Butternut Squash Apples Curry Miracle Soup Recipes

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CURRIED BUTTERNUT SQUASH AND APPLE SOUP



Curried Butternut Squash and Apple Soup image

Madras curry powder adds warmth and earthiness to the otherwise sweet butternut squash, apple, and maple syrup in the soup. It has a bit more heat than regular curry powder, though either can be used here. Frozen, precooked squash will save time; you can also roast 1 (1 1/2-lb.) peeled, diced butternut squash ahead and refrigerate for later in the week. We opt for a sweet, Golden Delicious apple to contrast the tangy Greek yogurt; you can also use a Fuji or Braeburn apple.

Provided by Julia Levy

Time 25m

Yield Serves 4 (serving size: 2 cups soup, 3 Tbsp. yogurt, and 2 Tbsp. apple)

Number Of Ingredients 15

1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium leek, chopped (about 1 cup)
1 cup peeled, chopped Golden Delicious apple
1 tablespoon Madras curry powder
1/2 cup dry white wine
3 (10-oz.) pkg. frozen cooked butternut squash, thawed
4 cups unsalted chicken stock
2 tablespoons pure maple syrup
1 1/2 tablespoons apple cider vinegar
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
3/4 cup plain 2% reduced-fat Greek yogurt
2 tablespoons water
1/2 cup julienne-cut Golden Delicious apple

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.

Nutrition Facts : Calories 322, Carbohydrate 51 g, Fat 8 g, Fiber 5 g, Protein 13 g, SaturatedFat 3 g, Sodium 519 mg, Sugar 20 g

BUTTERNUT SQUASH AND APPLE SOUP



Butternut Squash and Apple Soup image

Provided by Ina Garten

Time 1h

Yield 3 1/2 quarts

Number Of Ingredients 10

2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups good apple cider or juice

Steps:

  • Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
  • Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
  • Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
  • Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

CURRIED BUTTERNUT SQUASH SOUP



Curried Butternut Squash Soup image

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

2 tablespoons butter
1 cup finely chopped onion
4 cloves garlic, minced
4 cups chicken broth
1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch pieces
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ cup half-and-half
2 tablespoons honey
¼ cup sour cream, or to taste

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

CLAIRE'S CURRIED BUTTERNUT SQUASH SOUP



Claire's Curried Butternut Squash Soup image

So easy and so perfect for fall, this one's from the collection I created for my kiddo when she was a starving college student. I top it with toasted pumpkin seeds or curried almonds.

Provided by Leslie Kelly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h45m

Yield 4

Number Of Ingredients 11

1 butternut squash
1 tablespoon olive oil, or as needed
1 onion, chopped
1 shallot, minced
2 tablespoons curry powder, or more to taste
1 teaspoon ground turmeric
1 apple, cored and chopped
1 slice fresh ginger, minced
water to cover
1 (14 ounce) can coconut milk
salt to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash and place on a baking sheet.
  • Bake in the preheated oven until tender, about 45 minutes. Allow squash to cool until easily handled; cut in half, scoop the seeds, peel, and chop the flesh.
  • Heat olive oil in a skillet over medium heat; cook and stir onion and shallot until translucent, about 10 minutes. Add curry powder and turmeric and cook until evenly coated, about 2 minutes.
  • Mix squash, apple, and ginger into onion mixture; add enough water to cover. Bring liquid to a boil, reduce heat to medium-low, and simmer until squash and apples are softened, about 15 minutes. Mash soup using a potato masher or blend with an immersion blender until squash is broken up.
  • Mix coconut milk and salt into soup and simmer until heated through, about 3 minutes more.

Nutrition Facts : Calories 388.3 calories, Carbohydrate 44.3 g, Fat 25.1 g, Fiber 8.8 g, Protein 5.7 g, SaturatedFat 19.2 g, Sodium 68.4 mg, Sugar 10.9 g

CURRIED BUTTERNUT SQUASH AND APPLE SOUP



Curried Butternut Squash and Apple Soup image

Blend two flavors of the autumn season - butternut squash and apples - into a delicious soup recipe, then spice up the dish with curry.

Provided by Kristen Winston

Categories     Fall

Time 45m

Yield 6-8

Number Of Ingredients 9

2 tablespoons unsalted butter
2 tablespoons olive oil
2 cups onion, chopped
1 tablespoon curry powder
3 pounds butternut squash (about 2 medium-size)
4 ½ cups chicken stock
2 apples, peeled, cored and chopped
1 cup apple juice
salt and pepper, to taste

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.

Nutrition Facts :

CURRIED APPLE BUTTERNUT SQUASH SOUP



Curried Apple Butternut Squash Soup image

Roasted squash and apples pureed with warm, fragrant spices, onions, garlic and stored with broth into one luscious, velvety soup.

