BUTTERNUT SQUASH SOUP
Nice and simple: a puree of squash and apples with just a hint of fall spice. Serve hot, chilled or at room temperature.
Categories Dinner,Lunch
Time 29m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a large stock pot, combine broth, squash, onion and apple; cover pot and bring to a boil over high heat. Uncover pot and reduce heat to low; gently simmer until squash is very tender, about 10 minutes.
- Puree soup in pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Season with salt, pepper and nutmeg; serve.
- Yields about 3/4 cup per serving
Nutrition Facts : Calories 23 kcal
CURRIED BUTTERNUT SQUASH SOUP
Curry and butternut squash pair beautifully in this easy-to-make soup. For added flavor, mix in a handful of peeled garlic cloves when you roast the vegetables.
Categories Lunch,Dinner
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425ºF. Place squash and onion in a large baking dish. Pour in chicken broth and bake, uncovered, stirring occasionally, about 1 hour. (Don't worry if some of the pieces get a bit browned - this will add to the roasted flavor of the soup.)
- Remove from oven and let vegetables cool for about 15 minutes; puree in batches in a blender or food processor.
- In a small skillet, toast curry powder over low heat until fragrant, about 2 minutes (be careful not to burn it); stir into pureed soup. Season to taste with salt and pepper; garnish with sour cream and scallions. Yields about 3/4 cup of soup and 2 teaspoons of sour cream per serving.
Nutrition Facts : Calories 26 kcal
CURRIED BUTTERNUT SQUASH SOUP
Provided by Robin Miller : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 11
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.
ROASTED AND CURRIED BUTTERNUT SQUASH SOUP
This is my original recipe and can be either vegetarian or meat based. It also freezes well - just thaw, heat and add cream or yoghurt before serving. It's delicious and well worth the extra steps of roasting and pureeing. Enjoy!
Provided by lcpgh
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
- Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
- Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
- Remove bay leaf and serve hot. Garnish with fresh parsley if desired.
Nutrition Facts : Calories 142.4 calories, Carbohydrate 31.1 g, Cholesterol 1.8 mg, Fat 1.2 g, Fiber 4.9 g, Protein 4.9 g, SaturatedFat 0.4 g, Sodium 376.8 mg, Sugar 10.1 g
WW CURRIED BUTTERNUT SQUASH SOUP
Curry and butternut squash pair beautifully in this easy-to-make soup that is low in calories and fat. To make the soup weeknight friendly, buy butternut squash already peeled and cubed.
Provided by CaliforniaJan
Categories Vegetable
Time 1h45m
Yield 3/4 cups of soup with 2 t. sour cream per serving, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Place squash and onion in a large baking dish. Pour in chicken broth and bake, uncovered, stirring occasionally, about 1 hour. (It's OK if some of the pieces get browned, this will add to the roasted flavor of the soup.).
- Remove from oven and let the vegetables cool for about 15 minutes; puree in batches in a blender or food processor.
- In a small skillet, toast curry powder over low heat until fragrant, about 2 minutes; stir into pureed soup. Season to taste with salt and pepper; garnish with sour cream and scallions.
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 BUTTERNUT SQUASH AND PEAR SOUP
My family loves this creamy and satisfying soup with the comforting flavors of butternut squash and curry. Serve topped with frizzled onions.
Provided by blancdeblanc
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
- Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
- Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.
Nutrition Facts : Calories 168.7 calories, Carbohydrate 27.6 g, Cholesterol 20.1 mg, Fat 6.7 g, Fiber 6.6 g, Protein 3.1 g, SaturatedFat 3.9 g, Sodium 887.7 mg, Sugar 8.7 g
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