Curried Butternut Squash Apple Soup Crock Pot Food

CURRIED BUTTERNUT APPLE SOUP

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.

CURRIED BUTTERNUT SQUASH SOUP

Steps:

• Heat the butter in a large pot over medium heat; add in the leek, celery, garlic, red pepper flakes, sugar, curry powder and cumin; cook stirring for 3-4 minutes.
• Add in the chopped butternut squash, broth (or water) and apples; bring to a boil.
• Reduce heat and simmer for 30-40 minutes or until the squash is tender.
• Place half of the broth in a blender; process until smooth; transfer to a heat-proof bowl.
• Repeat with the remaining soup; return to the pot along with the soup from the bowl.
• Add in evaporated milk or whipping cream; cook for 2-3 minutes to heat through.
• Season with salt and lots black pepper.
• Ladle into bowls and sprinkle with croutons.

CURRIED BUTTERNUT SQUASH SOUP

Steps:

• In a 450-degree Fahrenheit (230-degrees Celsius) oven, roast the quartered and de-seeded butternut squash, along with the quartered onion, in the canola oil. Coat the vegetables liberally in the oil. This will take about 45 minutes.
• Remove from the oven and allow to cool a bit until you can handle the squash with your hands.
• Scoop the insides of the roasted squash into a pot and combine with the onion, coconut milk, vegetable broth, curry powder, salt, and white pepper.
• Simmer, covered, over low heat for 30 minutes.
• With an immersion (or "stick") blender, puree the soup into a smooth blend.
• Serve, hot.

CURRIED BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 350 F or 180°C.
• Place the diced squash on a lined baking tray and sprinkle it with brown sugar, the honey and 2 tablespoons butter.
• Roast until caramelized and soft to the touch, about 20 minutes.
• Roast the unpeeled banana in the oven at the same time.
• Melt the other 2 tablespoons butter in a large saucepan on medium heat and sweat the chopped onion, celery and carrot for a few minutes until tender.
• Add the garlic, curry powder, coriander, nutmeg and cinnamon and cook slowly for a few more minutes.
• When the squash is done, remove it from the tray and add to the soup.
• Take the banana from its skin and also add it to the soup, along with the chicken broth.
• You can scrape any sugar/honey mixture left on the tray lining into the soup as well.
• Simmer for a further 10 minutes, then add the coconut milk and blend until smooth.
• Thin out the soup, if desired, with a bit more broth.
• Blend again until smooth and pass the soup through a chinois or household strainer.
• Add lime juice and salt and pepper to taste.
• Ladle into bowls and serve with cilantro leaves as a garnish, a drizzle of truffle oil or a few toasted pumpkin seeds.
• The soup goes well with a chilled Gewurztraminer wine.

CURRIED BUTTERNUT SQUASH SOUP

Steps:

• Quarter the squash, clean it out, and put olive oil, salt and pepper on the inside and cook in the microwave until soft (about 5 minutes).
• In a large pot, heat rest of olive oil and fry onions and carrots with curry powder.
• Peel and chop squash into cubes and add to the onion mixture.
• Add chicken broth and bring to a boil. Simmer for 20 minutes
• Take the pot off the heat and melt in cheese, stirring.
• Let cool until lukewarm, then puree in the blender or with a hand blender. Add salt and pepper to taste.

CURRIED BUTTERNUT SQUASH SOUP

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.

CURRIED BUTTERNUT SQUASH SOUP

Steps:

• Slice butternut squash in half, lengthwise.
• Brush flesh sides of squash with olive oil.
• Bake for 1-½ hours at 375°F.
• Scoop flesh from skin. Set aside.
• In medium sized frying pan sauté apples, celery, carrots, and onion in 1tbs butter.
• Add ginger, curry powder, and cinnamon.
• In pot make a rue of remaining butter and flour.
• Heat 1 pint of heavy cream. Add to rue, stir well.
• Blend squash and sautéed apple mixture in blender. Add to rue/cream mix. Stir well.
• Cook on medium low heat until all is thoroughly heated, being careful not to burn.
• Serve hot & enjoy!