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
ONTARIO CURRIED BUTTERNUT SQUASH AND APPLE PUREE
Recipe by Doris Miculan Bradley Servings are estimated since it wasn't given in the recipe and I haven't yet made it myself.
Provided by Wendy H.
Categories Apple
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place the whole squash in the microwave for 8 minutes.
- To make peeling and cutting easier peel and cut squash in cubes. Peel, core and slice apples.
- In a food processor puree the soup in batches and return it to the original pot.
- Place all ingredients in a soup pot and cook for 45 minutes or longer.
- Taste and adjust the seasoning. Reheat very slowly,.
Nutrition Facts : Calories 265, Fat 1.3, SaturatedFat 0.4, Cholesterol 0.5, Sodium 956.6, Carbohydrate 66.3, Fiber 11.7, Sugar 25.3, Protein 5.4
HEALTHY SWEET POTATO, BUTTERNUT SQUASH AND APPLE CURRY
Make and share this Healthy Sweet Potato, Butternut Squash and Apple Curry recipe from Food.com.
Provided by FirstChoiceHealthyF
Categories Low Protein
Time 35m
Yield 8-10 bowls, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large pan and saute the onions and garlic for 4-5 minutes until golden.
- Add the butternut squash, sweet potatoes, potatoes, apples, chickpeas and raisins.
- Stir in the curry paste, curry powder, turmeric, ginger and broth.
- Bring to the boil, stir well.
- Cover and simmer for 15-20 minutes, stirring occasionally, until the vegetables are just tender.
- Serve over Basmati rice.
Nutrition Facts : Calories 116.5, Fat 2.2, SaturatedFat 0.3, Cholesterol 0.2, Sodium 368.1, Carbohydrate 23.7, Fiber 3.6, Sugar 7.1, Protein 2.2
BUTTERNUT APPLE CASSEROLE
A nice fall side dish. Goes well with pork or turkey. For a variation, substitute pears for the apples.
Provided by Outta Here
Categories Apple
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Coat the inside of a 1-quart casserole dish with cooking spray.
- Combine squash and apples with lemon juice and cinnamon in a large bowl. Toss to coat well. Place in casserole.
- Sprinkle with brown sugar. Pour apple juice over mixture.
- Cover casserole with lid or foil and bake 1 hour, or until squash is tender.
Nutrition Facts : Calories 211.2, Fat 0.5, SaturatedFat 0.1, Sodium 14.8, Carbohydrate 55.1, Fiber 8.4, Sugar 23.8, Protein 3.2
BUTTERNUT SQUASH PUREE
Butternut squash is good for more than soup! I just had a bowl of this creamy deliciousness for my breakfast. Would taste wonderful served as a side with chicken and vegetables, or something spicy. Makes a terrific filling for ravioli, as well. But it's definitely good in a bowl all by itself.
Provided by Whats Cooking
Categories Breakfast
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Cut stem off of squash. Cut squash lengthwise and remove seeds and pulp. Put squash halves face down in a baking dish. Add 1/4 inch of water.
- Bake the squash for 20 minutes with cut side down down, then 20 minutes with cut side up (when you flip them over you can add a little honey and/or cinnamon if you so desire). Bake until a knife can easily enter the flesh but remove from oven before the squash becomes entirely mushy.
- Allow squash to cool enough to handle. Remove peel with paring knife, and cut peeled squash into pieces of approximately 1-2 inches.
- Put pieces in food processor, along with the rest of the ingredients. Puree until smooth.
Nutrition Facts : Calories 203.9, Fat 2.4, SaturatedFat 1.4, Cholesterol 5.3, Sodium 228.9, Carbohydrate 48.5, Fiber 8.7, Sugar 10.9, Protein 4.1
CURRY SPICED SQUASH SOUP
Growing up on a farm, I helped in the kitchen and had three brothers who liked to eat! My love of cooking continues today.
