Curried Buttercup Squash And Apple Soup Recipes

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BUTTERNUT SQUASH AND APPLE SOUP

Provided by Ina Garten

Time 1h

Yield 3 1/2 quarts

Number Of Ingredients 10



Butternut Squash and Apple Soup image

Steps:

  • Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
  • Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
  • Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
  • Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups good apple cider or juice

CURRIED BUTTERCUP SQUASH AND APPLE SOUP

This hearty New England soup includes a buttercup squash base, apples and maple syrup for sweetness, and curry and cayenne pepper for hints of spice.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 19



Curried Buttercup Squash and Apple Soup image

Steps:

  • Heat oven to 350 degrees. In a small bowl, whisk together sour cream, maple syrup, 2 tablespoons water, and a pinch of salt. Cover; refrigerate.
  • In another bowl, toss pumpkin seeds with 2 teaspoons salt. Spread evenly over baking pan. Toast in oven until seeds are golden and begin to pop, 7 to 10 minutes. Set aside.
  • Butter a 9-by-13-by-2-inch baking dish. Place squash, cut side down, and 1/2 cup water in dish. Bake until tender, about 1 hour. Let cool 45 minutes. Remove seeds, peel, and set aside.
  • In a large stockpot over medium-high heat, melt butter. Add onions, celery, and carrots; cook, stirring, until onions are translucent, about 10 minutes. Add brown sugar and spices; cook, stirring, 5 minutes. Add apples and brandy; cook 10 minutes. Add squash and 12 cups water; simmer 1 hour. Let cool 30 minutes. Puree in food processor until smooth. Add honey, salt, and pepper to taste; pulse to combine.
  • To serve, garnish with a dollop of maple cream, and sprinkle with pumpkin seeds.

1 1/2 cups sour cream
1/4 cup maple syrup
2 teaspoons salt, plus more to taste
1 cup pumpkin seeds, or pepitas, shelled
8 tablespoons (1 stick) unsalted butter, plus more for pan
2 buttercup or small butternut squash, sliced in half lengthwise
2 medium onions, roughly chopped
3 celery stalks, roughly chopped
3 medium carrots, roughly chopped
1/4 cup packed dark-brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon curry powder
1/4 teaspoon cayenne pepper
4 Macoun apples, peeled, cored, and roughly chopped
2/3 cup brandy
1/4 cup honey
Freshly ground black pepper

BUTTERNUT SQUASH AND APPLE SOUP

Provided by Ina Garten

Categories     appetizer

Time 1h

Yield 3 1/2 quarts

Number Of Ingredients 10



Butternut Squash and Apple Soup image

Steps:

  • Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
  • Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
  • Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
  • Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups good apple cider or juice

BUTTERNUT SQUASH AND APPLE SOUP

Soup made with traditional fall crops, butternut squash and Granny Smith apples.

Provided by daniellegray

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 12



Butternut Squash and Apple Soup image

Steps:

  • Melt butter in a large pot over medium-high heat. Saute butternut squash, leeks, carrots, and celery in hot butter until vegetables are softened, 10 to 12 minutes.
  • Stir apples, thyme, and sage into the squash mixture; pour in chicken stock and cider. Bring mixture to a simmer, reduce heat to low, cover pot with a lid, and cook until vegetables and apples are tender, about 30 minutes. Remove soup from heat and cool slightly, about 10 minutes.
  • Pour soup 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. Return mixture to pot and season with salt to taste. Garnish individual servings with crumbled bacon.

Nutrition Facts : Calories 219.5 calories, Carbohydrate 32.9 g, Cholesterol 26.1 mg, Fat 10.4 g, Fiber 4.7 g, Protein 2.8 g, SaturatedFat 6.3 g, Sodium 604.7 mg, Sugar 13.8 g

5 tablespoons unsalted butter
6 cups 1/2-inch butternut squash cubes
2 cups chopped leeks, white and light green parts only
½ cup chopped carrots
½ cup chopped celery
2 small Granny Smith apples, cored and diced
1 ½ teaspoons dried thyme
½ teaspoon dried sage
5 cups chicken stock
1 cup apple cider
salt to taste
5 slices cooked bacon, crumbled

CURRIED BUTTERNUT SQUASH AND APPLE BISQUE

This is the most requested recipe I make, it is the perfect fall and winter soup. Warning: Don't make it for Thanksgiving as people will fill up on it and be unable to eat the rest of the meal!

Provided by Gregg Bracke

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 3h15m

Yield 8

Number Of Ingredients 10



Curried Butternut Squash and Apple Bisque image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place squash onto a baking sheet cut-side down.
  • Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
  • Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
  • Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
  • Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.

