![Curried Butternut Cream Soup Curried Butternut Cream Soup](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/17E8EC27-E432-4D0B-A899-4B0CDFE92DDD/Derivates/25C09EC7-AC74-43B2-A66F-68EDAFF71D18.jpg)
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Ingredients
- 150 g carrots, cut in pieces (2 cm)
- 250 g leeks, cut in pieces (2 cm)
- 1 Tbsp curry powder
- 50 g olive oil
- 600 g butternut squash, peeled and deseeded, cut in chunks (3-4 cm)
-
500 - 600
g water
or 500 - 600 g vegetable stock - 1 tsp salt
- 1 pinch ground black pepper
- 100 g single cream
-
croutons, for garnishing
or fresh chives, finely chopped, for garnishing
- Nutrition
- per 1 portion
- Calories
- 1152.7 kJ / 275.8 kcal
- Protein
- 5 g
- Carbohydrates
- 21.4 g
- Fat
- 18.9 g
- Fiber
- 6.2 g
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