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
BUTTERNUT SQUASH COCONUT CURRY
This is a quick and delicious mild-to-medium spicy south Indian stew that is best served over hot white rice.
Provided by hame0051
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Combine squash, water, olive oil, salt, mustard seeds, cumin seeds, cayenne pepper, and turmeric in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, 10 to 15 minutes.
- Stir coconut milk and beans into the squash mixture; simmer until flavors blend, about 10 minutes. Serve curry with cilantro on top.
Nutrition Facts : Calories 396.5 calories, Carbohydrate 34.2 g, Fat 26.7 g, Fiber 7.9 g, Protein 10.8 g, SaturatedFat 20.7 g, Sodium 607 mg, Sugar 1.9 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.
SQUASH & COCONUT CURRY
Take five ingredients and whip up this quick, healthy, vegetarian curry
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Heat a large frying pan or wok, tip in the curry paste and fry for 1 min. Add the squash and red pepper, then toss well in the paste.
- Pour in the coconut milk with 200ml water and bring to a simmer. Cook for 15-20 mins or until the butternut squash is very tender and the sauce has thickened. Season to taste, then serve scattered with chopped coriander and naan bread or rice.
Nutrition Facts : Calories 458 calories, Fat 33 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 23 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium
COCONUT & SQUASH DHANSAK
This quick and easy vegetarian curry is perfect for a healthy weeknight dinner - with butternut squash, coconut milk, lentils and spinach
Provided by Cassie Best
Categories Dinner, Main course, Vegetable
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan. Put the squash in a bowl with a splash of water. Cover with cling film and microwave on High for 10 mins or until tender. Meanwhile, add the onions to the hot oil and cook for a few mins until soft. Add the curry paste, tomatoes and coconut milk, and simmer for 10 mins until thickened to a rich sauce.
- Warm the naan breads in a low oven or in the toaster. Drain any liquid from the squash, then add to the sauce with the lentils, spinach and some seasoning. Simmer for a further 2-3 mins to wilt the spinach, then stir in the coconut yogurt. Serve with the warm naan and a dollop of extra yogurt.
Nutrition Facts : Calories 320 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium
BUTTERNUT COCONUT STEW
Sweet butternut squash and coconut milk are balanced by lime and serrano chile in this simple stew.
Provided by Food Network Kitchen
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium-high heat. Stir in the ginger, serrano chile, garlic and onions. Cook, stirring often, until golden, about 8 minutes. Add the squash, chicken broth, coconut milk, 1 teaspoon salt and a couple turns of pepper. Cover and simmer until the squash is tender, about 25 minutes. Sprinkle with cilantro leaves and lime zest. Serve with lime wedges and cooked rice.
BUTTERNUT SQUASH 3 WAYS: CURRIED COCONUT BUTTERNUT SQUASH SOUP
You can get three meals from just one roasted squash. This warming, luscious soup, made with a third of a squash, is flavored subtly with aromatics and curry powder, then smoothed out with rich coconut milk. Put the remaining squash to use in Butternut Squash Salad and Mushroom Ravioli with Brown Butter, Sage and Butternut Squash.
Provided by Food Network Kitchen
Time 1h20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Trim the top and bottom of the squash. Cut the squash in half lengthwise, scoop out the seeds with a large spoon and place the halves, cut-side down, on the prepared baking sheet. Rub the squash on all sides with 1 tablespoon of the olive oil. Roast until fork-tender, about 50 minutes. Let cool.
- Use a small spoon to scoop the flesh from the bottom (wider) parts of both squash halves. You should have about 2 cups. Place in a bowl and set aside. Reserve the remaining squash for another use.
- Place the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion, garlic, ginger and 1/2 teaspoon salt. Cook until the onion is softened but not developing any color; 3 to 4 minutes. Add the curry powder, stir to coat and cook until fragrant, about 1 minute. Add the squash and stir to coat.
