Curried Butternut Chowder Food

CURRIED BUTTERNUT SQUASH SOUP

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.

VEGAN CURRIED VEGETABLE CHOWDER

Steps:

• Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the leeks, carrots and potatoes. Season with 1 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic, ginger, curry and cayenne. Cook, stirring, until the mixture is sizzling, about 1 minute. Stir in the coconut milk, vegetable broth and 4 cups water. Add the lime zest. Bring the soup to a rarpid simmer and cook until reduced slightly and the vegetables are almost tender, about 10 minutes.
• Add the cauliflower and chickpeas. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful, about 20 minutes more. Remove the lime zest. Season with salt and additional cayenne as needed. Stir in the lime juice and cilantro and serve with lime wedges.

CURRIED BUTTERNUT SQUASH SOUP

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

Steps:

• Heat a large pot over medium heat.
• Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
• Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
• Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional - for heat).
• Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
• Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
• Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
• Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.

CORN AND BUTTERNUT SQUASH CHOWDER

Steps:

• In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil).

MUSSEL, FISH AND BUTTERNUT CHOWDER ... OR STEW!

Steps:

• Please note that this is a simple and rustic dish, meant to serve with nice crusty bread and wine!
• Rinse the mussels (usually there are grit, and also remove any beards still left) and let defrost if frozen. Mussels on the half shell is usually sold par-boiled, so don't let them boil, just let them heat to simmering in the chowder.
• Cut the fish into large chunks. Likewise, if you have bought ready-cut butternut chunks, cut them into smaller pieces. Peel and chop the onion, and peel and chop the potatoes.
• While prepping those, heat the oil in a large pot.
• Fry, all at once, the onion, potatoes and butternut (or pumpkin) pieces. Stir well over high heat so they start to fry well.
• Add the chicken broth, turn heat down to a low simmer. After about 5 - 10 minutes, add the wine. (You could add water, or water and wine, but it is not as flavourful).
• Let simmer another 5 - 10 minutes, until vegetables are soft, then add the sugar, nutmeg, garlic and hot pepper flakes.
• Stir well, then add the fish. Simmer a few minutes until the fish turn opaque.
• Add the rinsed mussels. By this time some will have detached from the shells, and other will still be attached. No matter, that's the way it always goes, and just remove the empty shells!
• Stir through, and let the mussels simmer about 5 minutes.
• Add the lemon juice and the cream, stir through, let simmer for a few minutes, taste for seasoning, and it's ready.
• NOTE: You can make this earlier in the day or afternoon, let it cool, and then gently heat again. Do not let it boil. It develops more flavour when it has a chance to stand. Reheat over slow heat.

NEW ENGLAND SEAFOOD CHOWDER

Steps:

• To render fat, cook chopped bacon in heavy large saucepan over medium-high heat 5 minutes. Add chopped onions and sauté until onions are translucent, about 8 minutes. Add curry powder and stir 30 seconds. Mix in bottled clam juice, diced potatoes, diced butternut squash and bay leaves. Simmer 5 minutes. Add chopped kale leaves and simmer until vegetables are almost tender, about 10 minutes. Add 5 cups milk, 1 cup half and half and minced thyme. (Chowder can be prepared 1 day ahead. Cover tightly and refrigerate.)
• Bring chowder to simmer. Add fish and simmer until cooked through, about 3 minutes. Season to taste with salt and pepper. Discard bay leaves. Ladle chowder into bowls and serve.

CURRIED SEAFOOD CHOWDER

Steps:

• On medium-high heat, cook bacon in a large saucepan for 5 minutes.
• Add onions and cook until onions are translucent.
• Add curry powder, continuing to cook and stir for about 30 seconds.
• Add in clam juice, potatoes, butternut squash, and bay leaves.
• Cook and simmer for 5 minutes.
• Add chopped kale and simmer until vegetables are almost tender.
• Pour in milk, half and half and add thyme.
• Continue to cook until simmering.
• Ad fish and continue cooking until fish are cooked through.
• Add salt and pepper to taste.
• Throw out bay leaves.
• Ladle into soup bowls and serve hot.

CURRIED BUTTERNUT CHOWDER

Steps:

• Roast off your squash! I generally halve it, de-seed it and roast it at 350 face down in a little water. it takes 20-40 depending on the size, and if you give it a good jab and it squishes its done enough for soup.
• while the squash is roasting, is a good time to separate out your seeds for roasting. you can eat any of the winter squash seeds, and I do, often until I have a tummy ache. (a little oil, salt and pepper, 15ish at 325).
• As your squash is cooling, dice your red skin potatoes into tiny chunks and put them to boil in a separate pot. this will be your chunkyness after the soup is blended.
• In a soup pot saute your onions in olive oil or butter with a pinch of salt and pepper and a little curry powder. you're just opening up the flavor here so don't cook them until their clear.
• toss in your garlic, then start adding in your squash and stirring as you go. at this point i add a pinch of salt and a sprinkle of curry with every addition to the pot (every squash half). it helps the individual flavors open and incorporated the curry to everything. you can also add some spicy pepper powder too if you like. I use a no salt hot yellow curry blend, and probably something between 2-4 tablespoons of it total.
• add just enough water to the pot so that everything is fully covered, and simmer until your potatoes are soft.
• throw in 1/2 C of your corn, turn off the heat, and grab your immersion blender or food processer. then blend the whole batch until nice and creamy. return to the pot.
• at this point add in the rest of the frozen veg and your cooked redskins then turn it on med until everything is the same temperature.
• turn off the heat again and add in your cream. I put 1 cup, but I generally just add it while stirring until its a nice color and consistency. you can always use less, or even use coconut milk or whole milk. I generally wont use low fat milk in a creamy soup, so if you're not into the cream I would skip this whole bit and add a little extra water to the simmer.
• and now, you have soup! eat it with crusty bread, a nice bitter green salad and your favorite beverage. The leftovers are great for work for the rest of the week too!