CURRIED BUTTERNUT SQUASH AND APPLE SOUP
Madras curry powder adds warmth and earthiness to the otherwise sweet butternut squash, apple, and maple syrup in the soup. It has a bit more heat than regular curry powder, though either can be used here. Frozen, precooked squash will save time; you can also roast 1 (1 1/2-lb.) peeled, diced butternut squash ahead and refrigerate for later in the week. We opt for a sweet, Golden Delicious apple to contrast the tangy Greek yogurt; you can also use a Fuji or Braeburn apple.
Provided by Julia Levy
Time 25m
Yield Serves 4 (serving size: 2 cups soup, 3 Tbsp. yogurt, and 2 Tbsp. apple)
Number Of Ingredients 15
Steps:
- Heat butter and oil in a large Dutch oven over medium until butter melts. Add leek and chopped apple; cook 6 minutes, stirring occasionally. Stir in curry powder; cook 1 minute. Increase heat to medium-high. Add wine; cook 2 minutes or until liquid is reduced and slightly syrupy, stirring to scrape up browned bits. Add squash and stock to pan; bring to a boil. Reduce heat to medium-low, cover, and simmer 8 minutes or until apple and squash are very tender.
- Place half of the squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Cover opening in lid with a kitchen towel (to avoid splatters); blend until smooth. Repeat procedure with remaining half of squash mixture. Return soup to pan; stir in maple syrup, vinegar, salt, and pepper. Combine yogurt and 2 tablespoons water in a bowl. Divide soup among 4 bowls; top with yogurt mixture and julienne-cut apple.
Nutrition Facts : Calories 322, Carbohydrate 51 g, Fat 8 g, Fiber 5 g, Protein 13 g, SaturatedFat 3 g, Sodium 519 mg, Sugar 20 g
CURRIED BUTTERNUT SQUASH & APPLE SOUP - CROCK POT
A Cuisinart slow cooker recipe. Use vegetable stock instead of chicken stock for a vegetarian alternative.
Provided by mermaidmagic
Categories Lunch/Snacks
Time 6h26m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, melt butter over medium heat.
- Add onions& celery and cook for 2 to 3 minutes, until the vegetables are translucent.
- Add curry powder and ginger and cook for 5 to 6 minutes longer over low heat, until veggies are softened and spices are fragrant.
- Place butternut squash, apples, and rice in slow cooker (in that order).
- Add veggie mixture from skillet.
- Add chicken stock, salt and pepper.
- Cook on high for 1 hour, then reduce to low temperature and cook 5 additional hours.
- Puree the soup to a completely smooth texture with hand blender or blender.
- Enjoy!
CURRIED BUTTERNUT SQUASH SOUP
Provided by Robin Miller : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Scoop flesh out of butternut squash with a spoon. In a medium saucepan, combine broth, flesh of butternut squash, garlic powder, onion powder, curry powder, salt and pepper. Set pot over medium heat and bring to a simmer, about 10 minutes. Puree soup with an immersion blender until smooth. Ladle into bowls. Serve with a dollop of Lime Crema and garnish with extra lime zest, if desired.
- In a small bowl, combine sour cream, lime zest, and lime juice. Whisk to combine.
CURRIED BUTTERNUT SQUASH SOUP
Provided by Ellie Krieger
Time 40m
Yield 4 servings (1 serving is 1 1/2 cups)
Number Of Ingredients 9
Steps:
- Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.
- Ladle into serving bowls and add a dollop of yogurt.
ROASTED BUTTERNUT SQUASH SOUP AND CURRY CONDIMENTS
Steps:
- Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.
- Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.
BUTTERNUT SQUASH AND APPLE SOUP
Provided by Ina Garten
Time 1h
Yield 3 1/2 quarts
Number Of Ingredients 10
Steps:
- Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
- Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
- Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
- Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.
CURRIED BUTTERNUT SQUASH SOUP
This is an easy week-night recipe. *If you're bbqing on a weekend throw the butternut squash on the grill. Slice in half, then into quarters (without peeling), spray each slice with olive oil and put on the grill. Grill each side for about 4 minutes. Put aside and allow to cool while you eat your bbq. Use a spoon to gently pull the squash meat away from the skin. It adds great depth to this recipe. *To toast the seeds wash them in a colander, spread out in your toaster oven baking tray, sprinkle on some Lawry's season salt, and bake at 350 degrees F for approx 10 minutes.
Provided by waterbaby09
Categories Vegetable
Time 40m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- 1. Heat olive oil over medium heat in a 6-quart stockpot.
