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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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