CURRIED BUTTERNUT SQUASH SOUP
Provided by Ellie Krieger
Time 40m
Yield 4 servings (1 serving is 1 1/2 cups)
Number Of Ingredients 9
Steps:
- Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.
- Ladle into serving bowls and add a dollop of yogurt.
CURRIED BUTTERNUT SQUASH SOUP
This velvety soup is simple enough for a weekday meal, but sophisticated enough for company.
Categories Dinner,Lunch,Appetizers
Time 1h15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F (220°). Place squash and onion in a large baking dish (baking sheet will also work). Pour in chicken broth and bake, uncovered, for 1 hour, stirring occasionally. Don't worry if some of the pieces get a bit browned - this will add to the roasted flavour of the soup.
- Remove from oven. Let cool about 15 minutes - do not pour hot soup directly into food processor, or you risk it exploding. Purée in batches in blender or food processor.
- Toast curry powder in a small skillet over low heat until fragrant, about 2 minutes - be careful not to burn it. Stir into puréed soup. Season to taste and divide into six bowls (yields about a 3/4 cup per serving); top each bowl with 1 tablespoon of the sour cream. Garnish with scallions and serve.
Nutrition Facts : Calories 26 kcal
CURRIED SQUASH-MUSHROOM SOUP
This flavorful and nutritious curried butternut squash-mushroom soup recipe is creamy, rich, and just like my gramma used to make.
Provided by tbirdupnorth
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Place squash halves on a microwave-safe plate; cook in the microwave for 10 minutes. Remove peel and seeds. Place cooked squash flesh in a food processor and puree.
- Melt margarine in a large saucepan over medium-high heat; add mushrooms and onion. Cook 1 to 2 minutes. Stir in flour and curry powder, cook 5 minutes more. Gradually stir in chicken stock and wine. Cook until smooth and slightly thickened, about 5 more minutes. Whisk in cooked squash, honey, and nutmeg. Reduce heat and simmer 15 minutes.
- Stir cream into soup and reheat if necessary.
Nutrition Facts : Calories 326 calories, Carbohydrate 34.9 g, Cholesterol 55 mg, Fat 19.3 g, Fiber 5.3 g, Protein 5.2 g, SaturatedFat 10.1 g, Sodium 640.4 mg, Sugar 9.5 g
CURRIED BUTTERNUT SQUASH SOUP
This is a soup that will keep you warm during a long, cold winter!
Provided by Marci Stohon
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until softened and browned, 10 to 15 minutes.
- Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer until squash is tender, about 15 minutes. Remove from heat. Stir half-and-half and honey into squash mixture.
- Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Ladle soup into serving bowls and top with a dollop of sour cream.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 43.8 g, Cholesterol 37.8 mg, Fat 13.3 g, Fiber 5.7 g, Protein 5.5 g, SaturatedFat 7.8 g, Sodium 1615 mg, Sugar 16.5 g
ROASTED AND CURRIED BUTTERNUT SQUASH SOUP
This is my original recipe and can be either vegetarian or meat based. It also freezes well - just thaw, heat and add cream or yoghurt before serving. It's delicious and well worth the extra steps of roasting and pureeing. Enjoy!
Provided by lcpgh
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
- Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
- Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
- Remove bay leaf and serve hot. Garnish with fresh parsley if desired.
Nutrition Facts : Calories 142.4 calories, Carbohydrate 31.1 g, Cholesterol 1.8 mg, Fat 1.2 g, Fiber 4.9 g, Protein 4.9 g, SaturatedFat 0.4 g, Sodium 376.8 mg, Sugar 10.1 g
CURRIED BUTTERNUT SQUASH SOUP
Curry and butternut squash pair beautifully in this easy-to-make soup. For added flavor, mix in a handful of peeled garlic cloves when you roast the vegetables.
Categories Lunch,Dinner
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425ºF. Place squash and onion in a large baking dish. Pour in chicken broth and bake, uncovered, stirring occasionally, about 1 hour. (Don't worry if some of the pieces get a bit browned - this will add to the roasted flavor of the soup.)
- Remove from oven and let vegetables cool for about 15 minutes; puree in batches in a blender or food processor.
- In a small skillet, toast curry powder over low heat until fragrant, about 2 minutes (be careful not to burn it); stir into pureed soup. Season to taste with salt and pepper; garnish with sour cream and scallions. Yields about 3/4 cup of soup and 2 teaspoons of sour cream per serving.
