Curried Squash And Mushroom Soup Food

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CURRIED SQUASH SOUP



Curried Squash Soup image

Provided by Florence Fabricant

Categories     lunch, one pot, soups and stews, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped peeled tart apple
1 1/2 tablespoons curry powder
4 cups peeled diced butternut squash
3 cups water or chicken stock
1 cup milk
Salt and ground black pepper
3 tablespoons plain yogurt
2 tablespoons toasted unsweetened coconut

Steps:

  • Heat the oil in a heavy saucepan. Add the onion and apple and cook until they are tender. Stir in the curry powder.
  • Add the squash and water (or chicken stock). Cover and simmer until the squash is tender, about 30 minutes. Puree in one or more batches in a blender.
  • Return puree to saucepan and add milk. Season with salt and pepper. Float dollop of yogurt topped with coconut on each serving.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 9 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 732 milligrams, Sugar 9 grams, TransFat 0 grams

CURRIED PUMPKIN AND MUSHROOM SOUP



Curried Pumpkin and Mushroom Soup image

I had this thick and savoury soup at a dinner party one night. There wasn't a spoonful left by the end of the night!

Provided by Sackville

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

3/4 lb mushroom, thinly sliced
1 1/2 cups chopped onions
3 tablespoons butter
3 tablespoons all-purpose flour
4 cups chicken stock or 4 cups vegetable stock
1 1/2 tablespoons curry powder
4 cups pumpkin puree or 4 cups pumpkin pie filling
3 tablespoons brown sugar
1/2 teaspoon nutmeg
3 cups whipping cream (if you want to cut the fat) or 3 cups 2% low-fat milk (if you want to cut the fat)

Steps:

  • Use a large saucepan to sauté the mushrooms, onion and butter until onions are clear.
  • Add flour and curry powder and blend, stirring for five minutes.
  • Add stock, pumpkin, brown sugar and nutmeg, stirring until blended.
  • Transfer to a blender and purée until smooth.
  • Add milk or whipping cream.
  • Reheat until hot.
  • For Vegetarian use the vegetable stock.

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