Butternut Squash Curry Soup Recipes

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CURRIED BUTTERNUT SQUASH SOUP



Curried Butternut Squash Soup image

Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. A savory, simple soup that's perfect for the fall and winter months.

Provided by Minimalist Baker

Categories     Side     Soup

Time 30m

Number Of Ingredients 14

1 Tbsp coconut or avocado oil
2 medium shallots ((thinly diced))
2 cloves garlic, minced ((2 cloves yield ~1 Tbsp or 6 g))
6 cups peeled & chopped butternut squash ((1 small butternut squash yields ~6 cups))
1 pinch each sea salt + black pepper ((plus more to taste))
1 1/2 Tbsp curry powder
1/4 tsp ground cinnamon
1 14-ounce can light coconut milk
2 cups vegetable broth (DIY or store-bought)
1-3 Tbsp maple syrup ((or sub coconut sugar))
1-2 tsp chili garlic paste ((optional))
Toasted pumpkin seeds
Chili garlic paste
Full-fat coconut milk

Steps:

  • Heat a large pot over medium heat.
  • Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
  • Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
  • Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional - for heat).
  • Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
  • Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
  • Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
  • Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.

Nutrition Facts : ServingSize 1 servings, Calories 287 kcal, Carbohydrate 48.8 g, Protein 5.1 g, Fat 11 g, SaturatedFat 8 g, Sodium 287 mg, Fiber 12.4 g, Sugar 15.1 g, UnsaturatedFat 1.25 g

BUTTERNUT CURRY SOUP



Butternut Curry Soup image

Combine the complex flavors of curry with seasonal butternut squash to create a soup that is perfect on your holiday table or for any cold weather meal.

Provided by College Inn® Broths and Stocks

Categories     Trusted Brands: Recipes and Tips     College Inn® Broths and Stocks

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
¾ cup sliced leeks or chopped shallots
4 cups cubed butternut squash
2 teaspoons curry powder
1 tablespoon packed light brown sugar
2 cups College Inn® Chicken Broth
1 teaspoon Sour cream
1 teaspoon Chopped fresh chives

Steps:

  • Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.
  • Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.
  • Puree squash mixture with immersion blender or in food processor or blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.

Nutrition Facts : Calories 150.4 calories, Carbohydrate 22.7 g, Cholesterol 15.8 mg, Fat 6.8 g, Fiber 3.4 g, Protein 2.4 g, SaturatedFat 3.9 g, Sodium 516.9 mg, Sugar 7.1 g

ROASTED BUTTERNUT SQUASH SOUP AND CURRY CONDIMENTS



Roasted Butternut Squash Soup and Curry Condiments image

Provided by Ina Garten

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

3 to 4 pounds butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
2 to 4 cups chicken stock, preferably homemade
1/2 teaspoon good curry powder
Scallions, white and green parts, trimmed and sliced diagonally
Flaked sweetened coconut, lightly toasted
Roasted salted cashews, toasted and chopped
Diced banana

Steps:

  • Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.
  • Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.

BUTTERNUT SQUASH AND GREEN CURRY SOUP



Butternut Squash and Green Curry Soup image

This creamy, vibrant soup is a Thai-inspired version of the puréed squash soup you know and love. The green curry paste, which is relatively easy to find in the international aisle of the grocery store, along with coconut milk and fish sauce, perfectly complements the butternut squash's sweetness. But it's the topping - a spin on miang kham, a snack in Thailand and Laos full of peanuts, coconut and chiles - that's the real standout.

Provided by Samin Nosrat

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 20

4 tablespoons coconut oil or neutral-tasting oil
3 medium shallots, diced
1 (2-inch) piece of fresh ginger, peeled and thinly sliced
1 lemongrass stalk, cut into 3-inch pieces
Kosher salt
2 medium butternut squashes (about 4 pounds), peeled, seeded and cut into about 3/4-inch cubes
2 (13 1/2-ounce) cans coconut milk
6 to 8 tablespoons Thai green curry paste, or to taste
3 tablespoons fish sauce
3 to 4 cups water or chicken stock, preferably homemade
3/4 cup raw peanuts
3/4 cup unsweetened raw coconut flakes
2 tablespoons fish sauce
8 small dried red chiles, such as Japones or chiles de árbol, thinly sliced
1 tablespoon neutral-tasting or melted coconut oil
1 tablespoon minced lemongrass
1 teaspoon sugar
10 lime leaves, thinly sliced (optional)
Handful of Thai or Italian basil leaves
2 to 3 limes, quartered

Steps:

