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 SQUASH SOUP
Cayenne pepper gives a little kick to bowls of this pretty golden soup, a first course that everyone seems to love. It can be made several days ahead to fit a busy schedule, then heated up whenever needed.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 194 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 1188mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.
CURRIED SUMMER SQUASH SOUP
Provided by Moira Hodgson
Categories dinner, easy, lunch, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sauté the leeks with the garlic in the butter for five minutes. Add the curry powder and cook for three minutes, stirring.
- Add the squash and cook, stirring from time to time, for 10 minutes. Pour in the chicken stock and simmer for 10 to 15 minutes or until the squash is tender. Season to taste with salt and pepper.
- Puree in batches in a food processor or blender until smooth. Chill overnight to develop flavors.
- If necessary, thin the soup with more chicken stock. Correct seasoning. Pour into four bowls and top with a spoonful of yogurt, a sprinkling of diced tomato and a sprinkling of basil.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 977 milligrams, Sugar 9 grams, TransFat 0 grams
CURRIED SUMMER SQUASH SOUP WITH YUBA AND CILANTRO
Provided by Daniel Patterson
Categories project, appetizer, side dish
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the oil, onion, ginger, lemongrass and a pinch of salt. Place over medium-low heat and sauté until the onion is tender. Add the curry powder and stir for 2 minutes.
- Add the squash, coconut milk and 3 cups of water. Season with salt. Cover and simmer until the squash is tender. Allow the soup to cool until no longer steaming. Working in batches, purée in a blender until smooth.
- Pass the soup through a fine-meshed strainer set over the saucepan and return to medium-low heat. Add the yuba and bring to a simmer. Remove from heat, stir in the cilantro and adjust salt to taste.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 491 milligrams, Sugar 4 grams, TransFat 0 grams
SUMMER SQUASH CURRY, SHELLFISH OPTIONAL
This simple stew of fresh summer squash is delicious and beautiful, with a mixture of shapes and colors. Look for small zucchini, pattypan, crookneck, gold bar and other types. The optional addition of mussels and squid makes it more of a meal, but a vegetarian version is just as satisfying.
Provided by David Tanis
Categories curries, main course, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
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.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 1 gram, Carbohydrate 13 grams, Fat 18 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 616 milligrams, Sugar 5 grams, TransFat 0 grams
CHILLED SPICED YELLOW-SQUASH SOUP
Provided by Daniel Patterson
Categories easy, lunch, quick, soups and stews, appetizer
Time 10m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine the squash, olive oil, red pepper, cumin, coriander, turmeric and 1 1/2 cups water in a pot with a large pinch of salt. Bring to a boil, then simmer, covered, until the squash is very tender.
- Once the squash has cooled, purée it in a blender on high for 30 seconds. Pass through a fine-mesh sieve. When completely cool, season to taste with the lime juice, salt and pepper. Ladle into bowls, and garnish with mint and a few drops of olive oil.
Nutrition Facts : @context http, Calories 32, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 361 milligrams, Sugar 4 grams, TransFat 0 grams
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