Curried Butternut Cream Soup

Curried Butternut Cream Soup

4.2 9 valoraciones

Prep. 20min

Total 35min

4 portions

Ingredientes

carrots cut in pieces (2 cm)
150 g
leeks cut in pieces (2 cm)
250 g
curry powder
1 Tbsp
olive oil
50 g
butternut squash peeled and deseeded, cut in chunks (3-4 cm)
600 g
water
500 - 600 g
500 - 600 g vegetable stock
salt
1 tsp
ground black pepper
1 pinch
single cream
100 g
croutons for garnishing

fresh chives, finely chopped, for garnishing

Inf. nutricional por 1 portion

Calorías 275.8 kcal / 1152.7 kJ

Proteína 5 g

Grasa 18.9 g

Carbohidratos 21.4 g

Fibra 6.2 g

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