Nutrition Facts : Calories 26 kcal
CURRIED BUTTERNUT SQUASH SOUP
This tasty and nutritious ZeroPoint butternut squash soup recipe is suitable for all the family and uses only minimal ingredients. Bursting with flavour, our spicy butternut squash soup incorporates roasted squash, rosemary and curry powder. This simple butternut squash soup can be great for making in batches, so that you always have some soup in the freezer for those autumnal and wintry days. Learn more about how to make butternut squash soup using our recipe below.
Categories Lunch,Starters
Time 1h10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 220°C, fan 200°C, gas mark 4. Place squash and onions in a large roasting pan and bake, uncovered, for 45 minutes, until squash is tender. Transfer to a saucepan and add the stock. Bring to the boil, reduce heat and simmer for 15 minutes.
- Let cool for 15 minutes then purée in batches in blender or food processor.
- Over a low heat, toast the curry powder in a small frying pan until fragrant, about 2 minutes - be careful not to burn it, then stir into the puréed soup. Season to taste and divide between six bowls. Garnish with the rosemary and serve immediately.
Nutrition Facts : Calories 78 kcal
CURRIED BUTTERNUT SQUASH SOUP
Provided by Robin Miller : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Scoop flesh out of butternut squash with a spoon. In a medium saucepan, combine broth, flesh of butternut squash, garlic powder, onion powder, curry powder, salt and pepper. Set pot over medium heat and bring to a simmer, about 10 minutes. Puree soup with an immersion blender until smooth. Ladle into bowls. Serve with a dollop of Lime Crema and garnish with extra lime zest, if desired.
- In a small bowl, combine sour cream, lime zest, and lime juice. Whisk to combine.
WW CURRIED BUTTERNUT SQUASH SOUP
Curry and butternut squash pair beautifully in this easy-to-make soup that is low in calories and fat. To make the soup weeknight friendly, buy butternut squash already peeled and cubed.
Provided by CaliforniaJan
Categories Vegetable
Time 1h45m
Yield 3/4 cups of soup with 2 t. sour cream per serving, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Place squash and onion in a large baking dish. Pour in chicken broth and bake, uncovered, stirring occasionally, about 1 hour. (It's OK if some of the pieces get browned, this will add to the roasted flavor of the soup.).
- Remove from oven and let the vegetables cool for about 15 minutes; puree in batches in a blender or food processor.
- In a small skillet, toast curry powder over low heat until fragrant, about 2 minutes; stir into pureed soup. Season to taste with salt and pepper; garnish with sour cream and scallions.
CLAIRE'S CURRIED BUTTERNUT SQUASH SOUP
So easy and so perfect for fall, this one's from the collection I created for my kiddo when she was a starving college student. I top it with toasted pumpkin seeds or curried almonds.
Provided by Leslie Kelly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash and place on a baking sheet.
- Bake in the preheated oven until tender, about 45 minutes. Allow squash to cool until easily handled; cut in half, scoop the seeds, peel, and chop the flesh.
- Heat olive oil in a skillet over medium heat; cook and stir onion and shallot until translucent, about 10 minutes. Add curry powder and turmeric and cook until evenly coated, about 2 minutes.
- Mix squash, apple, and ginger into onion mixture; add enough water to cover. Bring liquid to a boil, reduce heat to medium-low, and simmer until squash and apples are softened, about 15 minutes. Mash soup using a potato masher or blend with an immersion blender until squash is broken up.
- Mix coconut milk and salt into soup and simmer until heated through, about 3 minutes more.
Nutrition Facts : Calories 388.3 calories, Carbohydrate 44.3 g, Fat 25.1 g, Fiber 8.8 g, Protein 5.7 g, SaturatedFat 19.2 g, Sodium 68.4 mg, Sugar 10.9 g
CURRIED BUTTERNUT SQUASH SOUP
To make this into a vegetarian soup use vegetable broth (see my recipe#190133) adjust all seasonings to taste. One medium onion can be replaced for the leek if desired.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the butter in a large pot over medium heat; add in the leek, celery, garlic, red pepper flakes, sugar, curry powder and cumin; cook stirring for 3-4 minutes.
- Add in the chopped butternut squash, broth (or water) and apples; bring to a boil.
- Reduce heat and simmer for 30-40 minutes or until the squash is tender.
- Place half of the broth in a blender; process until smooth; transfer to a heat-proof bowl.