- Add the chicken broth and bring to a boil. Reduce to a simmer and cook until slightly reduced and thickened, about 20 minutes.
- Transfer to a blender and blend until smooth. Return to the pot and add the coconut milk. Simmer over low heat until flavorful and reduced slightly, being careful not to let it boil (coconut milk will curdle), about 5 minutes. Season with salt.
- Divide the soup between 2 bowls and sprinkle each with some smoked paprika.
COCONUT, BUTTERNUT SQUASH CURRY
This recipe actually came from the magazine, House Beautiful, but don't hold this against it. This makes a great alternative from your traditional chicken curry and always goes down well.
Provided by Lisa Connelly
Categories Curries
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Using a large, heavy based saucepan, heat the sunflower oil and add the onion.
- Over a gentle heat, cook this for 7-8 mins, until the onion is golden and tender.
- Add garlic and squash.
- Cook over a medium heat for 3-4 minutes.
- Stir occasionally.
- Stir in the coconut milk, curry paste and stock and bring it all to the boil.
- Add the lemon grass, reduce the heat and cover the pan.
- Allow to simmer for 25-30 mins or until the squash is tender.
- Remove the pan from the heat and stir in the coriander, lime juice and spinach.
- Serve immediately, ideally with rice.
Nutrition Facts : Calories 248.3, Fat 18.9, SaturatedFat 13.2, Sodium 44.9, Carbohydrate 20.9, Fiber 3.8, Sugar 4.3, Protein 4
BUTTERNUT SQUASH COCONUT CURRY
This was inspired from the lovely little butternut squashes at the Farmer's Market last week. I used my recipe: recipe #84474 as a base, switched the sweet potatoes for butternut squash, and added a can of coconut milk, and came up with this! I did take the time to toast and grind whole cumin and corriander, but feel free to use the already-ground versions of these spices as well. Also, roasting your butternut squash with some salt pepper and curry powder brings a wonderfully deep and carmelized flavor to your curry
Provided by Kozmic Blues
Categories Curries
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place cubed butternut squash on a foil lined baking sheet, sprayed with nonstick cooking spray.
- Sprinkle generously with curry powder, salt and pepper, and roast at 350 for 35-45 minutes, or until tender. You still want them to hold their shape when added to the curry, and not be mush :>.
- While squash cooks, heat 1-2 tsp of canola oil over medium heat.
- Add onions and a little bit of salt, and sauté 2-3 minutes, or until they begin to soften.
- Next, add the curry powder, cumin, corriander and cinnamon, and stir to coat the onions evenly with spices.
- Add tomatoes with their juices, and the chickpeas, stir to combine.
- Next, add the spinach, stirring to coat with cooking liquid.
- When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
- Add coconut milk and gently stir to combine.
- Finally, add the roasted butternut squash to the liquid, and stir to coat.
- Top with fresh chopped cilantro (optional) and serve over basmati rice (I like brown basmati).
BUTTERNUT COCONUT CURRY
I love my slow cooker because it's so easy to make dinner with one! This flavorful curry was first created for a potluck and since then, the recipe has been requested often.-Jess Apfe, Berkeley, California
Provided by Taste of Home
Categories Side Dishes
Time 4h35m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute carrots and onion in oil until onion is tender. Add the brown sugar, curry, garlic, cinnamon, ginger and salt. Cook and stir 2 minutes longer., In a 3- or 4-qt. slow cooker, combine the butternut squash, broth, coconut milk, rice and carrot mixture. Cover and cook on low for 4-5 hours or until rice is tender.
Nutrition Facts : Calories 200 calories, Fat 6g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 5g fiber), Protein 3g protein.
COCONUT CASHEW & BUTTERNUT SQUASH CURRY
Batch cook this vegan squash and cashew nut curry and freeze for busy days when you need something quick and nutritious. It's perfect for a family meal
Provided by Shivi Ramoutar
Categories Dinner
Time 45m
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan over a medium heat. Tip in the onion and cook, stirring regularly, until softened, about 10 mins. Add the garlic, ginger and curry powder, and cook for about 20 seconds, continuing to stir.
