Curried Parsnip Squash Soup Recipes

CURRIED PARSNIP SOUP

Steps:

• In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until parsnips are tender. , Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; stir in milk and heat through.

CURRIED PARSNIP SOUP

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Place all the soup ingredients with the exception of the stock and cream into a roasting tray. Mix well and season with salt and freshly ground black pepper. Place into the oven to roast for 25-30 minutes, until golden and tender.
• Place all but 250ml/9fl oz of the chicken stock into a saucepan over a high heat. Add the cream and, once boiling, reduce the heat to simmer.
• Add the roasted parsnips and continue to simmer.
• Pour the remaining stock into the roasting tray and place over a high heat. Stir well, scraping at the browned bits on the base of the roasting tray to release all of the flavour, then add this sauce to the simmering soup.
• Remove from the heat and allow to cool slightly, then transfer into a food processor and blend until smooth. Return the soup to the pan and season, to taste, with salt and freshly ground black pepper.
• Meanwhile, for the vegetable chips, preheat a deep-fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Using a potato peeler, peel long strips of each of the vegetables. Carefully add the vegetable strips into the oil and fry until golden. Remove with a slotted spoon and drain on kitchen paper.
• To serve, place the cream into a bowl and whip lightly until soft peaks form when the whisk is removed. Add the lemon juice and fold into the cream.
• Serve the soup in a bowl with a dollop of cream in the centre and a small pile of vegetable crisps placed over the top.

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.

CURRIED PARSNIP SOUP

Steps:

• Scrape the parsnips, and cut crosswise into small round slices. Heat the butter in a large saucepan, and add the parsnips, onion and garlic. Saute over gentle heat 5 minutes.
• Stir in the flour and curry powder, and cook 1 minute before adding the stock, a little at a time. Bring slowly to a boil, stirring all the while, and simmer 15 minutes or until parsnips are tender.
• Puree the soup in a food processor or blender, and place the resulting liquid in a clean saucepan. Season to taste with salt and pepper, and add a little milk or cream if the consistency is too thick. Reheat gently. Chop scallions and sprinkle over the soup before serving.

CURRIED PARSNIP SOUP

Steps:

• Heat the oil and butter in a large pan until the butter has melted.
• Add the onion, parsnips,apple and garlic and sauté stirring frequently, for 5-7 minutes, until the vegetables have softened, but not colored.
• Add the garam masala and chili powder and cook, stirring constantly, for 30 seconds.
• Sprinkle in the flour, mixing well, and cook, stirring constantly for an additional 30 seconds.
• Stir in the stock and lemon rind and juice, then bring to a boil.
• Reduce the heat and simmer for 20 minutes.
• Puree the soup in a blender or food processor, being careful not to splash the hot soup.
• Heat the soup through until piping hot.
• Season to taste with salt and pepper.

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.

CURRIED PARSNIP SOUP (FROM GOOD HOUSEKEEPING)

Steps:

• Melt the butter in a large saucepan, add the onion and fry gently forn 5-7 minutes. Add the parsnips and fry gently for about 3 minutes.
• Stir in the curry powder and cumin and cook for a further 2 minutes.
• Add the stock, season and bring to the boil. Reduce the heat, cover and simmer for about 45 minutes, until the vegetables are tender.
• Allow to cool slightly, then puree in a blender or food processor until smooth.
• Return to the pan and adjust the seasoning. Add the cream (if using), and reheat but do not boil. Serve sprinkled with paprika.

ROASTED-SQUASH-AND-PARSNIP SOUP

Steps:

• Preheat oven to 400 degrees, with racks in upper and lower thirds. Scoop seeds and pulp from squash; discard. (Or lightly coat seeds in oil, season with salt, and roast on a rimmed baking sheet until crisp and darkened slightly, about 20 minutes; let cool and reserve for garnish.) On a rimmed baking sheet, rub squash halves with 1 tablespoon oil and season with salt; turn cut-sides down. On another rimmed baking sheet, toss parsnips and leeks with remaining 1 tablespoon oil, season with salt, and sprinkle evenly with thyme and chopped sage; spread in a single layer.
• Roast 30 minutes. Add apples to sheet with squash, cut-sides up. Continue roasting until vegetables turn golden brown in places and are easily pierced with the tip of a knife, 15 to 20 minutes more. When cool enough to handle, scoop flesh from squash; transfer half to a blender with half of other vegetables and apples, 2 cups broth, and 1 cup water. Puree until smooth, adding more water as needed if too thick to self-level. Pour through a sieve into a pot. Repeat process with remaining vegetables, apples, broth, and 1 more cup water.
• Melt butter in a small saucepan over medium heat, swirling occasionally, until fragrant and golden brown and dark-brown sediment particles form in bottom of pan, 8 to 10 minutes. Stir brown butter into soup; season with salt and pepper. Rewarm soup over medium-low heat, stirring occasionally and adding more water as necessary until it reaches desired consistency.
• Wipe pan clean. Heat 1/4 inch of oil over medium-high. When it shimmers, add a handful of sage leaves; cook, stirring a few times, until darkened slightly, 20 to 30 seconds. Transfer to paper towels, season with salt, and let stand until cool and crisp, 2 to 3 minutes. Fry more sage as desired. Serve soup topped with crisped sage, pepitas, sesame seeds, poppy seeds, and a drizzle of oil.

CURRIED PARSNIP AND PEAR SOUP

Steps:

• In a saucepan, combine parsnips, carrots, onion, celery, pear, vegetable stock and bay leaf.
• Bring to a boil.
• Reduce heat; simmer, covered for 25 - 30 minutes or until vegetables are very tender.
• Discard bay leaf.
• Stir in evaporated milk, curry powder, pepper and nutmeg.
• Puree in blender until smooth.