- Repeat with the remaining soup; return to the pot along with the soup from the bowl.
- Add in evaporated milk or whipping cream; cook for 2-3 minutes to heat through.
- Season with salt and lots black pepper.
- Ladle into bowls and sprinkle with croutons.
Nutrition Facts : Calories 272.6, Fat 9.1, SaturatedFat 4.8, Cholesterol 19.3, Sodium 832.8, Carbohydrate 43.8, Fiber 7.2, Sugar 14.9, Protein 9.1
CURRIED BUTTERNUT SQUASH SOUP
This recipe is based on one from 1001 Essential Recipes, but I tweaked it a little, using squash instead of pumpkin and adding a few different spices. It's got a very gentle flavour and would be a great starter for an evening meal or even just for lunch.
Provided by archaeologygirl
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Quarter the squash, clean it out, and put olive oil, salt and pepper on the inside and cook in the microwave until soft (about 5 minutes).
- In a large pot, heat rest of olive oil and fry onions and carrots with curry powder.
- Peel and chop squash into cubes and add to the onion mixture.
- Add chicken broth and bring to a boil. Simmer for 20 minutes
- Take the pot off the heat and melt in cheese, stirring.
- Let cool until lukewarm, then puree in the blender or with a hand blender. Add salt and pepper to taste.
Nutrition Facts : Calories 169.1, Fat 8.9, SaturatedFat 3.7, Cholesterol 14.8, Sodium 449.3, Carbohydrate 17, Fiber 3.1, Sugar 4, Protein 7.2
CURRIED BUTTERNUT SQUASH SOUP
This is an easy week-night recipe. *If you're bbqing on a weekend throw the butternut squash on the grill. Slice in half, then into quarters (without peeling), spray each slice with olive oil and put on the grill. Grill each side for about 4 minutes. Put aside and allow to cool while you eat your bbq. Use a spoon to gently pull the squash meat away from the skin. It adds great depth to this recipe. *To toast the seeds wash them in a colander, spread out in your toaster oven baking tray, sprinkle on some Lawry's season salt, and bake at 350 degrees F for approx 10 minutes.
Provided by waterbaby09
Categories Vegetable
Time 40m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- 1. Heat olive oil over medium heat in a 6-quart stockpot.
- 2. Add onions and garlic and saute until soft (but not brown), about 10 minutes.
- 3. Add the butternut squash, vegetable stock, curry powder and salt.
- 4. Bring to a boil and then simmer until the squash is tender, about 15 minutes.
- 5. Once the squash is cooked, turn off the heat and while stirring add the coconut milk.
- 6. Puree the soup with an immersion blender; or in batches in a blender until smooth.
- 7. Ladle into soup bowls and garnish with dollops of yogurt and toasted butternut squash seeds.
Nutrition Facts : Calories 136.9, Fat 2.7, SaturatedFat 0.4, Cholesterol 0.3, Sodium 110.9, Carbohydrate 29.4, Fiber 5.2, Sugar 6.2, Protein 2.9
CURRIED SQUASH SOUP
Provided by Florence Fabricant
Categories lunch, one pot, soups and stews, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
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 BUTTERNUT SQUASH SOUP
Make and share this Curried Butternut Squash Soup recipe from Food.com.
Provided by Cochise
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil over medium heat in a 6qt stockpot.
- Add onions and garlic and saute until soft, about 6 to 7 minutes.
- Add squash, broth, curry powder and salt and pepper and bring to a boil.
- Reduce heat and simmer until squash is tender, about 15 to 20 minutes.
- Remove from heat and stir in honey and butter and puree until smooth.
- Reseason with salt and pepper to taste.
- Ladle into serving bowls and add a dollop of yogurt.
- ENJOY!
Nutrition Facts : Calories 322.1, Fat 12, SaturatedFat 4.7, Cholesterol 15.3, Sodium 163.1, Carbohydrate 51.2, Fiber 6.8, Sugar 16.6, Protein 10.8
More about "ww curried butternut squash soup food"
BEST CURRIED BUTTERNUT SQUASH SOUP RECIPE - DELISH
From delish.com
LIGHT AND EASY CURRIED BUTTERNUT SQUASH SOUP RECIPE
From todaysparent.com
CURRIED BUTTERNUT SQUASH SOUP: THE BEST BOWL OF SOUP …
From organicauthority.com
CURRY ROASTED BUTTERNUT SQUASH SOUP | HEALTHY RECIPES
From weightwatchers.com
Cuisine American,CanadianCategory Dinner,Lunch,AppetizersServings 8Total Time 1 hr 25 mins
- Preheat oven to 400°F. Line a large baking sheet with parchment paper and place the butternut squash and carrot in an even layer. Roast for 1 hour, or until tender, stirring occasionally
- Once 40 minutes has elapsed, set a large stock pot over medium heat. Add the oil, celery and onion and sauté until the onion is translucent, about 10 minutes. Next, add the garlic, ginger and apple and sauté another five minutes.
