Spiced Butternut Squash Soup

Enjoy some winter cheer with our Butternut soup lightly scented with spices and orange.
Serves: 4
  • 1tsp vegetable oil
  • 1 onion, diced
  • 1 butternut squash, peeled and diced
  • 1 orange, zest and juice
  • 1 vegetable stock pot
  • 500ml water
  • 1tsp mild curry powder
  • 170g Carnation Evaporated Milk

You will also need...

  • Ridiculously easy!

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  • Prep time
    5 mins

    Cook time
    45 mins

Each serving typically contains

  • Energy 904kJ 215kcal 11%
  • Fat 5.5g 8%
  • Saturates 2.4g 12%
  • Sugars 20.7g 23%
  • Salt 1.10g 18%

of an adult's Reference Intake (RI)*
Energy per 100g: 215kJ/51kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. In a large saucepan, brown the onion in the oil.  Add the butternut squash and cook until the chunks begin turning a nice caramelised colour.
  2. Add the curry powder and stir for 1 minute to activate the spices. Add the juice and zest of the orange along with the vegetable stock pot and cover with water.
  3. Allow to boil until the butternut squash is cooked through.
  4. Remove from heat and add in the Carnation Evaporated Milk.  Blend everything with a hand blender until smooth and gently bring back to the heat.

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