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
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 SUMMER SQUASH SOUP WITH YUBA AND CILANTRO
Provided by Daniel Patterson
Categories project, appetizer, side dish
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the oil, onion, ginger, lemongrass and a pinch of salt. Place over medium-low heat and sauté until the onion is tender. Add the curry powder and stir for 2 minutes.
- Add the squash, coconut milk and 3 cups of water. Season with salt. Cover and simmer until the squash is tender. Allow the soup to cool until no longer steaming. Working in batches, purée in a blender until smooth.
- Pass the soup through a fine-meshed strainer set over the saucepan and return to medium-low heat. Add the yuba and bring to a simmer. Remove from heat, stir in the cilantro and adjust salt to taste.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 491 milligrams, Sugar 4 grams, TransFat 0 grams
COCONUT CURRY BUTTERNUT SQUASH SOUP
Very filling and even a little naughty, this butternut squash soup is a decadent appetizer. Butternut squash is hearty on its own, but the coconut milk makes the mixture truly rich. Serve with a warm baguette.
Provided by Mint&Mangos
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 2h3m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place butternut squash in a baking dish, flesh side up. Brush 1 tablespoon melted butter over the flesh and top with 1/2 teaspoon salt, 1/2 teaspoon pumpkin pie spice, and cayenne pepper.
- Roast in the preheated oven until tender, about 1 hour. Remove squash from oven and cool for 15 minutes.
- Place a large stockpot over medium heat; add 1 tablespoon butter. Cook and stir onion in the melted butter for 2 minutes. Add curry powder; cook and stir for 1 minute. Stir in coconut milk; bring to a boil.
- Scoop flesh from the butternut squash and add to coconut milk mixture; mix in remaining 1/2 teaspoon salt, 1/4 teaspoon pumpkin pie spice, vegetable stock, and 1/4 teaspoon nutmeg. Bring to a boil, reduce heat to low, and simmer until soup is heated through.
- Blend soup using an immersion blender on low speed. Simmer until soup is smooth and thickened, about 20 minutes more. Add more vegetable stock for a thinner consistency and season with salt.
- Ladle soup into bowls and top each with pepitas and a pinch of nutmeg.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 27.6 g, Cholesterol 10.2 mg, Fat 22.8 g, Fiber 5.4 g, Protein 6.5 g, SaturatedFat 15.2 g, Sodium 624.3 mg, Sugar 5.8 g
CHILLED CURRIED YELLOW SQUASH SOUP
Make and share this Chilled Curried Yellow Squash Soup recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, cook leek in oil over medium-low heat, stirring occasionally, until softened.
- Add curry powder and turmeric and cook, stirring, until fragrant, about 30 seconds.
- Add garlic, squash and water and simmer, stirring occasionally, until squash is very tender, about 15 minutes.
- Cool mixture slightly and in a blender puree in batches until smooth, transferring to a bowl.
- Season soup with salt and pepper.
- Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste).
- Before serving, season with salt and pepper, if necessary.
- Serve soup with dollops of sour cream and chutney.
Nutrition Facts : Calories 89.6, Fat 5.4, SaturatedFat 2, Cholesterol 5.3, Sodium 40.2, Carbohydrate 9.6, Fiber 3, Sugar 4.1, Protein 3.5
YELLOW SQUASH SOUP
Delicate and lemony, this yellow squash soup recipe would set the stage for a memorable ladies' luncheon. It's the best of late summer in a bowl. -Heidi Wilcox, Lapeer, Michigan
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, heat oil over medium heat. Add onions and leek; cook and stir until crisp-tender, 5 minutes. Add squash; cook and stir 5 minutes. Add garlic; cook and stir 1 minute longer. Stir in broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. , Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with cheese and lemon zest.
Nutrition Facts : Calories 90 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 377mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
YELLOW SQUASH SOUP
This smooth savory soup is good hot or cold. Leave it plain for a subtle soup or spice it up with pepper sauce. It's a healthy alternative to salty chips with a sandwich or a simple savory side served as an appetizer or alongside a meal.
