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.
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.
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
This is an easy week-night recipe. *If you're bbqing on a weekend throw the butternut squash on the grill. Slice in half, then into quarters (without peeling), spray each slice with olive oil and put on the grill. Grill each side for about 4 minutes. Put aside and allow to cool while you eat your bbq. Use a spoon to gently pull the squash meat away from the skin. It adds great depth to this recipe. *To toast the seeds wash them in a colander, spread out in your toaster oven baking tray, sprinkle on some Lawry's season salt, and bake at 350 degrees F for approx 10 minutes.
Provided by waterbaby09
Categories Vegetable
Time 40m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- 1. Heat olive oil over medium heat in a 6-quart stockpot.
- 2. Add onions and garlic and saute until soft (but not brown), about 10 minutes.
- 3. Add the butternut squash, vegetable stock, curry powder and salt.
- 4. Bring to a boil and then simmer until the squash is tender, about 15 minutes.
- 5. Once the squash is cooked, turn off the heat and while stirring add the coconut milk.
- 6. Puree the soup with an immersion blender; or in batches in a blender until smooth.
- 7. Ladle into soup bowls and garnish with dollops of yogurt and toasted butternut squash seeds.
Nutrition Facts : Calories 136.9, Fat 2.7, SaturatedFat 0.4, Cholesterol 0.3, Sodium 110.9, Carbohydrate 29.4, Fiber 5.2, Sugar 6.2, Protein 2.9
WW CURRIED BUTTERNUT SQUASH SOUP
Curry and butternut squash pair beautifully in this easy-to-make soup that is low in calories and fat. To make the soup weeknight friendly, buy butternut squash already peeled and cubed.
Provided by CaliforniaJan
Categories Vegetable
Time 1h45m
Yield 3/4 cups of soup with 2 t. sour cream per serving, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Place squash and onion in a large baking dish. Pour in chicken broth and bake, uncovered, stirring occasionally, about 1 hour. (It's OK if some of the pieces get browned, this will add to the roasted flavor of the soup.).
- Remove from oven and let the vegetables cool for about 15 minutes; puree in batches in a blender or food processor.
- In a small skillet, toast curry powder over low heat until fragrant, about 2 minutes; stir into pureed soup. Season to taste with salt and pepper; garnish with sour cream and scallions.
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CURRY ROASTED BUTTERNUT SQUASH SOUP | HEALTHY RECIPES
From weightwatchers.com
Cuisine American,CanadianCategory Dinner,Lunch,AppetizersServings 8Total Time 1 hr 25 mins
- Preheat oven to 400°F. Line a large baking sheet with parchment paper and place the butternut squash and carrot in an even layer. Roast for 1 hour, or until tender, stirring occasionally
- Once 40 minutes has elapsed, set a large stock pot over medium heat. Add the oil, celery and onion and sauté until the onion is translucent, about 10 minutes. Next, add the garlic, ginger and apple and sauté another five minutes.
- In a small bowl, combine the curry powder, turmeric, garam masala, cumin, cayenne, salt, and pepper. Stir to combine. Set aside 1 teaspoon of the spice blend.
CURRIED BUTTERNUT SQUASH SOUP | HEALTHY RECIPE | WW UK
From weightwatchers.com
Cuisine IndianCategory Lunch,StartersServings 6Total Time 1 hr 10 mins
- Preheat oven to 220°C, fan 200°C, gas mark 4. Place squash and onions in a large roasting pan and bake, uncovered, for 45 minutes, until squash is tender. Transfer to a saucepan and add the stock. Bring to the boil, reduce heat and simmer for 15 minutes.
- Over a low heat, toast the curry powder in a small frying pan until fragrant, about 2 minutes – be careful not to burn it, then stir into the puréed soup. Season to taste and divide between six bowls. Garnish with the rosemary and serve immediately.
CURRIED BUTTERNUT SQUASH SOUP | RECIPES | WW USA
From weightwatchers.com
Cuisine AmericanCategory Lunch,DinnerServings 6Total Time 1 hr 20 mins
- Preheat oven to 425ºF. Place squash and onion in a large baking dish. Pour in chicken broth and bake, uncovered, stirring occasionally, about 1 hour. (Don't worry if some of the pieces get a bit browned — this will add to the roasted flavor of the soup.)
- Remove from oven and let vegetables cool for about 15 minutes; puree in batches in a blender or food processor.
- In a small skillet, toast curry powder over low heat until fragrant, about 2 minutes (be careful not to burn it); stir into pureed soup. Season to taste with salt and pepper; garnish with sour cream and scallions. Yields about 3/4 cup of soup and 2 teaspoons of sour cream per serving.
CURRIED BUTTERNUT SQUASH SOUP | WEIGHT WATCHERS
CURRIED BUTTERNUT SQUASH SOUP - THE BLENDER GIRL
From theblendergirl.com
- In a large pot over medium heat, warm the oil and saute the onion and garlic with 1/4 teaspoon of the salt for about 5 minutes until the onion is soft and translucent.
