Slimming World Curried Butternut Squash Soup In The Soup Maker
Servings: 2
Calories: 121kcal
Ingredients
- Soup Maker
- 200 g Butternut Squash peeled and diced
- 200 g Carrots peeled and diced
- 2 Tbsp Quark
- 1 Tsp Mixed Spice
- 1 Tsp Coriander
- 1 Tbsp Cumin
- 1 Tsp Paprika
- 1 Tsp Garam Masala
- ½ Tsp Cayenne Pepper
- Salt & Pepper
- Chilli Flakes optional
Instructions
- Place your carrots and butternut squash in the bottom of your soup maker.
- Add to it 200ml of tap water.
- Add your seasonings and then place the lid on your soup maker.
- Cook on the chunky soup setting for 28 minutes.
- Once cooked, remove half the liquid, add the quark and blend.
- Serve with chilli flakes.
Notes
I have also been known to use Greek Yoghurt or Fromage Frais. Just use whatever suits you. Also try your best to keep it Syn free that way you can use your syns for other things.
This portion size served me for 2 big bowls of soup.
I normally add an OXO cube to my soup but it was so delicious without it I decided not to bother.
My curried butternut squash soup came out mild. Add more heat if that is your thing.
Nutrition
Calories: 121kcal | Carbohydrates: 25g | Protein: 5g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 86mg | Potassium: 751mg | Fiber: 6g | Sugar: 7g | Vitamin A: 28130IU | Vitamin C: 28.6mg | Calcium: 116mg | Iron: 3.6mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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