- In a small bowl, combine the curry powder, turmeric, garam masala, cumin, cayenne, salt, and pepper. Stir to combine. Set aside 1 teaspoon of the spice blend.
- Remove the squash and carrot from the oven and reduce heat to 350F. Add the roasted squash and carrot, and spice blend to the stock pot and stir to coat.
CURRIED BUTTERNUT SQUASH SOUP | MINIMALIST BAKER RECIPES
From minimalistbaker.com
CURRIED BUTTERNUT SQUASH AND CAULIFLOWER SOUP - FOOD & WINE
From foodandwine.com
CURRIED BUTTERNUT SQUASH SOUP - CALM EATS
From calmeats.com
CURRIED BUTTERNUT SQUASH SOUP | HEALTHY RECIPE | WW UK
From qat2.weightwatchers.com
CURRIED BUTTERNUT SQUASH SOUP RECIPE | MYRECIPES
From myrecipes.com
CURRIED BUTTERNUT SQUASH SOUP - WHISPER OF YUM
From whisperofyum.com
SOUPERGIRL - CURRIED RED LENTIL BUTTERNUT SQUASH SOUP
From sync.myfitnesspal.com
CURRIED BUTTERNUT SQUASH SOUP (VEGAN!) - LITTLE PINE KITCHEN
From thelittlepine.com
CURRIED BUTTERNUT SQUASH SOUP - UNWRAP YOUR FOOD
From unwrapyourfood.com
CROCK POT CURRIED BUTTERNUT SQUASH SOUP | WEIGHT WATCHERS
From carrieelle.com
CURRIED BUTTERNUT SQUASH SOUP
From signup.weightwatchers.co.uk
SPARK PEOPLE - CURRIED BUTTERNUT SQUASH & APPLE SOUP
From sync.myfitnesspal.com
CURRIED BUTTERNUT-SQUASH SOUP - GOOD HOUSEKEEPING
From goodhousekeeping.com
CURRIED BUTTERNUT SQUASH SOUP - A SAUCY KITCHEN
From asaucykitchen.com
CURRIED BUTTERNUT SQUASH SOUP WITH COCONUT MILK | DIETHOOD
From diethood.com
HEALTHY CURRIED BUTTERNUT SQUASH SOUP - EASY REAL FOOD
From easyrealfood.com
COCONUT-CURRY BUTTERNUT SQUASH SOUP | HEALTHY RECIPES | WW …
CURRIED BUTTERNUT SQUASH SOUP RECIPE | PBS FOOD
From pbs.org
CURRIED BUTTERNUT SQUASH SOUP - THE BLENDER GIRL
From theblendergirl.com
WHOLE30 CURRIED BUTTERNUT SQUASH SOUP - TASTE AND TIPPLE - FOOD …
From tasteandtipple.ca
SYN FREE CURRIED CHICKEN AND BUTTERNUT SQUASH SOUP - SLIMMING …
From slimmingeats.com
COCONUT-CURRY BUTTERNUT SQUASH SOUP | HEALTHY RECIPES
From weightwatchers.com
COCONUT-CURRY BUTTERNUT SQUASH SOUP | RECIPES | WW USA
CURRIED BUTTERNUT SQUASH SOUP - PINCH OF NOM
From pinchofnom.com
CURRIED ROASTED BUTTERNUT SQUASH SOUP - RUNNING ON REAL FOOD
From runningonrealfood.com
WEIGHT WATCHERS BUTTERNUT SQUASH SOUP RECIPES
From recipes.sparkpeople.com
SHEET PAN CURRIED BUTTERNUT SQUASH SOUP RECIPE - PUREWOW
From purewow.com
CURRIED BUTTERNUT SQUASH SOUP - NUTTI NELLI
From nuttinelli.com
CURRIED BUTTERNUT SQUASH SOUP | WEIGHT WATCHERS
From pointedkitchen.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