Chunky butternut mulligatawny

Chunky butternut mulligatawny

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(71 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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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).
27th May, 2014
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.
27th Mar, 2014
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.
11th Mar, 2014
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
3rd Mar, 2014
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.
27th Feb, 2014
Really very good. Extra chilli and garlic in there for me
26th Feb, 2014
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.
19th Feb, 2014
Very easy, tasty and it makes loads of soup!


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