Curry Spiced Squash Soup Recipes

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, at 400° for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp; set aside., In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature., In a blender, combine half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving.

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:

• Heat a large heavy-bottom pot over medium-high heat; add olive oil. Cook and stir chili moritas in the hot oil until chili moritas are puffed and softened, 3 to 5 minutes. Stir onion, carrots, celery, garlic, salt, and pepper into chili moritas and cook until onion is translucent, 10 to 15 minutes.
• Stir curry paste and paprika into chili-onion mixture until coated. Add butternut squash; cook and stir until squash is lightly browned, about 5 minutes. Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves. Bring mixture to a boil, reduce heat, and simmer until squash is softened, about 1 hour.
• 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.

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).

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:

• Trim edges of squash, cut into four pieces, remove seeds.
• Steam 12-15 minutes until soft.
• Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; purée.
• Sauté onion, celery and garlic in 3 teaspoons olive oil until onions are soft.
• Reduce heat to low, stir in Cajun spice mix. Stir for 30 seconds, add squash purée and remaining milk.
• Bring to a boil, simmer for 15 minutes.
• Add corn and green beans and continue to simmer.
• Stir in basil.
• Season with salt to taste.

Steps:

• Melt the butter in a medium sauce-pan. Add the shallots and leek and cook over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Stir in the curry powder and cook until fragrant, about 1 minute. Add the butternut squash and stock, cover and simmer until the squash is very tender, 20 to 25 minutes. Remove from the heat and let the soup cool to room temperature. Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan.
• In another medium saucepan, combine the mussels with the white wine, water and thyme and season generously with pepper. Cover and bring to a boil over high heat. Steam the mussels for 3 to 5 minutes, shaking the pan occasionally; transfer the mussels to a bowl as they open. Remove the mussels from the shells and reserve 12 shells for garnish.
• Carefully pour the mussel-cooking liquid into the soup, leaving behind any sand or grit. Reheat the soup and season with salt. Place 12 of the mussels in the reserved shells. Add the rest of the mussels to the soup to warm them. Ladle the soup into bowls, garnish with cilantro and the mussels in the shells and serve.

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.