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan. Add 1/2 in. of hot water to pan. Bake, uncovered, at 350° for 40 minutes. Drain water from pan; turn squash cut side up. Bake 20-30 minutes longer or until tender. Cool slightly. , Carefully scoop out squash into a blender or food processor; cover and process until smooth. Set aside., In a large saucepan, saute onion and apple in butter until tender. Add the garlic, curry powder and ginger; cook 1 minute longer. Stir in broth and pureed squash. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Reduce heat to low. Add the cream, salt, pepper and cayenne if desired; heat through (do not boil).
Nutrition Facts : Calories 211 calories, Fat 12g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 568mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 7g fiber), Protein 3g protein.
BUTTERNUT SQUASH AND APPLE PUREE
This butternut squash and apple puree side dish pairs well with our Bay-Leaf-Crusted Pork Roast.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 45m
Number Of Ingredients 5
Steps:
- In a large skillet with a lid, heat 2 tablespoons butter over medium; add onion, and season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.
- Add squash, apples, and 1 cup water. Cover, and simmer until squash is tender and most of the liquid has evaporated, 15 to 20 minutes. (If skillet becomes dry, add a little water; if liquid has not evaporated by the time squash is cooked, drain.)
- Transfer squash mixture to a food processor. Add remaining butter; process until smooth. Season with salt and pepper; serve. (If serving later, gently reheat in a medium saucepan over low.)
COCONUT CURRIED BUTTERNUT SQUASH SOUP
© 2014 Turner Broadcasting System, Inc. All rights reserved. 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 Turner Broadcasting
Categories Lactose Free
Time 1h40m
Yield 4 serving(s)
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.
More about "ontario curried butternut squash and apple puree food"
CURRIED BUTTERNUT SQUASH SOUP WITH GREEN …
From panningtheglobe.com
5/5 (3)Total Time 1 hr 10 minsCategory SoupCalories 267 per serving
- Melt butter in a large soup pot or dutch oven oven over medium heat. Add onions and toss to coat with butter. Cover onions and turn heat down to a simmer. Cook for 18 minutes or until onions are softened and translucent.
- Add curry powder and turn the heat up to medium. Cook, stirring constantly, for a minute, to toast the curry powder.
- Add squash, apples and 3 cups of broth to the pot. Bring to a boil, reduce heat to a simmer and cook, covered, for 25 minutes, until apples and squash are very tender.
- Turn off heat. Puree soup with an immersion blender right in the pot. Or puree in batches in a blender or food processor and return to the pot. Add cider. Season with salt and pepper, to taste. Thin with additional broth to your desired consistency.
CURRIED SQUASH & APPLE SOUP | CANADIAN …
From dairyfarmersofcanada.ca
Carbohydrate 23 gFat 3 gEnergy 123 CaloriesProtein 4 g
CURRIED BUTTERNUT SQUASH PUREE
From earthboundfarm.com
Estimated Reading Time 40 secs
BUTTERNUT SQUASH CURRY – A COUPLE COOKS
From acouplecooks.com
CURRIED WALNUT AND APPLE BUTTERNUT SQUASH SOUP
From walnuts.org
ROASTED APPLE & BUTTERNUT SQUASH PUREE - FEARLESS FRESH
From fearlessfresh.com
CURRIED BUTTERNUT SQUASH AND APPLE SOUP | EPICURE.COM
From epicure.com
BUTTERNUT SQUASH & APPLE SOUP | EPICURE.COM
From epicure.com
CURRIED APPLE, PEAR & BUTTERNUT SQUASH SOUP | CLUB HOUSE CA
From clubhouse.ca
SQUASH AND APPLE SOUP WITH MAPLE | FOODLAND ONTARIO
From ontario.ca
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
APPLES, BUTTERNUT SQUASH, CARROTS + CURRY BABY FOOD PUREE
From babyfoode.com
BUTTERNUT SQUASH AND APPLE | ANNABEL KARMEL
From annabelkarmel.com
BUTTERNUT SQUASH SOUP WITH APPLES AND CARROTS - DIABETES STRONG
From diabetesstrong.com
CREAMY CURRIED BUTTERNUT SQUASH AND APPLE SOUP - FAIRLIFE
From fairlifecanada.ca
CURRIED BUTTERNUT SQUASH AND APPLE SOUP | EPICURE.COM
From epicure.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love