Butternut Squash Apples Curry Miracle Soup Recipes

CURRIED BUTTERNUT SQUASH AND APPLE SOUP

Steps:

• Heat butter and oil in a large Dutch oven over medium until butter melts. Add leek and chopped apple; cook 6 minutes, stirring occasionally. Stir in curry powder; cook 1 minute. Increase heat to medium-high. Add wine; cook 2 minutes or until liquid is reduced and slightly syrupy, stirring to scrape up browned bits. Add squash and stock to pan; bring to a boil. Reduce heat to medium-low, cover, and simmer 8 minutes or until apple and squash are very tender.
• Place half of the squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Cover opening in lid with a kitchen towel (to avoid splatters); blend until smooth. Repeat procedure with remaining half of squash mixture. Return soup to pan; stir in maple syrup, vinegar, salt, and pepper. Combine yogurt and 2 tablespoons water in a bowl. Divide soup among 4 bowls; top with yogurt mixture and julienne-cut apple.

CURRIED BUTTERNUT SQUASH SOUP

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.

APPLE-BUTTERNUT SQUASH SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
• Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
• Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, jalapeno slices, and sour cream if desired.

CURRIED BUTTERNUT SQUASH AND APPLE SOUP

Steps:

• Melt the butter with olive oil in a large pot.. Add onions and curry powder, and sauté over medium heat until onions are tender, about 20 minutes.. Meanwhile, peel the squash using a vegetable peeler, scrape out the seeds, and chop.. When onions are tender, add the stock, squash and apples and bring to a boil. Reduce heat and simmer until squash and apples are very tender, about 25 minutes.. Turn off heat and let cool slightly. Using a stick blender with mixture still in pot, blend until smooth (you can also use a standard blender).. Add apple juice and season with salt and pepper to taste.

CURRIED APPLE BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 450°.
• Toss diced squash with 2 tablespoons olive oil and a few pinches of kosher salt on a rimmed, metal sheet pan. On a separate pan; toss apples 1 tablespoon of oil and a pinch of salt. Roast the squash and apples for 20 minutes or until fork tender.
• Meanwhile heat a tablespoon of oil in a Dutch oven over medium-low. Add onions and sauté for 5-8 minutes or until soft.
• Add in garlic and cook one minute before adding curry, cumin, paprika, turmeric, cayenne and 1 teaspoon salt. Stir and deglaze pan with 2 tablespoons of sherry.
• Add 2 cups broth, squash, apples (and any juices), curried onions and garlic into a high-powered blender. Puree until smooth. Pour back into the pot and add in the remaining 2 cups of broth and stir, scraping up the browned bits on the bottom of the pot and heat until warmed through.
• Serve with a spoonful of plain yogurt or coconut cream (the solids in a can of regular coconut milk) and enjoy!

BUTTERNUT SQUASH, APPLES & CURRY MIRACLE SOUP

Steps:

• • Place halved and seeded butternut squash in a pan of water in the microwave and cover. Cook on high for about 20 minutes or until softened. Remove and peel and cut in large cubes • Melt butter in large soup pot. • Sauté leek, shallots, and celery for 5 minutes. • Add butternut squash. Cook together for about 15 minutes or until softened. • Add apples, thyme, cinnamon, nutmeg, curry powder, chicken stock and apple cider. Cover and simmer for 40 minutes. • Cool a bit and then using a hand held stick blender, purée mixture. • When reheating add the heavy cream but do not let soup come to a boil • Serve with a dollop of sour cream and garnished with cut chives

CURRIED BUTTERNUT SQUASH & APPLE SOUP - CROCK POT

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!

CREAMY BUTTERNUT SQUASH, GREEN APPLE & CURRY SOUP

Steps:

• In a large soup pot, saute onion in oil until clear.
• Add curry powder & cook for 1 minute.
• Stir in stock, squash & apples. Bring to a boil.
• Simmer, covered until squash & apples are fork-tender.
• In a blender (or food processor)puree tofu and soup in batches
• Return to pot & season w/ salt & pepper.