Curried Delicata Squash Soup Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
• In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
• Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
• Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

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:

• Saute onions and garlic in olive oil for a couple of minutes, then add squash and chicken. Saute until chicken is cooked through. Add remainder of ingredients and simmer for 30 minutes.

Steps:

• Split squash in half lengthwise, scrape and discard seeds and stringy membrane.
• Lightly oil baking sheet and place squash halves flesh side down, roast in 425 oven for 40- 50 minutes, depending on how much caramelization you prefer.
• Let cool, meanwhile.
• Melt butter and add olive oil in a medium sized dutch oven.
• Add onions, garlic and ginger and sautee over medium low heat for 30 minutes, or until light brown.
• Mix in flour and curry powder, continue stiring for 2 minutes.
• Add in the chicken stock, honey and nutmeg.
• Skin the cooled squash, chop and add to pot.
• Once the soup is mixed well, continue cooking over medium low heat for 35 - 45 minutes, you want the flavors to meld.
• Puree with emersion blender or food processor until smooth.
• Stir in 18%m.f. cream.
• Salt and cayenne pepper to taste.
• Combine creme fresh and cinnamon.
• To serve, top with a dolop of the cinnamon thick cream.

Steps:

• Trim stem ends from squash and coarsely chop squash. Heat olive oil in a large Dutch oven over medium-high heat. Add squash, onion, bell pepper, and carrot. Cook, stirring often, until onion is translucent, about 5 minutes. Add curry paste, paprika, and 1 1/2 teaspoons salt; cook, stirring often, until vegetables are beginning to soften, about 5 minutes.
• Add broth, cover, and bring mixture to a boil. Turn heat to medium and allow mixture to simmer, stirring occasionally, until vegetables are very soft, about 15 minutes.
• Remove from heat. Use an immersion blender to blend soup until smooth. If using a blender, pour soup into a blender in batches. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute. Repeat process with remaining soup.
• Beat cream, lemon juice, and remaining salt with a hand mixer fitted with a whisk attachment in a small bowl on high speed until soft peaks form, 45 seconds to 1 minute.
• Serve soup in wide, shallow bowls with a dollop of lemon cream, a sprinkle of pepitas and parsley, and a drizzle of olive oil.