Coconut Curry Butternut Squash Soup Food

COCONUT CURRIED BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
• Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the squash. Sprinkle the squash with the salt if using and the black pepper. Roast the squash until fork tender, 50 to 55 minutes.
• Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups) and set aside.
• Heat the remaining 1 teaspoon oil in a large saucepan set over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes. Add the squash, broth and coconut milk to the saucepan. Bring to a boil, reduce the heat and simmer 5 to 7 minutes.
• Working in batches, puree the soup in a blender or food processor until smooth and silky. Serve warm and garnish with a little chopped parsley.

COCONUT CURRIED BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
• Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the squash. Sprinkle the squash with the salt if using and the black pepper. Roast the squash until fork tender, 50 to 55 minutes.
• Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups) and set aside.
• Heat the remaining 1 teaspoon oil in a large saucepan set over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes. Add the squash, broth and coconut milk to the saucepan. Bring to a boil, reduce the heat and simmer 5 to 7 minutes.
• Working in batches, puree the soup in a blender or food processor until smooth and silky. Serve warm and garnish with a little chopped parsley.

BUTTERNUT SQUASH 3 WAYS: CURRIED COCONUT BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
• Trim the top and bottom of the squash. Cut the squash in half lengthwise, scoop out the seeds with a large spoon and place the halves, cut-side down, on the prepared baking sheet. Rub the squash on all sides with 1 tablespoon of the olive oil. Roast until fork-tender, about 50 minutes. Let cool.
• Use a small spoon to scoop the flesh from the bottom (wider) parts of both squash halves. You should have about 2 cups. Place in a bowl and set aside. Reserve the remaining squash for another use.
• Place the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion, garlic, ginger and 1/2 teaspoon salt. Cook until the onion is softened but not developing any color; 3 to 4 minutes. Add the curry powder, stir to coat and cook until fragrant, about 1 minute. Add the squash and stir to coat.
• Add the chicken broth and bring to a boil. Reduce to a simmer and cook until slightly reduced and thickened, about 20 minutes.
• Transfer to a blender and blend until smooth. Return to the pot and add the coconut milk. Simmer over low heat until flavorful and reduced slightly, being careful not to let it boil (coconut milk will curdle), about 5 minutes. Season with salt.
• Divide the soup between 2 bowls and sprinkle each with some smoked paprika.

COCONUT CURRY BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place butternut squash in a baking dish, flesh side up. Brush 1 tablespoon melted butter over the flesh and top with 1/2 teaspoon salt, 1/2 teaspoon pumpkin pie spice, and cayenne pepper.
• Roast in the preheated oven until tender, about 1 hour. Remove squash from oven and cool for 15 minutes.
• Place a large stockpot over medium heat; add 1 tablespoon butter. Cook and stir onion in the melted butter for 2 minutes. Add curry powder; cook and stir for 1 minute. Stir in coconut milk; bring to a boil.
• Scoop flesh from the butternut squash and add to coconut milk mixture; mix in remaining 1/2 teaspoon salt, 1/4 teaspoon pumpkin pie spice, vegetable stock, and 1/4 teaspoon nutmeg. Bring to a boil, reduce heat to low, and simmer until soup is heated through.
• Blend soup using an immersion blender on low speed. Simmer until soup is smooth and thickened, about 20 minutes more. Add more vegetable stock for a thinner consistency and season with salt.
• Ladle soup into bowls and top each with pepitas and a pinch of nutmeg.

SOUP THAI CURRY AND COCONUT BUTTERNUT SQUASH SOUP

Steps:

• Preheat over to 400°F Cut the squash in half lengthwise and remove the seeds. Brush the cut sides of the squash with oil and place cut side down on a baking sheet. Roast for 45 minutes to 1 hour or until very tender. The squash should have a creamy texture. Once the squash has cooled enough to handle, scoop the flesh out of the peel using a spoon.
• In an heavy bottomed pot, heat the oil over medium heat. Add the onion, ginger and garlic and sauté until softened, about 3 minutes. Add the curry paste and cook for a few more minutes. The curry will start to give off a wonderful aroma. Stir in the chicken broth, coconut milk, salt, squash and shredded lime leaves. Simmer for 15 minutes. Remove from heat and stir in the lime juice. Puree soup with a hand mixer or in a blender. Serve garnished with unsweetened coconut toasted at 400°F for 2-3 minutes, or until golden brown.

BUTTERNUT SQUASH SOUP WITH COCONUT MILK AND CURRY

Steps:

• In a medium sized pot over medium heat, add a glug of olive oil.
• Add the onions and garlic andcook, stirring every so often until they are translucent.
• Pour in the water or broth and bring to a gentle simmer. Add the squash and stir, mashing the squash a bit to combine it with the broth.
• Let simmer for about 10 minutes. Remove from heat, add spices and puree until smooth.
• Return to the pot and add coconut milk, stirring to combine. Bring the soup back to a simmer for a few minutes. Add salt and pepper to taste.

COCONUT CURRY BUTTERNUT SQUASH SOUP/PUREE

Steps:

• Preheat oven to 375°F .
• Brush butternut squash with olive oil and spinkle with salt and peppe; lay cut side down on cookie sheet. Bake for about an hour or until fork tender. Let cool and scoop out flesh.
• Add rest of olive oil to a large heavy bottomed pot set at medium heat. Add onions, garlic, and ginger and saute till onion turns transluscent. Add red pepper and jalapeno, season with salt and pepper saute until softened, stirring often.
• Add soy sauce, red curry paste, garam masala/curry powder and stir to coat. Then add coconut milk, broth, squash and stir to combine.
• Bring to a boil and lower to simmer for 30 minutes. Puree with food mill, blender or immersion blender, adding extra broth depending on whether you'd rather have a puree or a soup. Season to taste. Sprinkle each serving with cilantro.

BUTTERNUT SQUASH COCONUT CURRY SOUP

Steps:

• Heat oil in saucepan; add onion and garlic. Sauté until lightly browned.
• Add stock, squash, and jalapeno; simmer until squash is tender, 10-15 minutes.
• Add coconut milk, lemon grass, lime leaves, fish sauce and sugar.
• Simmer (do not boil) for 10-12 minutes.
• Puree and strain through fine mesh strainer.
• Add lime juice and adjust to taste with sugar and more lime juice.

BUTTERNUT SQUASH COCONUT CURRY

Steps:

• Place cubed butternut squash on a foil lined baking sheet, sprayed with nonstick cooking spray.
• Sprinkle generously with curry powder, salt and pepper, and roast at 350 for 35-45 minutes, or until tender. You still want them to hold their shape when added to the curry, and not be mush :>.
• While squash cooks, heat 1-2 tsp of canola oil over medium heat.
• Add onions and a little bit of salt, and sauté 2-3 minutes, or until they begin to soften.
• Next, add the curry powder, cumin, corriander and cinnamon, and stir to coat the onions evenly with spices.
• Add tomatoes with their juices, and the chickpeas, stir to combine.
• Next, add the spinach, stirring to coat with cooking liquid.
• When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
• Add coconut milk and gently stir to combine.
• Finally, add the roasted butternut squash to the liquid, and stir to coat.
• Top with fresh chopped cilantro (optional) and serve over basmati rice (I like brown basmati).