Butternut Curry Soup Recipes

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.

Steps:

• Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.
• Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.
• Puree squash mixture with immersion blender or in food processor or blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.

Steps:

• 1. Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.
• 2. Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.
• 3. Puree squash mixture with immersion blender or in food processor or blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.
• VARIATION: To make Butternut Ginger Soup, prepare recipe as directed, except substitute 1 tablespoons minced fresh ginger for curry powder.

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.

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.

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the veg with 2 tbsp curry paste and the coriander stalks, then season. Divide between 2 trays lined with baking parchment and roast for 20 mins. Turn the veg, then swap the trays around in the oven and cook for a further 15 mins.
• Heat the rest of the curry paste with a splash of water, add the onion and cook until soft. Add the roasted veg and stock, and simmer until the veg is tender. Add the coriander leaves and blitz with a hand blender. Return to the heat, add the coconut milk and warm through.
• Brush the naan breads with garlic oil, sprinkle with seeds and bake for 3 mins. Serve alongside the soup.

Steps:

• Heat olive oil in a heavy pot over medium heat. Add minced garlic and chopped onions, stir to coat. Add thinly sliced carrots and cook for 3 minutes, or until they start to get soft.
• Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder.
• Pour in wine if using. Let cook for 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour. After 1 hour, taste and adjust seasonings. Turn off heat.
• Puree soup using a blender. Return to soup pot and bring to a simmer.
• If you use decide to add cream you'll want to "float" it on top of the soup by first pouring it into a teaspoon and then carefully dripping it over the top. To make a lovely design, drip a few small parallel lines over the top, take a spoon and swirl through them in a semi-circle around the bowl. It looks something like a leaf pattern. Not as difficult as it sounds; it just takes a little practice.