Curried Bisque Of Summer Squash Recipes

Steps:

• Melt 2 tablespoons coconut oil in a large heavy-bottomed saucepan over medium-high heat. Add onion, season with salt and pepper, and cook until softened without browning, about 5 minutes.
• Add garlic, ginger, chile, turmeric, fish sauce (or soy sauce, for vegetarians) and lime zest and juice, stir, and cook for an additional minute. Add coconut milk, bring to a simmer and cook until fragrant, 1 to 2 minutes.
• Add summer squash and peas, if using, and cook gently until just tender but still firm, about 5 minutes more. Turn off the heat.
• Meanwhile, if using mussels and squid, put 1 tablespoon coconut oil in a soup pot over high heat. Add mussels, stir, and cover. When mussels begin to open, after 3 or 4 minutes, add squid, stir and cook, covered, for 2 minutes more. Turn off heat. (Skip this step for a vegetarian version of the recipe.)
• Transfer squash and sauce to a deep, wide serving dish or divide among large soup bowls. If using, scatter mussels and squid over the top. Garnish with mint, basil and cilantro.

Steps:

• In a large saucepan, heat oil over medium heat. Add onions and leek; cook and stir until crisp-tender, 5 minutes. Add squash; cook and stir 5 minutes. Add garlic; cook and stir 1 minute longer. Stir in broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. , Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with cheese and lemon zest.

Steps:

• Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
• Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
• In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

Steps:

• Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Place squash in a greased shallow roasting pan, cut side down. Roast 40-45 minutes or until squash is tender. Cool slightly., In a large saucepan, heat oil over medium heat. Add carrots and onion; cook and stir until tender. Add garlic, ginger and curry powder; cook and stir 1 minute longer. Add broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until carrots are tender. , Scoop flesh from squash; discard skins. Add squash, coconut milk, salt and pepper to carrot mixture; bring just to a boil, stirring occasionally. Remove from heat; cool slightly. Process in batches in a blender until smooth., Return to pan; heat through. Top servings with rice, coconut, peanuts and cilantro.

Steps:

• Place squash into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
• Combine flour, curry powder, ginger, and brown sugar in a small bowl; mix loosely to combine.
• Melt 1/2 of the butter in a deep pan over medium-high heat. Add onion, celery, carrot, and garlic; saute for 2 minutes. Add 1/2 cup whipping cream, remaining butter, olive oil, vinegar, and bouillon cube. Add flour mixture; cook and slowly stir for 15 seconds, then reduce heat to medium or medium-low. Cover with a lid and cook until veggies are cooked through, about 3 minutes.
• Add cooked squash on top of the veggies, and season generously with salt and pepper; do not stir. Cover and cook until squash is heated through, about 1 minute.
• Fill blender halfway with squash mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until mostly smooth. Pour into a pot. Repeat with remaining squash mixture.
• Reheat soup if needed. Put into a large serving bowl or separate serving dishes, garnish with cilantro, and drizzle with cream.

Steps:

• Preheat oven to 350 degrees.
• Cut squash in half lengthwise and remove seeds. Arrange cut side down in a 9 x 13 baking dish.
• Bake for 30 minutes. Turn over and bake, covered, for 20-25 minutes.
• When cooled, scoop the pulp into a medium bowl and mash slightly. Set aside.
• In a large saucepan, saute onion in oil for 3-4 minutes.
• Add garlic and ginger and saute for 2 minutes.
• Carefully stir in squash, chicken, broth, coconut milk, water, curry powder, salt and pepper.
• Cook over medium heat until heated through.
• To serve, spoon over rice and sprinkle with cilantro and cashews.

Steps:

• Melt the butter or margarine in a heavy 2-quart (or 3-quart) saucepan over medium heat. Add the onions and cook, stirring frequently, for 5 minutes, or until they are soft but not brown. Stir in the garlic, then the flour and curry powder.
• Add the broth and cook the mixture, stirring constantly, until it comes to a simmer and is slightly thickened. Add the squash and reduce the heat to low. Continue cooking over low heat, stirring occasionally, for 15 minutes, or until the squash is tender.
• Let the soup cool to room temperature, then puree it in a a blender, working in batches if necessary. Stir in the buttermilk and lemon juice. Chill the soup in a covered container for 2 hours or overnight. Serve it ice-cold in bowls or mugs.