Butternut Squash and Brown Rice Soup with Coriande by Julie Montagu | Mealz

Butternut Squash and Brown Rice Soup with Coriande


5 Servings

5 min Prep, 1 h Cook


Allergy Friendly


This is a fairly easy to make dish that doesn’t require too many ingredients; you’ll likely find that you have most of them in the cupboards already!

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Cooking Stages

    • Heat the coconut oil at a medium-high heat in a large skillet.

    • Add the onions, garlic, spices and chilli to the skillet and stir well for a few minutes.

    • Add the butternut squash chunks to the skillet and continue to stir.

    • After five minutes pour the vegetable stock in to the skillet with half of the rice.

    • Lower the heat to a gentle simmer.

    • Place the seeds that you saved from the squash in the oven and roast at a medium-high heat for 15 minutes.

    • Add the remaining rice to a pan of boiling water and cook as per the instructions on the pack.

    • Once the rice is cooked, you can blend the contents of the skillet and then add into the second pan.

    • Mix together well and serve into bowls before garnishing with coriander.

Nutrition Facts

Serving Size 44 g

Amount Per Serving
Calories 17.6 cals1%
% Daily Value*
Kilojoules 73 kJ1%
Fat 0 g0%
Sodium 1.8 mg0%
Carbohydrate 4.1 g1%
Protein 0.5 g1%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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