Provided by Cook-n-Easy
Categories Soup
Time 22m
Number Of Ingredients 5
Steps:
- Wash the squash and cut it into chunks.
- Put the squash, the broth, and the spices into a medium saucepan.
- Bring to a boil and reduce to medium heat.
- Boil the squash for about 7 minutes or until it's tender.
- (Optional) Let it cool for 10 - 15 minutes.
- Transfer everything in the saucepan to a blender.
- Blend until smooth.
Nutrition Facts : ServingSize 1 small bowl, Calories 53 calories, Sugar 7.2 g, Sodium 333 mg, Fat 0.8 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 10.6 g, Fiber 2.4 g, Protein 2.8 g, Cholesterol 0 mg
THAI CURRIED BUTTERNUT SQUASH SOUP
Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. Recipe yields about 6 cups (48 ounces) soup.
Provided by Cookie and Kate
Categories Soup
Time 40m
Number Of Ingredients 14
Steps:
- Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine.
- Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes.
- While the soup is cooking, toast the coconut flakes in a medium skillet over medium-low heat, stirring frequently, until fragrant and golden on the edges. Keep an eye on them so they don't burn. Transfer coconut flakes to a bowl to cool.
- Once the squash mixture is done cooking, taste and add a little more Thai red curry paste if it's not quite flavorful enough for you. Remove the soup from heat and let it cool slightly. Working in batches, transfer the contents to a blender (do not fill your blender past the maximum fill line and be careful with the hot soup!). Securely fasten the lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches.
- Stir the lime juice into the blended soup. Taste and season with additional salt if necessary. Ladle soup into individual bowls. Use a spoon to drizzle coconut milk over each bowl, then lightly swirl the spoon through the topmost layer for a pretty design. Top the soup with toasted coconut flakes and a sprinkle of chopped fresh cilantro.
Nutrition Facts : Calories 169 calories, Sugar 4.7 g, Sodium 599.3 mg, Fat 12 g, SaturatedFat 10.3 g, TransFat 0 g, Carbohydrate 16 g, Fiber 2.6 g, Protein 1.8 g, Cholesterol 0 mg
CREAMY YELLOW SUMMER SQUASH SOUP
This recipe comes from "The Classic Zucchini Cookbook", with only minor additions. It is a quick and easy beginning for elegant dinner memories.
Provided by PaulaG
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, over medium heat, melt the butter.
- Add the leeks and saute about 5 minutes or until softened and transulucent.
- Stir in 1 cup of the broth along with the squash; bring to a boil, reduce heat and simmer until just tender.
- Transfer the squash mixture to a blender or food processor and puree until smooth.
- Return puree to the saucepan and add the remaining broth and milk.
- Add poultry seasoning, salt and pepper to taste.
- Heat through and serve.
Nutrition Facts : Calories 178.8, Fat 8.2, SaturatedFat 4.5, Cholesterol 18.3, Sodium 168.5, Carbohydrate 20.5, Fiber 2.2, Sugar 8.2, Protein 8.9
CURRIED SUMMER SQUASH SOUP
Provided by Moira Hodgson
Categories dinner, easy, lunch, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sauté the leeks with the garlic in the butter for five minutes. Add the curry powder and cook for three minutes, stirring.
- Add the squash and cook, stirring from time to time, for 10 minutes. Pour in the chicken stock and simmer for 10 to 15 minutes or until the squash is tender. Season to taste with salt and pepper.
- Puree in batches in a food processor or blender until smooth. Chill overnight to develop flavors.
