Peel, seed and dice the butternuts. Peel, core and chop the apple. Peel the onions and chop roughly. In a large saucepan, saute the chopped onions in the butter/margarine. Add the curry powder and fry the mixture lightly. Add the butternut and apple and saute the mixture for a while. Add the flour and nutmeg and stir-fry lightly.
Dissolve the chicken stock cubes in the boiling water. Add the stock, together with the milk, and salt, to the butternut mixture. Boil, with the lid on, over moderate heat until the butternut pieces are soft. Stir the mixture occasionally. Puree or blend until smooth. The colour of the soup should be a deep yellow and the texture creamy. Serve the soup hot.
Makes approx. 2 liters - 8 cups of soup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (217g)|
|Recipe Makes: 8|
|Calories from Fat: 49 (53%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 13.6mg||4 %|
|Sodium 333.5mg||12 %|
|Potassium 91.9mg||2 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 9.3g|
|Protein 1.1g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 93
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.