Curried Squash And Mushroom Soup Food

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

Ingredients

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

Ingredients

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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