Published Thursday, 13 June, 2013 by Hannah
Fry the onions, mixed herbs & garlic in a little oil.
add the potatoes, butternut squash, stock cubes and water then bring to the boil.
keep at a simmer then add curry powder (one teaspoon of hot, 1.5/2 of medium- up to personal taste)
simmer for 20 minutes or until the vegetables are cooked and soft.
blend with handheld blender or let cool then put into normal blender.
serve with bread.
spicy soup (4 servings)
this recipe is healthy and yummy!!
A little effort for a healthy, filling meal!
A deliciously quick, thick soup for a cold day and it is freezable too!
Serves 4. 129 Kcal/ 0.8g fat.