- Tip in the coconut milk, tomatoes, cashew nuts, raisins, chickpeas and squash. Pour in 200ml water, then bring to the boil and immediately reduce the heat to low. Simmer uncovered until the squash is tender, about 20 mins, stirring occasionally to prevent it from sticking. Season to taste. If freezing, leave to cool completely first. Can be frozen for up to one month. Reheat from frozen at 200C/180C fan/gas 6 for 10-15 mins. Serve with rice, naan and pickles, if you like.
Nutrition Facts : Calories 563 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 35 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.1 milligram of sodium
BUTTERNUT SQUASH COCONUT CURRY SOUP
Make and share this Butternut Squash Coconut Curry Soup recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in saucepan; add onion and garlic. Sauté until lightly browned.
- Add stock, squash, and jalapeno; simmer until squash is tender, 10-15 minutes.
- Add coconut milk, lemon grass, lime leaves, fish sauce and sugar.
- Simmer (do not boil) for 10-12 minutes.
- Puree and strain through fine mesh strainer.
- Add lime juice and adjust to taste with sugar and more lime juice.
Nutrition Facts : Calories 421.2, Fat 22.2, SaturatedFat 16.9, Sodium 2261.4, Carbohydrate 55.3, Fiber 9, Sugar 14.9, Protein 9.2
VEGETARIAN BUTTERNUT SQUASH COCONUT CURRY SOUP
This delicious and easy squash soup gets changed up with coconut and Indian curry flavors.
Provided by Lupulus
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Cut ends off of butternut squash and peel with a vegetable peeler. Cut in half lengthwise, scoop out seeds and strings, and cut into 3/4-inch cubes. Put butternut squash into a 9x13-inch roasting pan and drizzle with olive oil; toss to coat. Mix in coconut, garam masala, curry powder, salt, and pepper; toss to cover squash evenly with the spices.
- Roast in the preheated oven until butternut squash pieces pierce easily with a fork, 25 to 35 minutes.
- Transfer roasted squash in batches to a food processor and add enough broth to cover squash. Process on low setting for 15 to 20 seconds. Repeat with remaining roasted squash. Transfer to a pot and heat until warm.
Nutrition Facts : Calories 135.2 calories, Carbohydrate 22.6 g, Fat 5.3 g, Fiber 4.3 g, Protein 2.1 g, SaturatedFat 2.4 g, Sodium 445.1 mg, Sugar 6.9 g
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.
BUTTERNUT SQUASH AND GREEN BEANS IN COCONUT MILK CURRY
Make and share this Butternut Squash and Green Beans in Coconut Milk Curry recipe from Food.com.
Provided by hannahactually
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- place cubed squash in medium saucepan with water and a pinch of salt and bring to a boil over high heat. lower heat, cover, and steam till squash is tender, about 6 minute remove squash with slotted spoon and set aside.
- add green beans to pan. repeat process with green beans, topping with water as needed.
- return squash to pan with green beans and remaining cooking liquid (there should be just a little). add coconut milk and a bit more salt, if desired. bring to boil and immediately turn heat down to low. simmer curry, uncovered, about 8 min or until slightly thickened--but do not allow mixture to come to a rolling boil or it will curdle. don't stir because squash might discintegrate; shake the pan if you need to mix ingredients.
- transfer curry to serving dish.
- heat oil in small skillet over high heat. when oil starts to smoke, add mustard seeds and cover pan. after seeds stop sputtering, add chiles and cashews and shake pan over medium heat till cashews are toasted and lightly browned. pour this over curry and serve.
Nutrition Facts : Calories 285.1, Fat 23.3, SaturatedFat 12.7, Sodium 84.4, Carbohydrate 19.1, Fiber 4.9, Sugar 6.9, Protein 4.6
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