Chunky Butternut Mulligatawny Recipe

Introduction

This chunky butternut mulligatawny is a comforting, flavorful soup with a delightful blend of spices and fresh ingredients. Perfect for a cozy meal, it combines tender squash, apples, and warm curry notes for a unique twist on a classic dish.

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 (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 extra to serve (optional)
• natural yogurt, to serve

Instructions

1. Step 1: Heat the oil in your largest saucepan over medium heat. Add the onions, apples, and celery along with a pinch of salt. Cook for about 10 minutes, stirring occasionally, until the vegetables are softened.
2. Step 2: Add the butternut squash, curry powder, ground cinnamon, nigella seeds, and a grind of black pepper to the pan. Cook for another 2 minutes, stirring to combine the spices with the vegetables.
3. Step 3: Stir in the chopped tomatoes and stock. Cover with a lid and simmer gently for 15 minutes until the vegetables are tender but still hold their shape.
4. Step 4: Add the basmati rice to the pan, replace the lid, and simmer for another 12 minutes until the rice is cooked through.
5. Step 5: Taste the soup and adjust seasoning if needed. Stir through the chopped parsley and mango chutney for a touch of sweetness.
6. Step 6: Serve the mulligatawny in bowls topped with natural yogurt and extra mango chutney if you like.

Tips & Variations

• Use vegetable stock for a vegetarian version or chicken stock for richer flavor.
• Adjust the amount of curry powder to suit your spice preference.
• Try adding cooked chicken or lentils for extra protein.
• Swap basmati rice with quinoa or cauliflower rice for a different texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The rice will absorb liquid as it sits, so you may need to add a splash of stock or water when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply use vegetable stock and omit the yogurt or replace it with a plant-based alternative.

Can I prepare this soup in advance?

Absolutely. The flavors develop nicely when left overnight. Just reheat before serving, adding extra liquid if the soup has thickened.

Chunky Butternut Mulligatawny Recipe

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★★★★★

4.5 from 131 reviews

• Author: Ethan
• Total Time: 42 minutes
• Yield: 4–6 servings 1x
• Diet: Gluten Free

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Description

This Chunky Butternut Mulligatawny is a comforting and flavorful gluten-free curry soup packed with tender butternut squash, apples, celery, and fragrant spices. Enriched with basmati rice and finished with fresh parsley and mango chutney, this hearty dish balances sweet and savory flavors perfect for a nourishing meal.

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Ingredients

Scale 1x2x3x

Main 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 (optional)
• Natural yogurt, to serve

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Instructions

1. Heat the oil and soften aromatics: Heat 2 tablespoons of olive or rapeseed oil in your largest saucepan over medium heat. Add the finely chopped onions, peeled and chopped apples, and celery sticks along with a pinch of salt. Cook for 10 minutes, stirring occasionally, until the mixture is softened and fragrant.
2. Add spices and butternut squash: Stir in the chopped butternut squash, 2-3 heaped tablespoons of gluten-free curry powder (adjust to taste), 1 tablespoon ground cinnamon, 1 tablespoon nigella seeds, and freshly ground black pepper. Cook for an additional 2 minutes to allow the spices to release their aroma.
3. Add tomatoes and stock, then simmer: Pour in the 2 cans (each 400g) of chopped tomatoes and 1½ liters of gluten-free chicken or vegetable stock. Stir well to combine. Cover the saucepan with a lid and let the soup simmer for 15 minutes, allowing the vegetables to soften without becoming mushy.
4. Cook the rice in the soup: After the vegetables have softened, stir in 140g of basmati rice. Replace the lid and simmer the soup for another 12 minutes, or until the rice is cooked through and tender. Taste and adjust seasoning if necessary.
5. Finish the soup and serve: Stir through the chopped parsley and 3 tablespoons of mango chutney to add freshness and sweetness. Ladle the chunky butternut mulligatawny into bowls and serve topped with a dollop of natural yogurt and extra mango chutney on the side if desired.

Notes

• Adjust the amount of curry powder depending on your desired spice level.
• Using gluten-free stock and curry powder makes this recipe safe for gluten-intolerant individuals.
• If you prefer a smoother texture, blend a portion of the soup before adding the rice.
• Serving with natural yogurt helps cool the spice and adds creaminess.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.

• Prep Time: 15 minutes
• Cook Time: 27 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Indian-inspired

Keywords: butternut squash soup, mulligatawny soup, gluten-free curry, Indian soup, winter soup, basmati rice soup, healthy soup