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    You are in: Home / Recipes / Curried Butternut soup Recipe
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    Curried Butternut soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    5 mins

    35 mins

    Norahs Girl's Note:

    Butternuts a very popular here in South Africa and this is one of my Favourite recipes

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    Units: US | Metric


    1. 1
      Simmer butternut in chicken stock in a covered pot until soft, then purée.
    2. 2
      Melt butter in pan and fry the onion and mushroom in the butter until soft.
    3. 3
      Add flour and curry powder and stir over low heat for about four minutes.
    4. 4
      Add butternut to the onion and mushroom mix and bring to a gentle boil.
    5. 5
      Add salt, black pepper and sugar.
    6. 6
      Stir in the yoghurt and the brandy, but don't let it boil.
    7. 7
      Serve in heated soup dishes.

    Ratings & Reviews:

    • on June 28, 2010


      Gr8 soup! Have tried many variations and this was one of my favourite. Must admit though, I replaced yoghurt for cream. . . .Thank you fellow South African!

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    • on June 02, 2010


      I was apprehensive about curry and yogurt AND Brandy in one dish but this soup is Delicious! My husband loved it and has declared it his new favourite! I served the sautéed mushrooms separately for the fungi phobic members of the family and found the portion I had without the mushrooms was nicer than the one with mushrooms!

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    • on March 24, 2010


    Read All Reviews (7)


    Nutritional Facts for Curried Butternut soup

    Serving Size: 1 (233 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 157.9
    Calories from Fat 44
    Total Fat 4.9 g
    Saturated Fat 2.9 g
    Cholesterol 12.8 mg
    Sodium 45.8 mg
    Total Carbohydrate 25.0 g
    Dietary Fiber 4.0 g
    Sugars 7.2 g
    Protein 3.4 g

    The following items or measurements are not included:


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