceBar  | Mealz

Vadouvan Butternut Squash Soup

2 Servings

10 min Prep, 50 min Cook

Easy

Allergy Friendly

Rating:

Get a craving for your favorite Fall recipe: Butternut Squash Soup with Vadouvan


Ingredients

Cooking Stages

    • Heat oil or butter in a large soup pot over medium-high heat.

    • Add leeks, cook, stirring until translucent, 6-8 minutes. Add salt and RawSpiceBar’s Indo-French Vadouvan and stir until fragrant, 1 minute. Add butternut squash, re-season with salt to taste. Cook until slightly brown, 8-12 minutes.

    • Stir in stock and water. Bring to a boil, reduce heat, cover, and simmer for 20-30 minutes, or until squash is tender. Season with black pepper and salt to taste. Puree to desired consistency.

    • Ladle into individual bowls and serve with plain yogurt or raita and crusty bread or naan. Enjoy!

Nutrition Facts

Serving Size 785.5 g

Amount Per Serving
Calories 552 cals28%
% Daily Value*
Kilojoules 2313 kJ28%
Fat 15 g23%
Sodium 662.1 mg29%
Carbohydrate 69.3 g23%
Protein 19.5 g39%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

0 Comments

Create an account now to save recipes & organize cookbooks