Provided by Laurie McNamara

Categories     Soups, Stews & Chilis

Time 45m

Number Of Ingredients 14

2½ pounds butternut squash (peeled and diced)
2 medium honeycrisp apples (diced)
light olive oil
kosher salt
1 cup diced yellow onion
3 cloves fresh garlic (minced)
2 teaspoons curry powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
2 tablespoons dry sherry wine
4 cups low-sodium chicken or vegetable broth
plain nonfat greek yogurt ( or coconut cream, for serving (optional))

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!

Nutrition Facts : ServingSize 1 cup, Calories 163 kcal, Carbohydrate 36 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 58 mg, Fiber 6 g, Sugar 12 g, UnsaturatedFat 2 g

BUTTERNUT SQUASH, APPLES & CURRY MIRACLE SOUP



BUTTERNUT SQUASH, APPLES & CURRY MIRACLE SOUP image

Categories     Fruit     Vegetable     Stew     Vegetarian

Yield 8-10

Number Of Ingredients 16

5 tablespoons butter
2 large butternut squash, softened,* peeled and cubed
2 large leeks well washed and cut into broad slices (use pale green & white parts only)
3-4 large shallots chopped (or one small onion)
1 cup of chopped celery (tops and stems)
2 crisp apples peeled and thinly sliced
2 teaspoons dried thyme
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
4-6 tablespoons high quality curry powder such as "Madras"
7 cups very rich vegetarian chicken flavored stock (IE Carmel Kosher Chicken Dehydrated Chicken Soup)
2 ½ cups of apple cider
1 ½ cups of low fat ½ and ½ cream
½ heavy whipping cream
Sour Cream for garnish
Chives cut in 1" lengths for garnish

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

BUTTERNUT SQUASH & APPLE SOUP



Butternut Squash & Apple Soup image

Make and share this Butternut Squash & Apple Soup recipe from Food.com.

Provided by Chris Reynolds

Categories     Vegetable

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 13

2 tablespoons unsalted butter
2 tablespoons olive oil
4 cups chopped onions (about 3 large)
2 tablespoons mild curry powder
5 lbs butternut squash (2 large)
1 1/2 lbs sweet apples (McIntosh or Gala)
water
2 teaspoons salt
1/2 pepper
2 cups apple juice or 2 cups cider
1 loaf French baguette
6 ounces chevre cheese, at room temperature
chopped fresh parsley leaves (to garnish)

Steps:

  • In 7- to 8-quart saucepot, heat butter and oil on medium-low until butter melts and is foamy. Add onions and curry powder; cook 15 to 20 minutes or until onions are tender, stirring and scraping bottom of pot occasionally.
  • Peel squash; cut in half and discard seeds. Cut squash into 1" chunks. Peel and core apples; cut into 1" chunks.
  • To saucepot, add squash, apples, 2 C water, salt, and pepper. Heat to boiling on high; reduce heat to medium-low. Cover; simmer 30-40 minutes or until squash and apples are very soft.
  • Transfer mixture in batches to food processor or blender and process until coarsely pureed. Return puree to pot. Stir in apple juice, and 1 tsp salt (opt.). If soup seems too thick, add water in 1/4 C increments as desired.
  • When ready to serve soup, cut bread into twelve 1/2" thick slices at an angle. In broiler or toaster oven, toast bread until golden brown. Spread 1 tbsp goat cheese on each slice; garnish with parsley. Serve bread with soup.

Nutrition Facts : Calories 505.6, Fat 10.5, SaturatedFat 5, Cholesterol 16.3, Sodium 911.5, Carbohydrate 91.9, Fiber 9.1, Sugar 21.3, Protein 16

CREAMY BUTTERNUT SQUASH, GREEN APPLE & CURRY SOUP



Creamy Butternut Squash, Green Apple & Curry Soup image

This is a wonderful soup for winter. It's very creamy & flavorful but it is low in calories because there is NO CREAM. If you don't tell... no one will know it's not a full-fat version!!

Provided by msmia

Categories     Soy/Tofu

Time 1h

Yield 10 cups, 10 serving(s)

Number Of Ingredients 8

8 ounces soft tofu
1 medium onion, chopped
1 tablespoon olive oil
1 tablespoon curry powder
4 cups vegetable broth (from boullion cubes or can)
1 medium butternut squash, cut into cubes (approx. 5-6 cups)
2 green apples, peeled & cubed
salt & pepper

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.