- 2. Add onions and garlic and saute until soft (but not brown), about 10 minutes.
- 3. Add the butternut squash, vegetable stock, curry powder and salt.
- 4. Bring to a boil and then simmer until the squash is tender, about 15 minutes.
- 5. Once the squash is cooked, turn off the heat and while stirring add the coconut milk.
- 6. Puree the soup with an immersion blender; or in batches in a blender until smooth.
- 7. Ladle into soup bowls and garnish with dollops of yogurt and toasted butternut squash seeds.
Nutrition Facts : Calories 136.9, Fat 2.7, SaturatedFat 0.4, Cholesterol 0.3, Sodium 110.9, Carbohydrate 29.4, Fiber 5.2, Sugar 6.2, Protein 2.9
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
CURRIED BUTTERNUT SQUASH SOUP
This is a soup that will keep you warm during a long, cold winter!
Provided by Marci Stohon
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until softened and browned, 10 to 15 minutes.
- Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer until squash is tender, about 15 minutes. Remove from heat. Stir half-and-half and honey into squash mixture.
- Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Ladle soup into serving bowls and top with a dollop of sour cream.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 43.8 g, Cholesterol 37.8 mg, Fat 13.3 g, Fiber 5.7 g, Protein 5.5 g, SaturatedFat 7.8 g, Sodium 1615 mg, Sugar 16.5 g
CURRIED APPLE BUTTERNUT SQUASH SOUP
Maybe you want a soup that's a little sweet, one that will fool your tastebuds into thinking that they're getting away with something. That something, my friends, is curried apple and butternut squash soup. If fall could be cooked and blended into a soup, it'd certainly be this one.
Provided by Marsha Gardner @mrdick1950
Categories Vegetable Soup
Number Of Ingredients 10
Steps:
- Warm the butter, olive oil, onions, and curry powder in a large uncovered stockpot over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally and scrape the bottom of the pot to keep the onions from sticking. Peel and cut up the apples and squash into smallish cubes.
- Add the squash, appples, salt, pepper, and water to the stockpot. Bring to a boil and cook for 30 to 40 minutes over low heat. Transfer the cooked pre-soup into a blender or food processor to puree. You'll have to do this in batches, so it will be handy to have an extra pot or bowl around to use as you blend. Don't be tempted to use an immersion blender; the squash will be too strong for it. Once all of the soup is blended and back in its rightful pot, slowly add the apple juice until it is the desired consistency.
- You won't need to add much to this soup. Just ladle it into a bowl and enjoy. It goes well with a side salad, and a crusty baguette is always helpful to soak up as much of the sweet goodness as you can.
CURRIED SQUASH AND APPLE SOUP
Make an autumn apple soup with our Curried Squash and Apple Soup recipe! Curry powder and apple cider vinegar flavor this tasty squash and apple soup.
Provided by My Food and Family
Categories Vegetable Recipes
Time 1h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Melt butter in large saucepan on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring occasionally. Stir in curry powder; cook and stir 1 min.
- Add squash, apples, broth and vinegar; stir. Bring to boil; cover. Simmer on medium-low heat 25 to 30 min. or until squash and apples are tender, stirring occasionally. Cool slightly.
- Process soup, in batches, in food processor until smooth. Return to saucepan. Add cream cheese; cook on medium-low heat 3 to 5 min. or until cream cheese is completely melted and soup is heated through, stirring constantly with whisk.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g
CURRIED BUTTERNUT APPLE SOUP
This is a rich sweet soup. It's great with a dollop of sour cream on the top. I add lots of pepper to mine. Fruit and veggies in one hit.
Provided by LilPinkieJ
Categories Lunch/Snacks
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy kettle, combine onions, celery, butter, and curry powder. Cover and cook over low heat until vegetables are tender (10 to 15 minutes), stirring often.
- Add cubed squash, chopped apples, and stock, and bring to a boil. Reduce heat, and simmer 20 to 30 minutes or until squash and apples are cooked thoroughly.
- Strain liquid and set aside.
- Puree the apple-squash mixture with one cup of the strained liquid. Add cider and remaining liquid to reach desired consistency.
- Optional: Garnish with grated apple, yogurt, or low-fat sour cream.