- If necessary, thin the soup with more chicken stock. Correct seasoning. Pour into four bowls and top with a spoonful of yogurt, a sprinkling of diced tomato and a sprinkling of basil.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 977 milligrams, Sugar 9 grams, TransFat 0 grams
CHILLED CURRIED YELLOW SQUASH SOUP
Categories Soup/Stew Vegetable Freeze/Chill Vegetarian Quick & Easy Summer Chill Gourmet
Yield Makes about 5 cups, serving 4 as a first course
Number Of Ingredients 9
Steps:
- In a 3 1/2- to 4-quart heavy saucepan cook leek in oil over moderately low heat, stirring occasionally, until softened. Add curry powder and turmeric and cook, stirring, until fragrant, about 30 seconds. Add squash and water and simmer, stirring occasionally, until squash is very tender, about 15 minutes. Cool mixture slightly and in a blender purée in batches until smooth, transferring to a bowl. Season soup with salt and pepper. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day. Before serving, season with salt and pepper if necessary.
- Serve soup with small dollops of sour cream and chutney.
YELLOW SQUASH SOUP WITH CURRY AND GINGER
Categories Ginger
Number Of Ingredients 8
Steps:
- Combine all ingredients except cream and garnish in the crock of your slow cooker and stir. Cover and cook on low for 7-8 hours or high for 3-4 hours, until squash is tender. Use a handheld blender to puree the soup, or transfer it to your food processor in batches. Stir in cream just before serving, then garnish. Serves four. Tips: You can substitute any other squash if you prefer. Try butternut squash for a sweeter taste. Simmer squash soup in a pot instead of a slow cooker by cooking until squash is tender.
CARROT AND SQUASH CURRY SOUP
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a heavy pot over medium heat. Add the garlic and onions and stir to coat. Add the carrots and cook until starting to soften, about 3 minutes. Sprinkle in a little salt. Add the squash and cook, stirring, until soft and tender, a few minutes. Add more salt to taste and the curry powder. Pour in the wine if using. Let the wine evaporate for about 30 seconds, then pour in the chicken broth. Bring to a boil, reduce the heat to a simmer, cover the pot and cook for 1 hour.
- After 1 hour, taste and adjust the seasoning. Remove from the heat.
- Puree the soup using an immersion blender, or in batches in a regular blender. Return the soup to a simmer and serve hot. If you're feeling naughty, drizzle heavy cream over the top.
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YELLOW SQUASH SOUP WITH PARM & HERBS - RACHAEL RAY IN SEASON
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- In saucepan with a lid, cook first 5 ingredients, covered, over medium, stirring occasionally, until veggies are tender, 15 minutes.
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YELLOW SQUASH SOUP | EASY SUMMER SQUASH RECIPE - …
From binkysculinarycarnival.com
5/5 (12)Total Time 30 minsCategory Side DishCalories 69 per serving
- Prepare vegetables, in a large saucepan, heat olive oil. Add vegetables and saute' until vegetables are soften.
- Add spices and stir, to cover all the vegetables. Saute' a few more minutes until the spices are very fragrant.
- Add wine to de-glaze pan. Add enough water so that you can see the water in the pan but do not fully submerge yellow squash.
- When the squash is very soft, remove from heat. If you have an immersion blender, blend until smooth. If not, blend in blender or food processor, in batches. Add coconut milk and stir.
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VEGAN YELLOW SQUASH SOUP - THEVEGLIFE
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3.9/5 (7)Category SoupCuisine VeganTotal Time 30 mins
- In a large saute pan, add the vegan margarine (you could also use oil) and add the onion and sliced yellow squash. Saute until tender and golden.
- Add the vegetables to a blender along with the broth and lemon juice + vegan parmesan or nutritional yeast (if using). Puree until completely smooth. Season with salt and pepper to taste.
CURRY GINGER BUTTERNUT SQUASH SOUP RECIPE | MYRECIPES
From myrecipes.com
5/5 (9)Calories 176 per servingServings 8
- Heat oil in a Dutch oven over medium-high heat. Add ginger and garlic; sauté 90 seconds. Add curry; cook 15 seconds, stirring constantly. Add mirin; cook until liquid is reduced to 1/2 cup (about 4 minutes). Add squash, broth, and celeriac; bring to a boil. Reduce heat, and simmer 15 minutes or until tender.
