COCONUT CURRY BUTTERNUT SQUASH SOUP
Very filling and even a little naughty, this butternut squash soup is a decadent appetizer. Butternut squash is hearty on its own, but the coconut milk makes the mixture truly rich. Serve with a warm baguette.
Provided by Mint&Mangos
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 2h3m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 27.6 g, Cholesterol 10.2 mg, Fat 22.8 g, Fiber 5.4 g, Protein 6.5 g, SaturatedFat 15.2 g, Sodium 624.3 mg, Sugar 5.8 g
COCONUT CURRIED BUTTERNUT SQUASH SOUP
© 2014 Turner Broadcasting System, Inc. All rights reserved. Most restaurants prepare this perennial favorite with butter, plenty of oil and sometimes even heavy cream. Use coconut milk for a dairy-free, yet creamy and delicious, butternut squash soup. The addition of curry powder provides both flavor and nutrients. The spice that gives curry powder its orange color is turmeric, a powerful antioxidant that's also loaded with iron.
Provided by Turner Broadcasting
Categories Lactose Free
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 12
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 COCONUT CURRY
This was inspired from the lovely little butternut squashes at the Farmer's Market last week. I used my recipe: recipe #84474 as a base, switched the sweet potatoes for butternut squash, and added a can of coconut milk, and came up with this! I did take the time to toast and grind whole cumin and corriander, but feel free to use the already-ground versions of these spices as well. Also, roasting your butternut squash with some salt pepper and curry powder brings a wonderfully deep and carmelized flavor to your curry
Provided by Kozmic Blues
Categories Curries
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
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).
BUTTERNUT SQUASH 3 WAYS: CURRIED COCONUT BUTTERNUT SQUASH SOUP
You can get three meals from just one roasted squash. This warming, luscious soup, made with a third of a squash, is flavored subtly with aromatics and curry powder, then smoothed out with rich coconut milk. Put the remaining squash to use in Butternut Squash Salad and Mushroom Ravioli with Brown Butter, Sage and Butternut Squash.
Provided by Food Network Kitchen
Time 1h20m
Yield 2 servings
Number Of Ingredients 10
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, BUTTERNUT SQUASH CURRY
This recipe actually came from the magazine, House Beautiful, but don't hold this against it. This makes a great alternative from your traditional chicken curry and always goes down well.
Provided by Lisa Connelly
Categories Curries
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Using a large, heavy based saucepan, heat the sunflower oil and add the onion.
- Over a gentle heat, cook this for 7-8 mins, until the onion is golden and tender.
- Add garlic and squash.
- Cook over a medium heat for 3-4 minutes.
- Stir occasionally.
- Stir in the coconut milk, curry paste and stock and bring it all to the boil.
- Add the lemon grass, reduce the heat and cover the pan.
- Allow to simmer for 25-30 mins or until the squash is tender.
- Remove the pan from the heat and stir in the coriander, lime juice and spinach.
- Serve immediately, ideally with rice.
Nutrition Facts : Calories 248.3, Fat 18.9, SaturatedFat 13.2, Sodium 44.9, Carbohydrate 20.9, Fiber 3.8, Sugar 4.3, Protein 4
SOUP THAI CURRY AND COCONUT BUTTERNUT SQUASH SOUP
Make and share this Soup Thai Curry and Coconut Butternut Squash Soup recipe from Food.com.
Provided by Timothy H.
Categories Vegetable
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 156.5, Fat 3.5, SaturatedFat 0.6, Sodium 798.3, Carbohydrate 29.1, Fiber 4.8, Sugar 5.9, Protein 5.8
BUTTERNUT SQUASH AND COCONUT SOUP
Creamy and velvety, this is a real autumnal soup. The coconut cream goes really well with the earthy squash and spices. Serve with lots of crusty bread.
Provided by tummy_mummy
Categories Pumpkin
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large heavy-based pan. Add the garlic, ginger, shallots and cook until the shallots soften slightly.
- Add the squash and the stock, bring to the boil and simmer until squash is soft.
- Add the spices and coconut, stirring until the coconut melts.
- Blend until smooth and creamy.
- Return to the pan and heat through. Before serving garnish with coriander.
Nutrition Facts : Calories 301.2, Fat 18.8, SaturatedFat 13.6, Sodium 21.6, Carbohydrate 36, Fiber 5.6, Sugar 5, Protein 4.3
COCONUT CURRY BUTTERNUT SQUASH SOUP/PUREE
Can be served thick as a puree to accompany an Indian dinner, or turkey.... and thinned out is a wonderful hearty vegetarian soup. I prefer the soup!
Provided by Raquel Grinnell
Categories Vegetable
Time 2h15m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 374.4, Fat 17.2, SaturatedFat 11.6, Sodium 219.9, Carbohydrate 57.2, Fiber 10.3, Sugar 15.7, Protein 6.8
BUTTERNUT CURRY SOUP
Combine the complex flavors of curry with seasonal butternut squash to create a soup that is perfect on your holiday table or any cold weather meal.
Provided by College Inn
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.
- 2. Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.
- 3. Puree squash mixture with immersion blender or in food processor or blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.
- VARIATION: To make Butternut Ginger Soup, prepare recipe as directed, except substitute 1 tablespoons minced fresh ginger for curry powder.
Nutrition Facts : Calories 161.5, Fat 6.9, SaturatedFat 3.9, Cholesterol 15.3, Sodium 97.4, Carbohydrate 24.5, Fiber 3.6, Sugar 7.3, Protein 4.3
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