Butternut soup

Butternut soup

This soup is firm a favourite in many households.

  • 500ml hot chicken stock (use 2 stock cubes and 500 ml boiling water)
  • 500ml water (2 c)
  • 2 medium butternut (1 kg)
  • 1 large sweet potato, peeled and cubed (500g)
  • 2 large green apples, grated
  • 1 large onion, grated or chopped finely
  • 185ml split lentils (red) (¾ c)
  • 5ml curry powder (1t)
  • 1 orange, juice and zest (grated peel)
  • 150 ml plain, low fat yoghurt
  • grated nutmeg


  1. Pour the chicken stock and water into a very large saucepan.
  2. Peel and cube the butternut and sweet potato.
  3. Peel and grate the apple and onion or chop finely.
  4. Add the cubed butternut, sweet potato, green apples, onion, split lentils and curry powder to the stock and water and cook until soft, for about 45 minutes.
  5. If using the orange, peel the zest off half the washed orange (or grate the orange peel) and then squeeze out the juice. Set aside.
  6. Cool the soup slightly and then liquidize to desired consistency using a hand held processing stick, adding the juice of the orange and a little skim milk if too thick.
  7. Pour the soup back into the saucepan and add the orange zest or orange peel and then heat through gently. Add water if the soup is too thick.
  8. Serve in hot soup bowls with a swirl of low fat plain yoghurt (1T per person) if desired. Add a sprinkling of nutmeg.

Makes about 1 litre.


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