CURRIED WINTER SQUASH
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 2 servings
Number Of Ingredients 0
Steps:
- Slice any squash in half, discard the seeds and cut into wedges. Brush all over with butter or oil and season the flesh with curry powder. Roast on a baking sheet at 400 until softened, about 30 minutes. Season with salt.
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.
WINTER SQUASH BISQUE
Acorn squash gives this soup its unmistakable Fall and Winter flavor. This will make 12 side servings.
Provided by Annacia
Categories Vegetable
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Halve squash and remove seeds.
- Place squash halves, cut sides down, on a baking dish.
- Bake in a 350 degree F oven for 30 minutes. Turn cut sides up. Bake, covered, 20 to 25 minutes or until squash is tender.
- Scoop squash pulp out of the peel using a spoon; discard peel.
- Place pulp in batches in a blender container or food processor bowl.
- Cover and blend or process until squash is smooth, adding some of the chicken broth if the mixture is too thick.
- Stir together pureed squash and remaining chicken broth in a large saucepan.
- Stir in ginger, salt, pepper, and cinnamon. Bring mixture to boiling.
- Reduce heat and stir in half-and-half or light cream.
- Heat through, but do not boil.
- If desired, garnish each serving with sour cream and thyme sprigs.
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
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.
SHERRIED WINTER SQUASH BISQUE
Categories Soup/Stew Blender Dairy Tomato Sauté Low Fat Vegetarian Wheat/Gluten-Free Squash Sherry Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat olive oil in heavy large saucepan over medium-high heat. Add chopped onion and sauté until translucent, about 5 minutes. Add butternut squash and sauté until beginning to brown, about 10 minutes. Add tomatoes and Sherry. Boil until almost all liquid evaporates, about 30 seconds. Stir in 2 1/2 cups vegetable broth. Bring to boil. Reduce heat, cover and simmer until squash it very tender, stirring occasionally, about 30 minutes.
- Puree soup in blender in batches until smooth. Return soup to same saucepan. Stir in milk and chopped thyme. Bring to simmer. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Bring soup to simmer before serving, thinning with more broth, if desired.)
- Ladle soup into bowls. Top with dollop of yogurt. Garnish with thyme sprigs.
CURRIED ACORN SQUASH BISQUE
My own delicious variation of a curried squash-based soup using the acorn variety. With careful thought and care, I've created a smooth and invigorating soup that would provide a perfect dinner starter to any party or social gathering. Certainly a multi-purpose dish that would work well anywhere. Perfect in your favorite mug for chilly rainy days. When with friends, I like to serve it with baked honey ham and salad (just an idea). You'll have everyone asking you where you learned to cook so well, I promise!
Provided by leafyHendrix
Categories Soups, Stews and Chili Recipes Bisque Recipes
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- Place squash into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
- Combine flour, curry powder, ginger, and brown sugar in a small bowl; mix loosely to combine.
- Melt 1/2 of the butter in a deep pan over medium-high heat. Add onion, celery, carrot, and garlic; saute for 2 minutes. Add 1/2 cup whipping cream, remaining butter, olive oil, vinegar, and bouillon cube. Add flour mixture; cook and slowly stir for 15 seconds, then reduce heat to medium or medium-low. Cover with a lid and cook until veggies are cooked through, about 3 minutes.
- Add cooked squash on top of the veggies, and season generously with salt and pepper; do not stir. Cover and cook until squash is heated through, about 1 minute.
- Fill blender halfway with squash mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until mostly smooth. Pour into a pot. Repeat with remaining squash mixture.
- Reheat soup if needed. Put into a large serving bowl or separate serving dishes, garnish with cilantro, and drizzle with cream.
Nutrition Facts : Calories 296.3 calories, Carbohydrate 29.8 g, Cholesterol 47.6 mg, Fat 20.2 g, Fiber 4.5 g, Protein 3.4 g, SaturatedFat 10.2 g, Sodium 298.2 mg, Sugar 6.2 g
CURRIED WINTER SQUASH
Here's a quick way to transform plain squash into a tasty dish full of antioxidants, including curry powder's curcumin - it's anti-cancer and protects your brain.
Provided by USA WEEKEND Jean Carper
Categories Side Dish Vegetables Squash
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- In a medium bowl, combine first six ingredients. Microwave on high until heated through, about 5 minutes. Sprinkle on coconut, if desired. Serve.
Nutrition Facts : Calories 114.1 calories, Carbohydrate 17.1 g, Cholesterol 10.2 mg, Fat 5.5 g, Fiber 4.1 g, Protein 1.4 g, SaturatedFat 3.2 g, Sodium 230.3 mg, Sugar 9.5 g
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- 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. Scoop squash out into large bowl. Measure 3 cups squash (reserve any remaining squash for another use).
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