- Place one-fourth of squash mixture in a blender; process until smooth. Pour pureed squash mixture through a sieve over a large bowl, reserving liquid; discard solids. Repeat procedure in 3 more batches with remaining squash mixture. Stir in orange juice concentrate, Sriracha, and salt. Dollop 1 tablespoon yogurt over each serving; sprinkle with parsley.
CREAMY SUMMER SQUASH SOUP - FLAVOR THE MOMENTS
From flavorthemoments.com
4.3/5 (27)Total Time 35 minsCategory SoupsCalories 152 per serving
- Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and saute 5 minutes or until translucent.
SLOW COOKER BUTTERNUT SQUASH SOUP (WITH CURRY AND GINGER)
From bowlofdelicious.com
5/5 (4)Total Time 6 hrs 10 minsCategory SoupCalories 240 per serving
- Use an immersion blender to blend the soup to a smooth consistency. (alternatively, you can use a regular blender in batches to process the soup). If soup is too thick, add some more chicken stock or some water.
YELLOW SQUASH AND CURRY STEW RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Servings 4
- Preheat oven to 450°. Toss together first 7 ingredients and 1 tsp. salt. Arrange in a single layer in a 15- x 10-inch jelly-roll pan.
- Bake at 450° for 30 to 35 minutes or until vegetables are tender and lightly browned, stirring halfway through. Remove from oven; process 2 cups squash mixture and 1 cup broth in a blender or food processor until smooth. Divide remaining squash mixture among 4 shallow soup bowls.
- Stir together vegetable puree and remaining 2 cups broth in a 3-qt. saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat; whisk in butter, lime juice, and remaining 1/2 tsp. salt.
- Spoon broth mixture over squash mixture in bowls. Sprinkle with fresh herbs, and serve immediately.
THAI RED-CURRY SQUASH SOUP RECIPE - FOOD & WINE
From foodandwine.com
4/5 Total Time 2 hrsServings 12
- In a large, heavy pot, melt the butter. Add the onion and sliced ginger and cook over moderate heat, stirring occasionally, until the onion is softened, 7 minutes. Add the curry paste and cook, stirring, until fragrant, 2 minutes. Add the squash and water and bring to a boil. Cover partially and simmer over low heat until soft, 25 minutes. Add the coconut milk, lime leaves and lemongrass, cover partially and simmer for 30 minutes longer. Discard the lime leaves and lemongrass.
- Working in batches, puree the soup in a blender; add it to a clean pot. Stir in the sugar and lime juice and season with salt.
- In a medium skillet, heat the oil until shimmering. Add the slivered ginger and cook over moderate heat, stirring, until golden brown and crisp, 5 minutes. With a slotted spoon, transfer the ginger to paper towels to drain.
ZUCCHINI & YELLOW SQUASH SOUP - THE ROASTED ROOT
From theroastedroot.net
4.5/5 (39)Total Time 40 minsCategory Soups, Stews, & ChiliesCalories 170 per serving
- Add avocado oil and onion to a large pot and heat over medium. Sauté, stirring occasionally until onion is translucent, about 8 minutes. Add the chopped red bell pepper and continue to sauté until the pepper is fragrant and the onion begins turning brown, another 2 to 5 minutes.
- Add the chopped zucchini, yellow squash, rosemary, parsley and paprika. Sauté 2 more minutes.
- Add the cannellini beans, diced tomatoes, and broth. Bring soup to a boil then reduce heat to medium low and cook until zucchini is soft but not falling apart, about 10 to 15 minutes.
CURRIED SUMMER SQUASH SOUP - CREATE MINDFULLY
From createmindfully.com
4/5 (1)Total Time 30 minsCategory SoupCalories 281 per serving
- In a food processor, mix onion, garlic, and squash. Add half to all of the coconut milk and blend until smooth and creamy.
