Curried Butternut Chowder Recipes

CURRIED BUTTERNUT SQUASH SOUP

Steps:

• Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.
• Ladle into serving bowls and add a dollop of yogurt.

CURRIED BUTTERNUT SQUASH SOUP

Steps:

• Scoop flesh out of butternut squash with a spoon. In a medium saucepan, combine broth, flesh of butternut squash, garlic powder, onion powder, curry powder, salt and pepper. Set pot over medium heat and bring to a simmer, about 10 minutes. Puree soup with an immersion blender until smooth. Ladle into bowls. Serve with a dollop of Lime Crema and garnish with extra lime zest, if desired.
• In a small bowl, combine sour cream, lime zest, and lime juice. Whisk to combine.

CURRIED SQUASH SOUP

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.

CORN AND BUTTERNUT SQUASH CHOWDER

Steps:

• In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil).

BUTTERNUT SQUASH AND CORN CHOWDER

Steps:

• Preheat oven to 400°F. Using spoon, scrape out seeds from squash; reserve squash seeds. Combine 1 1/2 cups water, squash seeds and 1 tablespoon salt in small saucepan. Bring to boil. Strain seeds; rinse under cold water to remove any squash pieces from seeds. Pat seeds dry with paper towel. Toss seeds with 1/2 teaspoon oil in small bowl. Sprinkle with salt. Transfer to baking sheet. Place squash on baking sheet. Brush with 1 tablespoon oil. Roast seeds until toasted, about 6 minutes. Roast squash until tender and lightly browned, turning once, about 45 minutes. Cut squash into 3/4-inch pieces.
• Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add onions, 1 1/3 cups corn, garlic, coriander, cardamom, cumin, cayenne and cloves; sauté until onions are tender, about 8 minutes. Add squash and 6 cups water. Bring to boil. Reduce heat; simmer 30 minutes.
• Working in batches, puree chowder in processor until smooth. Return chowder to same pot. Bring to boil. Reduce heat. Add potato and remaining 2/3 cup corn kernels; simmer until potato is cooked through, thinning chowder with more water if necessary, about 12 minutes. Season with salt and pepper. Spoon chowder into bowls. Garnish with toasted squash seeds and serve.

MUSSEL, FISH AND BUTTERNUT CHOWDER ... OR STEW!

Steps:

• Please note that this is a simple and rustic dish, meant to serve with nice crusty bread and wine!
• Rinse the mussels (usually there are grit, and also remove any beards still left) and let defrost if frozen. Mussels on the half shell is usually sold par-boiled, so don't let them boil, just let them heat to simmering in the chowder.
• Cut the fish into large chunks. Likewise, if you have bought ready-cut butternut chunks, cut them into smaller pieces. Peel and chop the onion, and peel and chop the potatoes.
• While prepping those, heat the oil in a large pot.
• Fry, all at once, the onion, potatoes and butternut (or pumpkin) pieces. Stir well over high heat so they start to fry well.
• Add the chicken broth, turn heat down to a low simmer. After about 5 - 10 minutes, add the wine. (You could add water, or water and wine, but it is not as flavourful).
• Let simmer another 5 - 10 minutes, until vegetables are soft, then add the sugar, nutmeg, garlic and hot pepper flakes.
• Stir well, then add the fish. Simmer a few minutes until the fish turn opaque.
• Add the rinsed mussels. By this time some will have detached from the shells, and other will still be attached. No matter, that's the way it always goes, and just remove the empty shells!
• Stir through, and let the mussels simmer about 5 minutes.
• Add the lemon juice and the cream, stir through, let simmer for a few minutes, taste for seasoning, and it's ready.
• NOTE: You can make this earlier in the day or afternoon, let it cool, and then gently heat again. Do not let it boil. It develops more flavour when it has a chance to stand. Reheat over slow heat.

CURRIED SEAFOOD CHOWDER

Steps:

• On medium-high heat, cook bacon in a large saucepan for 5 minutes.
• Add onions and cook until onions are translucent.
• Add curry powder, continuing to cook and stir for about 30 seconds.
• Add in clam juice, potatoes, butternut squash, and bay leaves.
• Cook and simmer for 5 minutes.
• Add chopped kale and simmer until vegetables are almost tender.
• Pour in milk, half and half and add thyme.
• Continue to cook until simmering.
• Ad fish and continue cooking until fish are cooked through.
• Add salt and pepper to taste.
• Throw out bay leaves.
• Ladle into soup bowls and serve hot.

CURRIED BUTTERNUT CHOWDER

Steps:

• Roast off your squash! I generally halve it, de-seed it and roast it at 350 face down in a little water. it takes 20-40 depending on the size, and if you give it a good jab and it squishes its done enough for soup.
• while the squash is roasting, is a good time to separate out your seeds for roasting. you can eat any of the winter squash seeds, and I do, often until I have a tummy ache. (a little oil, salt and pepper, 15ish at 325).
• As your squash is cooling, dice your red skin potatoes into tiny chunks and put them to boil in a separate pot. this will be your chunkyness after the soup is blended.
• In a soup pot saute your onions in olive oil or butter with a pinch of salt and pepper and a little curry powder. you're just opening up the flavor here so don't cook them until their clear.
• toss in your garlic, then start adding in your squash and stirring as you go. at this point i add a pinch of salt and a sprinkle of curry with every addition to the pot (every squash half). it helps the individual flavors open and incorporated the curry to everything. you can also add some spicy pepper powder too if you like. I use a no salt hot yellow curry blend, and probably something between 2-4 tablespoons of it total.
• add just enough water to the pot so that everything is fully covered, and simmer until your potatoes are soft.
• throw in 1/2 C of your corn, turn off the heat, and grab your immersion blender or food processer. then blend the whole batch until nice and creamy. return to the pot.
• at this point add in the rest of the frozen veg and your cooked redskins then turn it on med until everything is the same temperature.
• turn off the heat again and add in your cream. I put 1 cup, but I generally just add it while stirring until its a nice color and consistency. you can always use less, or even use coconut milk or whole milk. I generally wont use low fat milk in a creamy soup, so if you're not into the cream I would skip this whole bit and add a little extra water to the simmer.
• and now, you have soup! eat it with crusty bread, a nice bitter green salad and your favorite beverage. The leftovers are great for work for the rest of the week too!