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Curried butternut squash soup

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Ingredients

800 g de-seeded and diced to 2.5cm cubes Butternut Squash
2 quartered Onion medium
2 pints of hot water Vegetable stock
1½ g Curry Powder
1 sprig(s) picked and chopped Fresh Rosemary
1 pinch Salt
Freshly ground black pepper to season

Curried butternut squash soup

Features:
  • Vegan
  • Medium

Ingredients

Directions

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This is an outrageously tasty soup that can also be counted in the list of Weight watchers recipe that
keeps you feeling fuller for a long time keeping calories away.

Steps

1
Done

Step 1

Put the oven to preheat at 220°C/gas 4. Arrange the squash and onions for baking in a roasting pan. Bake uncovered for 45 minutes till the squash turns tender. Shift the arrangement to a saucepan and add stock to it. Bring it to boil by reducing the heat at a simmer for 15 minutes.

2
Done

Step 2

Cool the set up for 15 minutes and puree it in a blender in batches.

3
Done

Step 3

Take a small frying pan and toast the curry dust over low flame for 2 minutes till the fragrant is out. Take care not to burn it by stirring the pureed soup continuously.

4
Done

Step 4

Season the mix to taste and divide into the serving bowls garnish with rosemary and serve.

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