- Put back in the pan and add the rest of coconut milk (if any left), vegetable broth, Thai curry powder, salt and pepper. Bring to a boil, then lower heat to medium-low and simmer about 15 minutes.
CARROT AND SQUASH CURRY SOUP - THE PIONEER WOMAN
From thepioneerwoman.com
5/5 (1)Category Thanksgiving, Main Dish, SoupServings 8Total Time 1 hr 20 mins
- Add garlic and onions and stir to coat. Add carrots and cook for 3 minutes, or until they start to get soft.
- Sprinkle in a little salt.Add squash. Stir and cook for a few minutes, until squash is soft and tender.
EASY VEGAN CURRY SOUP RECIPE WITH SQUASH | SALT AND VANILLA
From saltvanilla.com
5/5 (1)Total Time 1 hr 20 minsCategory SoupCalories 207 per serving
- In a medium soup pot on medium heat, add butter, olive oil, onions, and squash with a tsp of salt. Cover the pot and allow to cook for 7-8 minutes shaking the pot with the lid on periodically. Then take the lid off and add garlic, ginger, and spices. Cook for another 2-3 minutes without letting the vegetables brown. Then add water, coconut milk, and another pinch of salt. Cover and cook for 25 minutes and then transfer everything to a vitamix and puree until smooth. Adjust the seasoning if need be with salt and spice. Set aside and keep warm
- Mix the two cheeses together and season with salt. Place in a plastic pastry bag without a tip. Cut the end of the bag off with scissors and fill each squash blossom with the cheese mixture.
- In a large saute pan add butter and olive oil with all of the vegetables. Season with a 1/2 tsp of salt and cook for 4 minutes. Then add garlic, ginger, and spices. Cook for another 4 minutes. Drain the lentils and add 1 1/2 cups to the vegetables medley. Cook for another minute or two until the vegetables are tender, season with salt and pepper if need be.
KABOCHA SQUASH AND YELLOW CURRY SOUP - BRAVO PB
From bravopb.com
Servings 4Estimated Reading Time 1 minCategory Soup
- Cut the squash in half and scoop out the seeds with a metal spoon. Put the squash cut-side down on the lined baking sheet and bake for about 30 minutes, until soft when pierced with a fork. When cool enough to handle, scoop out the pulp and set aside.
- Put the celery, red and yellow onion, ginger, shallots, and garlic in a large dry pot over medium heat and cook, stirring occasionally, for 5 minutes. Stir in the curry powder and cook for 2 minutes. Stir in the coconut milk and cook for 2 minutes. Stir in the squash pulp, broth, potatoes, and yam. Increase the heat to medium-high and bring to a simmer. Decrease the heat to medium and cook uncovered, stirring occasionally, until the potatoes and yams are fork-tender, 10 to 15 minutes. Stir in the tofu and simmer for 2 minutes. Serve hot, garnished with the sesame seeds and cilantro sprigs.
- Stored in a sealed container in the refrigerator, Kabocha Squash and Yellow Curry Soup will keep for 3 days. Reheat and garnish just before serving.
INDIAN-STYLE SUMMER SQUASH SOUP RECIPE - FOOD & WINE
From foodandwine.com
5/5 Servings 6
- Melt the butter in a large saucepan. Stir in the onion and garlic, cover and cook over low heat, stirring occasionally, until softened, about 15 minutes. Add the curry powder and stir over moderate heat for 1 minute. Stir in the squash, add the stock and simmer over moderate heat until the squash is soft, about 25 minutes.
- Puree the soup in batches in a blender or food processor. Pour the soup into a clean saucepan and stir in the buttermilk and half-and-half. Season with salt and pepper and simmer just until heated through. Ladle the soup into shallow bowls, sprinkle with the cilantro and serve.
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