Curried Butternut Squash Soup With Crab Food

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SPICED BUTTERNUT SQUASH SOUP WITH CRAB AND HERB OIL



Spiced Butternut Squash Soup with Crab and Herb Oil image

Provided by Food Network Kitchen

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons unsalted butter
1 large shallot, sliced
4 cups peeled and diced butternut squash (about 1 1/4 pounds)
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth or stock
1/2 cup heavy cream
1 cup loosely packed fresh flat-leaf parsley leaves
1/2 cup grape seed oil
2 teaspoons harissa (See Cook's Note)
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon finely grated fresh ginger
8 ounces fresh lump crab meat, picked through to remove any shells
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon finely chopped fresh mint

Steps:

  • Melt the butter in a 4-quart heavy saucepan over medium heat and cook the shallot, stirring, until translucent, about 4 minutes. Add the squash, coriander, cumin, 1/2 teaspoon each salt and pepper. Stir until coated. Pour in the broth and bring to a simmer and cook, uncovered, until the squash is very tender, 25 to 30 minutes.
  • Carefully puree the soup with an immersion blender or in a stand blender, in batches, until very smooth. Return the soup to the saucepan and stir in the cream. Season salt and pepper. Reheat the soup before serving if necessary.
  • Bring a small saucepan of water to a boil. Add the parsley and cook, uncovered, until bright green, 30 to 45 seconds. Transfer with a slotted spoon to a bowl of ice water and then drain and pat dry. Puree in a blender with the grapeseed oil until the oil is bright green, about 1 minute. Strain the parsley oil through a fine-mesh sieve. Do not press on the solids. Whisk the harissa and 1 tablespoon water together in a small bowl until smooth.
  • Whisk the oil, lemon juice, ginger, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl. Add the crab, cilantro and mint and gently toss to combine.
  • Divide the hot soup evenly among 4 serving bowls and mound some crab salad in the middle of each bowl. Drizzle each bowl with parsley oil and harissa.

CURRIED BUTTERNUT SQUASH SOUP



Curried Butternut Squash Soup image

Provided by Ellie Krieger

Time 40m

Yield 4 servings (1 serving is 1 1/2 cups)

Number Of Ingredients 9

1 tablespoon canola oil
1 medium onion, chopped (about 2 cups)
2 cloves garlic, minced
1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
6 cups low-sodium chicken broth or vegetable broth
1 tablespoon plus 2 teaspoons curry powder
1/2 teaspoon salt, plus more, to taste
2 tablespoons honey
4 teaspoons plain low-fat yogurt, for garnish

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.

CURRIED BUTTERNUT SQUASH SOUP



Curried Butternut Squash Soup image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 11

2 halves roasted butternut squash
2 cups vegetable broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon curry powder
Salt and ground black pepper
Lime Crema, recipe follows
Lime zest, to garnish, if desired
1/2 cup reduced-fat sour cream
1/4 teaspoon lime zest
1 tablespoon lime juice

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



Curried Butternut Squash Soup image

To make this into a vegetarian soup use vegetable broth (see my recipe#190133) adjust all seasonings to taste. One medium onion can be replaced for the leek if desired.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

3 tablespoons butter or 3 tablespoons olive oil
1 large leek, chopped
1 stalk celery, diced
1 -2 tablespoon fresh garlic (or to taste)
1 -2 teaspoon dried red pepper flakes (or to taste)
3 teaspoons sugar
2 -3 tablespoons curry powder (or to taste)
2 teaspoons cumin (or to taste)
3 lbs butternut squash, peeled and chopped
6 cups chicken broth
2 granny smith apples, peeled and chopped
1/3 cup evaporated milk or 1/3 cup whipping cream
salt and black pepper, to taste
crouton (optional)

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.

Nutrition Facts : Calories 272.6, Fat 9.1, SaturatedFat 4.8, Cholesterol 19.3, Sodium 832.8, Carbohydrate 43.8, Fiber 7.2, Sugar 14.9, Protein 9.1

CURRIED BUTTERNUT SQUASH SOUP



Curried Butternut Squash Soup image

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

2 tablespoons butter
1 cup finely chopped onion
4 cloves garlic, minced
4 cups chicken broth
1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch pieces
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ cup half-and-half
2 tablespoons honey
¼ cup sour cream, or to taste

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 BUTTERNUT SQUASH SOUP



Curried Butternut Squash Soup image

Make and share this Curried Butternut Squash Soup recipe from Food.com.

Provided by Cochise

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon canola oil
1 medium onion, chopped (about 2 Cups)
4 garlic cloves, minced
1 (2 1/2 lb) butternut squash, peeled, seeded and cut into 1-inch cubes
6 cups low sodium chicken broth
1 tablespoon curry powder
1 teaspoon curry powder
salt and pepper
2 tablespoons honey
2 tablespoons butter
plain low-fat yogurt (to garnish)

Steps:

  • Heat oil over medium heat in a 6qt stockpot.
  • Add onions and garlic and saute until soft, about 6 to 7 minutes.
  • Add squash, broth, curry powder and salt and pepper and bring to a boil.
  • Reduce heat and simmer until squash is tender, about 15 to 20 minutes.
  • Remove from heat and stir in honey and butter and puree until smooth.
  • Reseason with salt and pepper to taste.
  • Ladle into serving bowls and add a dollop of yogurt.
  • ENJOY!

Nutrition Facts : Calories 322.1, Fat 12, SaturatedFat 4.7, Cholesterol 15.3, Sodium 163.1, Carbohydrate 51.2, Fiber 6.8, Sugar 16.6, Protein 10.8

CURRIED BUTTERNUT SQUASH SOUP



Curried Butternut Squash Soup image

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

1 tablespoon olive oil
1 medium red onion, chopped
1 garlic clove, minced
1 (3 lb) butternut squash
4 cups vegetable stock
1 tablespoon curry powder, plus more, to taste
1/4 teaspoon salt, plus more, to taste
1 (13 1/2 ounce) can low-fat coconut milk
6 teaspoons plain low-fat yogurt (for garnish)
30 butternut squash seeds, toasted

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

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