Curried Butternut Squash Soup With Shrimp Food

BUTTERNUT SQUASH SOUP WITH SHRIMP

Steps:

• Cut the squash into 1/2-inch pieces and set aside. In a large Dutch oven or heavy pot, melt 1 tablespoon butter over medium. Add shrimp and cook until opaque throughout, 6 minutes. Transfer to a plate; cover with foil.
• Increase heat to medium-high. Add 1 tablespoon butter, onion, and chopped sage; cook until onion is softened, 8 minutes. Add squash, cayenne, and broth and bring to a boil. Reduce heat and simmer until squash is tender, 20 minutes. Season with salt. Transfer half the mixture to a blender. Add sour cream and puree until smooth (use caution when blending hot liquids). Return to pot along with shrimp; stir to combine. To serve, divide soup among four bowls; top with fried sage leaves, if desired.

CURRIED BUTTERNUT SQUASH SOUP

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.

CURRIED BUTTERNUT SQUASH SOUP WITH SHRIMP

Steps:

• Heat your oven to 425°F.
• Cut the butternut squash in half, length-wise, and scoop out the seeds. (Discard the seeds or save for another use). Place the butternut squash on the prepared pan, drizzle with olive oil, and season with salt and pepper.
• Roast for 45 minutes, or until a fork pearces the squash easily.
• Let cool, scoop the squash from the skin and place in your blender.
• Meanwhile, add in the unsalted butter to a large soup pot over medium heat. When the butter is melted, add the potatoes, carrots, and onions. Cook, stirring frequently, until the vegetables are soft and the onion is translucent, about 15-20 minutes. Add the garlic and cook for 1 more minute.
• Stir in 4 cups of broth and the bay leaves. Bring to a boil, then down to a simmer until the veggies are very soft , about 10 minutes.
• Discard the bay leaves and transfer the shrimp and broth to the blender.
• Cover and blend on medium-high until all the veggies are pureed.
• Pour the veggie mixture back into the pot. Stir in the milk, remaining 4 cups of broth, shrimp (tails reoved),c urry powder, thyme, ginger, and lime juice. Simmer for 5 minutes, or until the flavors meld and the shrimp is cooked through.
• Drizzle with sriracha, as desired.

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.

WW CURRIED BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 425 degrees. Place squash and onion in a large baking dish. Pour in chicken broth and bake, uncovered, stirring occasionally, about 1 hour. (It's OK if some of the pieces get browned, this will add to the roasted flavor of the soup.).
• Remove from oven and let the vegetables cool for about 15 minutes; puree in batches in a blender or food processor.
• In a small skillet, toast curry powder over low heat until fragrant, about 2 minutes; stir into pureed soup. Season to taste with salt and pepper; garnish with sour cream and scallions.

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:

• 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!

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:

• 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.