Nutrition Facts : Calories 602.7 calories, Carbohydrate 61.8 g, Fat 40.6 g, Fiber 15.6 g, Protein 10.4 g, SaturatedFat 31.4 g, Sodium 584.1 mg, Sugar 15.9 g

2 butternut squash, halved lengthwise and seeded
olive oil
2 sweet onions (such as Vidalia®), diced
6 cloves garlic, minced
2 quarts vegetable stock
1 (8.4 ounce) package medium-hot curry sauce (such as S&B® Golden Curry)
2 Granny Smith apples, cored and diced
2 (14 ounce) cans unsweetened coconut cream
¼ cup toasted pine nuts, or to taste
16 fresh cilantro leaves, or to taste

CURRIED BUTTERNUT APPLE SOUP

This is a rich sweet soup. It's great with a dollop of sour cream on the top. I add lots of pepper to mine. Fruit and veggies in one hit.

Provided by LilPinkieJ

Categories     Lunch/Snacks

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 8



Curried Butternut Apple Soup image

Steps:

  • In a heavy kettle, combine onions, celery, butter, and curry powder. Cover and cook over low heat until vegetables are tender (10 to 15 minutes), stirring often.
  • Add cubed squash, chopped apples, and stock, and bring to a boil. Reduce heat, and simmer 20 to 30 minutes or until squash and apples are cooked thoroughly.
  • Strain liquid and set aside.
  • Puree the apple-squash mixture with one cup of the strained liquid. Add cider and remaining liquid to reach desired consistency.
  • Optional: Garnish with grated apple, yogurt, or low-fat sour cream.

Nutrition Facts : Calories 181, Fat 5, SaturatedFat 3, Cholesterol 12.2, Sodium 46.8, Carbohydrate 36.1, Fiber 6.3, Sugar 10.8, Protein 2.9

2 cups onions, chopped
1 -2 celery rib, chopped
1/4 cup butter
4 teaspoons curry powder
2 medium butternut squash, 1-inch cubes (about 2 1/2 to 3 lbs)
3 medium apples, peeled and chopped
3 cups vegetable stock
1 cup apple cider

CURRY SPICED SQUASH SOUP

Growing up on a farm, I helped in the kitchen and had three brothers who liked to eat! My love of cooking continues today.

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 8 servings (2 quarts).

Number Of Ingredients 12



Curry Spiced Squash Soup image

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).

Nutrition Facts : Calories 211 calories, Fat 12g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 568mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 7g fiber), Protein 3g protein.

4 pounds butternut squash
1 large onion, diced
1 medium apple, peeled and diced
1/4 cup butter, cubed
1 garlic clove, minced
2 teaspoons curry powder
1/2 teaspoon ground ginger
3 cups chicken broth
1/2 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper, optional

CURRIED LENTIL, SQUASH AND APPLE STEW

Infused with curry spices and chock-full of wilted spinach, butternut squash and sweet chunks of apple, this unique lentil stew is fragrant and flavorful beyond belief.

Provided by Tara Parker-Pope

Time 1h

Yield 6 servings

Number Of Ingredients 13



Curried Lentil, Squash and Apple Stew image

Steps:

  • In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
  • Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 559 milligrams, Sugar 7 grams

2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 1/2 teaspoons sea salt
1/2 cup dried lentils
2 1/2 cups vegetable broth
2 tablespoons tomato paste
3 cups peeled butternut squash (1/2-inch cubes)
1 large unpeeled apple, diced
5 ounces baby spinach

CURRIED BUTTERNUT SQUASH & APPLE SOUP - CROCK POT

A Cuisinart slow cooker recipe. Use vegetable stock instead of chicken stock for a vegetarian alternative.

Provided by mermaidmagic

Categories     Lunch/Snacks

Time 6h26m

Yield 6 serving(s)

Number Of Ingredients 11



Curried Butternut Squash & Apple Soup - Crock Pot image

Steps:

  • In a skillet, melt butter over medium heat.
  • Add onions& celery and cook for 2 to 3 minutes, until the vegetables are translucent.
  • Add curry powder and ginger and cook for 5 to 6 minutes longer over low heat, until veggies are softened and spices are fragrant.
  • Place butternut squash, apples, and rice in slow cooker (in that order).
  • Add veggie mixture from skillet.
  • Add chicken stock, salt and pepper.
  • Cook on high for 1 hour, then reduce to low temperature and cook 5 additional hours.
  • Puree the soup to a completely smooth texture with hand blender or blender.
  • Enjoy!

2 tablespoons unsalted butter
2 cups onions, chopped
1/2 cup celery, thinly sliced
1 tablespoon curry powder
1/2 teaspoon ginger
3 lbs butternut squash, peeled, seeded, and cut into 1 inch cubes (weigh after peeling & seeding)
1 lb apple, peeled, cored &, cut into wedges
1/4 cup white rice
6 cups chicken stock
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper

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