Curried Butternut Squash Apple Soup Crock Pot Food

CLAIRE'S CURRIED BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash and place on a baking sheet.
• Bake in the preheated oven until tender, about 45 minutes. Allow squash to cool until easily handled; cut in half, scoop the seeds, peel, and chop the flesh.
• Heat olive oil in a skillet over medium heat; cook and stir onion and shallot until translucent, about 10 minutes. Add curry powder and turmeric and cook until evenly coated, about 2 minutes.
• Mix squash, apple, and ginger into onion mixture; add enough water to cover. Bring liquid to a boil, reduce heat to medium-low, and simmer until squash and apples are softened, about 15 minutes. Mash soup using a potato masher or blend with an immersion blender until squash is broken up.
• Mix coconut milk and salt into soup and simmer until heated through, about 3 minutes more.

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:

• 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:

• 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!

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.