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 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
COCONUT CURRY BUTTERNUT SQUASH SOUP/PUREE
Can be served thick as a puree to accompany an Indian dinner, or turkey.... and thinned out is a wonderful hearty vegetarian soup. I prefer the soup!
Provided by Raquel Grinnell
Categories Vegetable
Time 2h15m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F .
- Brush butternut squash with olive oil and spinkle with salt and peppe; lay cut side down on cookie sheet. Bake for about an hour or until fork tender. Let cool and scoop out flesh.
- Add rest of olive oil to a large heavy bottomed pot set at medium heat. Add onions, garlic, and ginger and saute till onion turns transluscent. Add red pepper and jalapeno, season with salt and pepper saute until softened, stirring often.
- Add soy sauce, red curry paste, garam masala/curry powder and stir to coat. Then add coconut milk, broth, squash and stir to combine.
- Bring to a boil and lower to simmer for 30 minutes. Puree with food mill, blender or immersion blender, adding extra broth depending on whether you'd rather have a puree or a soup. Season to taste. Sprinkle each serving with cilantro.
Nutrition Facts : Calories 374.4, Fat 17.2, SaturatedFat 11.6, Sodium 219.9, Carbohydrate 57.2, Fiber 10.3, Sugar 15.7, Protein 6.8
CURRIED SQUASH, LENTIL & COCONUT SOUP
Flavour up butternut squash with Indian spices for this warming and healthy vegetarian soup
Provided by Barney Desmazery
Categories Lunch, Soup
Time 35m
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.
- Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.
Nutrition Facts : Calories 178 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
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