Nutrition Facts : Calories 181, Fat 5, SaturatedFat 3, Cholesterol 12.2, Sodium 46.8, Carbohydrate 36.1, Fiber 6.3, Sugar 10.8, Protein 2.9
CURRIED BUTTERCUP SQUASH AND APPLE SOUP
This hearty New England soup includes a buttercup squash base, apples and maple syrup for sweetness, and curry and cayenne pepper for hints of spice.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees. In a small bowl, whisk together sour cream, maple syrup, 2 tablespoons water, and a pinch of salt. Cover; refrigerate.
- In another bowl, toss pumpkin seeds with 2 teaspoons salt. Spread evenly over baking pan. Toast in oven until seeds are golden and begin to pop, 7 to 10 minutes. Set aside.
- Butter a 9-by-13-by-2-inch baking dish. Place squash, cut side down, and 1/2 cup water in dish. Bake until tender, about 1 hour. Let cool 45 minutes. Remove seeds, peel, and set aside.
- In a large stockpot over medium-high heat, melt butter. Add onions, celery, and carrots; cook, stirring, until onions are translucent, about 10 minutes. Add brown sugar and spices; cook, stirring, 5 minutes. Add apples and brandy; cook 10 minutes. Add squash and 12 cups water; simmer 1 hour. Let cool 30 minutes. Puree in food processor until smooth. Add honey, salt, and pepper to taste; pulse to combine.
- To serve, garnish with a dollop of maple cream, and sprinkle with pumpkin seeds.
CREAMY BUTTERNUT SQUASH, GREEN APPLE & CURRY SOUP
This is a wonderful soup for winter. It's very creamy & flavorful but it is low in calories because there is NO CREAM. If you don't tell... no one will know it's not a full-fat version!!
Provided by msmia
Categories Soy/Tofu
Time 1h
Yield 10 cups, 10 serving(s)
Number Of Ingredients 8
Steps:
- In a large soup pot, saute onion in oil until clear.
- Add curry powder & cook for 1 minute.
- Stir in stock, squash & apples. Bring to a boil.
- Simmer, covered until squash & apples are fork-tender.
- In a blender (or food processor)puree tofu and soup in batches
- Return to pot & season w/ salt & pepper.
Nutrition Facts : Calories 97.9, Fat 2.4, SaturatedFat 0.4, Sodium 7.3, Carbohydrate 19, Fiber 3.3, Sugar 6, Protein 2.9
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CURRIED BUTTERNUT SQUASH & APPLE SOUP RECIPE | …
From eatingwell.com
Category Healthy Butternut Squash RecipesCalories 234 per servingTotal Time 1 hr
- Melt butter with olive oil in a large pot over medium. Add onion, celery and carrots and stir to coat. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add curry powder; stir vegetables to coat thoroughly.
- Add squash, salt, pepper and 1 1/2 cups of the chopped apple to pot and stir to coat. Stir in chicken stock and water and bring to a boil over medium-high. Reduce heat to low, cover and cook, stirring occasionally, until butternut squash is soft when pierced with a fork, 20 to 25 minutes.
- Remove from heat and, working in 2 batches, pour soup into a heavy-duty blender. Secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute. Return soup to pot; reheat if needed. Serve with crème fraîche and garnish with remaining 1/2 cup chopped apple.
CURRIED APPLE AND BUTTERNUT SQUASH SOUP RECIPE - …
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CURRIED APPLE, PEAR & BUTTERNUT SQUASH SOUP - CLUB HOUSE
From clubhouse.ca
Cuisine IndianCategory Soups, Stews, And ChiliServings 6
- Preheat oven to 425°F (°C). Cut butternut squash lengthwise; remove and discard seeds. Brush with 2 tablespoons (30ml) of the olive oil, season with salt and pepper. Place squash cut-side down on large parchment-lined baking pan. Toss apple and pears with 1 tablespoon (15ml) of the remaining olive oil and season with Pumpkin Pie Spice. Set aside.
- Roast squash 20 minutes. Add apples and pears to baking pan. Roast 20 minutes longer or until squash is tender.
- Heat remaining 1 tablespoon (15ml) olive oil in large saucepan. Sauté shallots until translucent. Add curry, allspice, cloves, ginger and turmeric; stir to combine. Cook 1 to 2 minutes until fragrant. Deglaze saucepan with sherry, scraping to remove browned bits from bottom of saucepan. Transfer mixture to blender container.
- Scoop roasted squash into blender container, discarding skin. Add roasted pears and apple, 3 cups of the vegetable broth, maple syrup, nutmeg and cinnamon. (Work in batches if needed—be careful not to fill past the maximum fill line and avoid hot steam escaping from the top.) Cover, removing center cap to allow steam to escape.
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