Chunky butternut mulligatawny

Chunky butternut mulligatawny

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(11 ratings)

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Cooking time

Prep: 25 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 6

This spicy soup with basmati rice and apples is chunky, warming and wholesome - plus its low in fat and calories to boot.

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
  • Gluten-free
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
212
protein
6g
carbs
37g
fat
5g
saturates
1g
fibre
6g
sugar
15g
salt
0.5g

Ingredients

  • 2 tbsp olive or rapeseed oil
  • 2 onions, finely chopped
  • 2 dessert apples, peeled and finely chopped
  • 3 celery sticks, finely chopped
  • ½ small butternut squash, peeled, seeds removed, chopped into small pieces
  • 2-3 heaped tbsp gluten-free curry powder (depending on how spicy you like it)
  • 1 tbsp ground cinnamon
  • 1 tbsp nigella seeds (also called black onion or kalonji seeds)
  • 2 x 400g cans chopped tomatoes
  • 1½ l gluten-free chicken or vegetable stock
  • 140g basmati rice
  • small pack parsley, chopped
  • 3 tbsp mango chutney, plus a little to serve, if you like (optional)
  • natural yogurt, to serve

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Method

  1. Heat the oil in your largest saucepan. Add the onions, apples and celery with a pinch of salt. Cook for 10 mins, stirring now and then, until softened. Add the butternut squash, curry powder, cinnamon, nigella seeds and a grind of black pepper. Cook for 2 mins more, then stir in the tomatoes and stock. Cover with a lid and simmer for 15 mins.
  2. By now the vegetables should be tender but not mushy. Stir in the rice, pop the lid back on and simmer for another 12 mins until the rice is cooked through. Taste and add more seasoning if needed. Stir through the parsley and mango chutney, then serve in bowls with yogurt and extra mango chutney on top, if you like.

Recipe from Good Food magazine, February 2014

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Comments

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farah474's picture

Love hotpot stew-like recipes so made this and was really happy with the result. Built on the recipe to include meat - 500g small beef chunks (cooked with the apples and onions) , 2 cloves of garlic, 2 carrots and about 200g canned chickpeas. Didn't use celery. Was a bit cautious with the cinnamon, two-thirds of a tablespoon. Put in about 160g rice (used Thai Jasmine), and reduced the stock to 1 litre for a thicker, stew consistency. Topped it off with fresh spinach leaves and a splash of lime when serving.

jtweedie's picture
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Makes a lovely, thick, tasty soup. I didn't add the mango chutney though; I think that would have made it a bit too sweet and sickly.

I also adapted it into a chicken mulligatawny. I simply fried some thinly sliced chicken in a little of the curry powder, and added it in place of the butternut squash. Next time I'll adapt it a bit further by trying some alternative spices.

jtacon's picture

Quite good but I think I'll put less rice next time (maybe 100g) because with 140g, it ended more like a congee than a soup or even a stew. On the other hand, I'll put more squash (probably 1).

shazia_sadia's picture
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Just had this for dinner on a rainy wet May evening and it was de-lish.Perfect comfort food. Didn't have any cooking apples or mango chutney so made with out it. Followed rest of recipe more or less as above. A squeeze of lemon juice adds a nice finish. Definitely makes more than 6 servings.

_Roo_'s picture
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This is a great recipe! It turned out very thick, and more like a stew, but is very tasty and pretty easy to make (cutting up squash is always a bore). I cut up the onion, celery and apple really small, but left the squash fairly chunky.

It made enough for ten mug sized portions for lunch at work. I worked out that it cost about £4.50 for me to make the whole batch, including oil.

bitsymac's picture

Really pleased with the result of this soup it's very tasty , I used some extra chilli for a ill bit of kick would definitely make this again

Jenneil1's picture
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Really nice and filling soup. I used little pasta shells as ran out of rice worked just as well. One of those soups that's substantial enough to have in the evening.

franniban's picture

Really very good. Extra chilli and garlic in there for me

foodie64mum's picture
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Delicious! I'll definitely be making this recipe again and again. Half-quantities served 3 of us generously. I had to simmer the soup for 5 minutes longer at the end for the rice to cook properly.

shell-mcmillan's picture
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Very easy, tasty and it makes loads of soup!

boweri's picture

Fabulous and warming , for those who dislike chunky soup it's easily blended too.

Melanie Willoughy's picture

Was about to make a spicy apple & pumpkin soup when I spotted this receipe - fabulous. Easy to make and taste glorious. Plenty for six, and as only two of us, two more meals for the freezer. A real winter warmer.

mary-ellen's picture

Would recommend only a teaspoon of cinnamon and needed more stock in the end.

lauraheap's picture
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Really Yummy!
Only divided into four portions as was having for dinner but was very easy and would definitely make again.
Think it would be nice served with Naan!

Dottykez's picture

I loved this, perfect in every way.

sumpstersmith's picture

This is absolutely delicious but I used tsp not tbls for the curry powder & cinnamon & that was plenty spicy enough

michelleb1310's picture
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Totally delicious, very warming (I used 3tbs of curry powder) and added 160g rice as my hand slipped, lovely winter warmer soup. Will make again, and at these quantities it found it serves 8 not 6. TRY IT......

post2diane@aol.com's picture
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Loved it! Recipe is spot on and needed no alterations.

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