- Stir in the quinoa, curry powder, cumin and cayenne pepper, and saute for about 2 minutes until fragrant.
- Add the vegetable broth and squash, increase the heat to high, and bring to a boil. Reduce the heat to low, cover, and simmer for about 30 minutes, until the quinoa and squash is just cooked through. Remove from heat and allow to sit, covered, for about 5 minutes. Remove the lid and allow to cool slightly.
COCONUT-CURRY BUTTERNUT SQUASH SOUP | HEALTHY RECIPES
From weightwatchers.com
- Place squash in an even layer on prepared baking sheet and roast, stirring after 20 minutes, until browned and easily pierced with a knife, about 40 minutes. Remove from oven and allow to cool while you sauté onions.
- In a large pot, heat oil over medium heat; add onions and cook until lightly browned, stirring occasionally, about 10 minutes. Add garlic and ginger; cook, stirring, until fragrant, about 1 minute. Add curry powder; stir to combine and then cook for 30 seconds more.
BUTTERNUT SQUASH SOUP - RECIPE GIRL®
From recipegirl.com
- In a large skillet, melt the butter and sauté the onions over medium heat until soft. Add the squash, apple and garlic. Sauté for 3 to 5 minutes, stirring occasionally.
- Add the flour, curry powder and nutmeg, stirring constantly to blend. Slowly add the broth, milk (or cream) and orange zest/juice, stirring constantly to combine. Simmer for 20 to 30 minutes until the vegetables are very soft.
- Purée the soup in batches in a blender or food processor. Season with salt and pepper, to taste.
CROCK POT CURRIED BUTTERNUT SQUASH SOUP | WEIGHT WATCHERS | 21 …
From carrieelle.com
- Add butternutsquash, apple, pear, carrots, and leek to a 6-quart or larger slow cooker crock. Sprinkle the curry powder, cinnamon, and all-spice on top and seasonwith salt and black pepper, to taste.
- Pour the chicken broth and almond milk over the vegetables and stir to combine. Cover and cook on high for 3 hours or low for 6 hours.
- When cook time is complete, remove lid and cool slightly before pureeing with an immersion blender. (If you don’t have animmersion blender, carefully transfer the vegetables in batches to a blender or food processor to process until smooth).
CURRIED BUTTERNUT SQUASH SOUP - JO COOKS
From jocooks.com
- In a large soup pot add the bacon and fry it until crispy over medium-high. Remove the bacon from the pot and set aside. Leave the bacon fat in the pot.
- Add the chopped onion and cook for about 3 minutes until it softens and becomes translucent. Add the garlic and cook for another 30 seconds. Add all the spices: curry, turmeric, cardamom, cumin, coriander, salt, pepper and stir.
- Stir in all the chicken broth then add the cubed butternut squash and apple. Turn the heat down to a medium and cook for about 15 to 20 minutes or until the butternut squash is fork tender.
CURRIED BUTTERNUT SQUASH SOUP - PINCH OF NOM
From pinchofnom.com
- Carefully cut the butternut squash in half, remove the seeds and place skin side down on a baking tray. Bake in the oven at 180 degrees for around 40 minutes until soft and golden.
- Meanwhile, place the onion, garlic and chilli into a saucepan with a little low calorie cooking spray. Cook until soft and add the cumin, turmeric and cinnamon. Add the passata, season and stir well.
- Once the butternut squash is cooked, spoon the flesh out of the skin and add to the curry sauce. Mix well to break up the squash and pour into a blender with the stock. Blitz until smooth and silky.
CURRIED BUTTERNUT SQUASH AND CAULIFLOWER SOUP RECIPE - ERIC …
From foodandwine.com
- Cut 4 of the butternut squash halves into 1-inch chunks; cut the remaining 2 squash halves into 1/4-inch dice.
- Melt the butter in a large, heavy saucepan. Add the onion. Cover with a piece of crumpled wax paper and cook over moderately low heat until the onion is softened, about 10 minutes. Remove the wax paper. Add the curry powder and season with salt and pepper; cook, stirring, until fragrant, about 1 minute. Raise the heat to high, add the honey and cinnamon and bring to a boil. Stir in the large chunks of squash and the cauliflower until coated with the spices. Add the Vegetable Stock and bring to a simmer. Cook over moderately low heat until the vegetables are very tender, about 40 minutes.
- Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan. Add the heavy cream, cover partially and simmer over moderately low heat for 10 minutes, stirring occasionally. Season the curried squash soup with salt and pepper.
EASY BUTTERNUT SQUASH MASH | WEIGHT WATCHERS - POINTED KITCHEN
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- Add everything to the Instant Pot insert, over your Instant Pot, set the vent to 'sealing,' select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 7 mins.
- When done release the pressure with a quick pressure release, let the soup cool for a few mins, before pureeing with an immersion blender.
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