CURRIED BUTTERNUT SQUASH AND APPLE BISQUE
This is the most requested recipe I make, it is the perfect fall and winter soup. Warning: Don't make it for Thanksgiving as people will fill up on it and be unable to eat the rest of the meal!
Provided by Gregg Bracke
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 3h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place squash onto a baking sheet cut-side down.
- Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
- Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
- Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
- Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.
Nutrition Facts : Calories 602.7 calories, Carbohydrate 61.8 g, Fat 40.6 g, Fiber 15.6 g, Protein 10.4 g, SaturatedFat 31.4 g, Sodium 584.1 mg, Sugar 15.9 g
COCONUT CURRIED BUTTERNUT SQUASH SOUP
Most restaurants prepare this perennial favorite with butter, plenty of oil and sometimes even heavy cream. Use coconut milk for a dairy-free, yet creamy and delicious, butternut squash soup. The addition of curry powder provides both flavor and nutrients. The spice that gives curry powder its orange color is turmeric, a powerful antioxidant that's also loaded with iron.
Provided by Food Network
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
- Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the squash. Sprinkle the squash with the salt if using and the black pepper. Roast the squash until fork tender, 50 to 55 minutes.
- Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups) and set aside.
- Heat the remaining 1 teaspoon oil in a large saucepan set over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes. Add the squash, broth and coconut milk to the saucepan. Bring to a boil, reduce the heat and simmer 5 to 7 minutes.
- Working in batches, puree the soup in a blender or food processor until smooth and silky. Serve warm and garnish with a little chopped parsley.
GINGER BUTTERNUT SQUASH BISQUE
This soup is filling enough for my husband, and it's vegetarian, which I love. The couple who introduced us made it for us on a freezing night and we've been hooked ever since. -Cara McDonald, Winter Park, Colorado
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Place squash in a greased shallow roasting pan, cut side down. Roast 40-45 minutes or until squash is tender. Cool slightly., In a large saucepan, heat oil over medium heat. Add carrots and onion; cook and stir until tender. Add garlic, ginger and curry powder; cook and stir 1 minute longer. Add broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until carrots are tender. , Scoop flesh from squash; discard skins. Add squash, coconut milk, salt and pepper to carrot mixture; bring just to a boil, stirring occasionally. Remove from heat; cool slightly. Process in batches in a blender until smooth., Return to pan; heat through. Top servings with rice, coconut, peanuts and cilantro.
Nutrition Facts : Calories 386 calories, Fat 21g fat (14g saturated fat), Cholesterol 0 cholesterol, Sodium 749mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 10g fiber), Protein 7g protein.
BUTTERNUT SQUASH BISQUE
Make and share this Butternut Squash Bisque recipe from Food.com.
Provided by MizzNezz
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In 3 qt saucepan, cover squash with water and cook until tender.
- Place in blender and puree.
- In the saucepan, melt butter, add onion and garlic.
- Cook until tender.
- Add pureed squash, broth, and spices.
- Heat to boiling; reduce heat and simmer 5 minutes.
- Add milk, heat through, stirring.
CURRIED CREAMY BUTTERNUT BISQUE
This soup combines at least two or three of my favorite flavors. Butternut squash is definitely my "Best Flavor" choice and Curry powder is very under used and under appreciated. Hubby says it is "DYNOWHOPPIN!" and he thought they would probably serve this at high end restaurants because it is so good. (Especially with the touch...
Provided by Pam Ellingson
Categories Other Appetizers
Time 30m
Number Of Ingredients 12
Steps:
- 1. Prepare the butternut by either microwaving or on stove top. For microwave, cut in half lengthwise, scoop out seed and pulp. Place face down in microwave safe casserole with a couple of tablespoons of water, cover with plastic wrap, and microwave until tender. (Time depends on microwave and size/thickness of squash), Let cool to avoid burns, and then scoop the meat/pulp out of the skin into a bowl when needed. For Stove top, prepare as for microwave, but peel outer skin,(careful, the skin is tough and slippery. Don't cut yourself.) cut into cubes and cook in saucepan until tender. Drain well.
