Chunky butternut mulligatawny

Chunky butternut mulligatawny

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(62 ratings)

Prep: 25 mins Cook: 40 mins


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

  • Freezable
  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal212
  • fat5g
  • saturates1g
  • carbs37g
  • sugars15g
  • fibre6g
  • protein6g
  • salt0.5g
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  • 2 tbsp olive or rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 onions, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 dessert apples, peeled and finely chopped



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 3 celery sticks, finely chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 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



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 3 tbsp mango chutney, plus a little to serve, if you like (optional)
  • natural yogurt, to serve


  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.

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Comments, questions and tips

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26th Feb, 2015
I added some grated freshy ginger and a hit of garlic - I imagine it would have been lacking without the extra spice. Very nice though and will definitely be making again - perfect for 5:2 days. I made half the quantity (there are only two of us) and there is loads left over (now in the freezer for a diet day next week).
12th Feb, 2015
Love this recipe, its so tasty and so easy to make! I added another stick of celery and some chicken and easily got 8 portions out of it. Worked out at 253 calories per portion with the additions and provided a very filling lunch!
2nd Feb, 2015
Really enjoyed this recipe. Made it for myself, the husband and the parents and it went down very well. Made it according to the recipe - had a lovely flavour and is very hearty - perfect for a snowy winter night! Recipe says serves six but you could get 8 portions out of this - and I promise, we aren't small portion people in my house!
31st Jan, 2015
I'm new to the site and really excited about fasting day recipes for the 5:2 diet. I haven't been able to find how many servings this recipe makes? Is there some information I haven't found yet on serving sizes? I'm very keen to make this recipe and know I'm serving 212 calories per serve. Thank you :)
2nd Feb, 2015
Are you viewing the website on a phone / tablet? If so, click where it says 'nutritional and other information' and it will show how many it serves. This recipe serves 6 :)
28th Jan, 2015
fantastic recipe, very tasty and smells amazing when its cooking. when I first made it, we had had a curry the night before and I didn't want rice again, so instead of adding the rice, I threw in a can of chickpeas which worked equally as well. have made it several times sine. its is a firm favourite in our house.
8th Oct, 2014
Great recipe, lovely substantial soup. Left overs put in the fridge but the rice tended to absorb the liquid, so reheated in the pan with the addition of more stock
10th Sep, 2014
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
17th Jun, 2014
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.
3rd Jun, 2014
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).


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