Nutrition Facts : Calories 97.9, Fat 2.4, SaturatedFat 0.4, Sodium 7.3, Carbohydrate 19, Fiber 3.3, Sugar 6, Protein 2.9

CURRIED BUTTERCUP SQUASH AND APPLE SOUP



Curried Buttercup Squash and Apple Soup image

This hearty New England soup includes a buttercup squash base, apples and maple syrup for sweetness, and curry and cayenne pepper for hints of spice.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 19

1 1/2 cups sour cream
1/4 cup maple syrup
2 teaspoons salt, plus more to taste
1 cup pumpkin seeds, or pepitas, shelled
8 tablespoons (1 stick) unsalted butter, plus more for pan
2 buttercup or small butternut squash, sliced in half lengthwise
2 medium onions, roughly chopped
3 celery stalks, roughly chopped
3 medium carrots, roughly chopped
1/4 cup packed dark-brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon curry powder
1/4 teaspoon cayenne pepper
4 Macoun apples, peeled, cored, and roughly chopped
2/3 cup brandy
1/4 cup honey
Freshly ground black pepper

Steps:

  • Heat oven to 350 degrees. In a small bowl, whisk together sour cream, maple syrup, 2 tablespoons water, and a pinch of salt. Cover; refrigerate.
  • In another bowl, toss pumpkin seeds with 2 teaspoons salt. Spread evenly over baking pan. Toast in oven until seeds are golden and begin to pop, 7 to 10 minutes. Set aside.
  • Butter a 9-by-13-by-2-inch baking dish. Place squash, cut side down, and 1/2 cup water in dish. Bake until tender, about 1 hour. Let cool 45 minutes. Remove seeds, peel, and set aside.
  • In a large stockpot over medium-high heat, melt butter. Add onions, celery, and carrots; cook, stirring, until onions are translucent, about 10 minutes. Add brown sugar and spices; cook, stirring, 5 minutes. Add apples and brandy; cook 10 minutes. Add squash and 12 cups water; simmer 1 hour. Let cool 30 minutes. Puree in food processor until smooth. Add honey, salt, and pepper to taste; pulse to combine.
  • To serve, garnish with a dollop of maple cream, and sprinkle with pumpkin seeds.

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From foodnetwork.ca


BUTTERNUT SQUASH AND PORK RECIPES - THERESCIPES.INFO
Harvest Butternut & Pork Stew Recipe: How to Make It tip www.tasteofhome.com. In a large resealable container, combine 1/3 cup flour, paprika, salt and coriander.Add pork, a few pieces at a time, and shake to coat. In a large skillet, brown pork in oil in batches; drain. Transfer to a 5-qt. slow cooker.
From therecipes.info


BUTTERNUT SQUASH AND APPLE SOUP - WEELICIOUS
2009-01-12 Preparation. 1. Sauté the onion in the olive oil over medium heat for 3-4 minutes or until translucent. 2. Add the butternut squash, apple, and spices and stir to combine. 3. Add stock and bring to a boil, reduce to a simmer, cover and cook for 15 minutes or until vegetables are tender. 4.
From weelicious.com


BEST APPLE AND BUTTERNUT SQUASH SOUP RECIPE - FOOD NEWS
1/4 cup toasted pine nuts, for garnish prep Melt the butter in a large soup or stockpot over medium heat. Add the squash, onion, apples, and curry powder and sauté for 5 minutes. Add the flour, stirring well to combine. Add the broth, bring to a simmer, and simmer for 30 minutes, or until squash is very tender. Let cool for a few minutes.
From foodnewsnews.com


CURRIED BUTTERNUT SQUASH AND APPLE SOUP - DESSARTS
Instructions. Preheat the oven to 450°F. Place the butternut squash cubes on a large baking sheet covered with foil. Drizzle the oil over the squash, sprinkle …
From dessarts.com


SLOW COOKER BUTTERNUT SQUASH SOUP WITH APPLE - COUPON CLIPPING …
2019-11-19 For the Soup Ingredients - To the slow cooker pot, add the squash, apple, carrot, onion, garlic, cinnamon, curry powder, salt, pepper, red pepper flakes and broth. Stir all ingredients together until combined. Cooking the Soup - Cover with a lid and cook on the low setting for 8 hours (or the high setting for 4 hours).
From couponclippingcook.com


CURRIED BUTTERNUT SQUASH AND APPLE SOUP - ALWAYS NOURISHED
2016-09-30 Add the curry powder, cumin, cinnamon, nutmeg and cayenne to the pot, stirring so all the vegetables are well coated with the spices. Cook for about a minute until the spices are very fragrant. Add the vegetable stock. Bring the soup to a boil then reduce and simmer for 20 minutes until the butternut squash is tender.
From nourishedtheblog.com


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