- 2. For either method, coarsely mash the pulp until about 2/3 to 3/4 is smooth and there are still small chunks of squash in with the mashed pulp. Set Aside
- 3. In a med saucepan over med high heat, melt butter and stir in flour to make a roux. Stir and cook for about a minute or two to avoid raw flour taste. Add white part of green onions, milk, cream, seasoned salt and pepper. Stir over medium heat until thickened, whisk in curry powder and hot sauce.
- 4. Add mashed squash to cream sauce, stir well and adjust seasonings. Add more curry powder if desired, salt and pepper. Heat to serving temperature, do not boil.
- 5. To serve, whip a small amount (1/4 to 1/3 cup) of whipping cream to very soft peaks (DO NOT ADD SUGAR). Swirl a small spoonful of whipped cream through the soup, sprinkle with chopped green onion tops (Or chives) and serve with a lemon wedge on the side of the bowl to squeeze over just before eating. Or use a small dollop of cream and a sprinkle of curry powder on top.
CURRIED CARROT BISQUE
Make and share this Curried Carrot Bisque recipe from Food.com.
Provided by Jacques Lorrain
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter over medium heat in pot. Stir in carrots, leeks, ginger, garlic
- and curry powder.
- Saute for about 5 minutes or until leeks soften slightly.
- Pour in chicken stock, bring to a boil, lower heat and simmer, covered, 20 ~ 25 minutes or until vegetables are tender.
- Puree in a blender or food processor.
- Return to heat, add whipping cream, salt and pepper and simmer for 5 minutes.
- Garnish with grated carrot. Serves 4 to 6.
- The Globe and Mail -----
Nutrition Facts : Calories 273.1, Fat 14.8, SaturatedFat 7.9, Cholesterol 42.8, Sodium 493.4, Carbohydrate 28.3, Fiber 4.7, Sugar 11.4, Protein 8.5
CURRIED BUTTERNUT-SHRIMP BISQUE
I love to make this for my family--they say the flavor is comfort food. This is a wonderful starter soup for a Thanksgiving meal.
Provided by southern chef in lo
Categories Onions
Time 40m
Yield 9 cups
Number Of Ingredients 12
Steps:
- Peel shrimp, and devein, if desired. Set aside.
- Melt butter in a 4-quart heavy saucepan over medium-high heat; add onion, and sauté 7 to 8 minutes or until tender. Reduce heat to medium; add squash, and cook, stirring occasionally, 15 minutes or until tender.
- Add 1 can broth, shrimp, curry, and thyme, and cook 2 to 3 minutes or just until shrimp turn pink. Let cool slightly.
- Process mixture in a blender or food processor until smooth, stopping to scrape down sides.
- Return mixture to saucepan; add remaining broth, and bring to a boil. Stir in 1 cup whipping cream, salt, and pepper; reduce heat to low, and simmer 5 minutes. Garnish, if desired.
Nutrition Facts : Calories 261.5, Fat 15.2, SaturatedFat 8.9, Cholesterol 110, Sodium 818.8, Carbohydrate 21.4, Fiber 3.5, Sugar 4.5, Protein 12.2
CURRIED BUTTERNUT SQUASH BISQUE
Make and share this Curried Butternut Squash Bisque recipe from Food.com.
Provided by Annacia
Categories Vegetable
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F
- Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet.
- Roast until tender, about 1 hour.
- Cool slightly and scoop squash out into large bowl.
- Measure 3 cups squash (reserve any remaining squash for another use).
- Melt butter in large pot over medium-high heat.
- Add onion, carrots, and apple, saute 5 minutes.
- Add curry paste; stir 2 minutes.
- Add chicken broth, bay leaves, and 3 cups squash.
- Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour.
- Discard bay leaves.
- Working in batches, puree soup in blender until smooth.
- Return to same pot.
- Stir in cream and honey.
- Season with salt and pepper.
- Rewarm over medium-high heat.
- Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro.
Nutrition Facts : Calories 310.2, Fat 12.7, SaturatedFat 6.8, Cholesterol 29, Sodium 103.1, Carbohydrate 49.5, Fiber 7.2, Sugar 15.7, Protein 6.8
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- Add the cooked squash, the 2 cups of water or broth, and the curry spice. Make sure there is enough to cover the ingredients.
- Using a stick blender, puree the bisque until it is smooth. If you don’t have a stick blender, transfer small batches to a blender to puree in. Return the blended bisque to the pan and reheat. Stir in 2 tablespoons of coconut cream.
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