  • Heat oven to 300 degrees. Melt oil in a large Dutch oven or soup pot over medium-high heat. When oil shimmers, add shallots, ginger, lemongrass and a generous pinch of salt. Reduce heat to low. Cook, stirring occasionally, until shallots are tender and just starting to brown, about 18 minutes.
  • Add squash, coconut milk, curry paste, 3 tablespoons fish sauce and 3 cups water or stock. Increase heat to high. When liquid comes to a boil, reduce to a simmer and cook the soup covered until squash is tender, about 25 minutes.
  • Make garnish while soup cooks: In a medium mixing bowl, toss together peanuts, coconut flakes, fish sauce, chiles, 1 tablespoon oil, the minced lemongrass, the sugar and the lime leaves, if using.
  • Spread mixture out onto a baking sheet in a single layer. Bake for 18 to 20 minutes, stirring every 3 minutes after the first 10 minutes. Remove from oven when coconut is deep golden brown, and pour mixture immediately into a bowl to prevent overcooking. Stir to combine, and set aside.
  • Remove soup from heat. Remove lemongrass stalks from pot. Use a hand blender to purée soup. Alternatively, transfer soup in batches to a blender or food processor and purée. Taste and adjust for salt and curry paste. Add water or stock to thin soup to the desired consistency.
  • Thinly slice the basil leaves and arrange on a small plate or platter, along with lime wedges and peanut mixture. Serve soup hot with garnishes.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 15 grams, Carbohydrate 45 grams, Fat 43 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 26 grams, Sodium 1287 milligrams, Sugar 11 grams, TransFat 0 grams

CURRIED BUTTERNUT SQUASH SOUP



Curried Butternut Squash Soup image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

1/4 cup olive oil
1 cup diced shallots
3 cloves garlic
1/4 cup minced fresh peeled ginger
4 bay leaves
1/2 tablespoon crushed red-pepper flakes
2 1/2 pounds Butternut Squash, peeled, seeded, and cut into chunks
1 1/3 teaspoons coarse salt
1 teaspoon curry powder
2 cups homemade or canned, store-bought low-sodium chicken stock, heated
1 one-inch chunk palm sugar (available in Asian grocery stores)
1 fifteen-ounce can low-fat coconut milk
Freshly chopped chives, for garnish
Fresh curry leaves, for garnish

Steps:

  • Heat oil in a large Dutch oven over medium heat. Add shallots and cook, stirring, about 2 minutes. Add the garlic, and continue to stir; add ginger. Continue cooking until shallots are soft and translucent, about 3 minutes. Add bay leaves and red pepper; continue cooking for 1 minute more. Stir in squash, salt, and curry powder; cook for 10 minutes.
  • Raise the heat to medium-high, and add chicken stock. Cover, and bring to a boil. Immediately lower the heat, and simmer for 15 minutes, stirring and mashing every 5 minutes. Add the palm sugar and cook for 5 minutes. Add the coconut milk and continue cooking for 10 minutes.
  • Remove bay leaves from soup. Using an immersion blender or in batches using a bar blender, puree until smooth.
  • Reheat soup, seasoning with salt. Garnish with chives, and serve immediately.

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

BUTTERNUT SQUASH CARROT CURRY SOUP



Butternut Squash Carrot Curry Soup image

You can't go wrong with a butternut squash soup, but this one has a subtlety of flavors that is positively gourmet. And with the incredibly easy preparation and ingredients this will be a staple of your winter-time dinner parties or even just a quick after-work meal. It's also easy to make vegetarian with the replacement of vegetable broth.

Provided by OwlMonkey

Categories     Curries

Time 1h15m

Yield 3 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
3 minced garlic cloves
1 tablespoon curry powder
1/4 teaspoon ginger powder (can also use fresh ginger)
1 onion
2 carrots
1 1/2-2 cups butternut squash (small cubes)
salt
3 cups chicken broth
heavy cream (optional and to taste)
1/2 cup dry white wine (optional)

Steps:

  • Heat olive oil in a heavy pot over medium heat. Add minced garlic and chopped onions, stir to coat. Add thinly sliced carrots and cook for 3 minutes, or until they start to get soft.
  • Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder.
  • Pour in wine if using. Let cook for 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour. After 1 hour, taste and adjust seasonings. Turn off heat.
  • Puree soup using a blender. Return to soup pot and bring to a simmer.
  • If you use decide to add cream you'll want to "float" it on top of the soup by first pouring it into a teaspoon and then carefully dripping it over the top. To make a lovely design, drip a few small parallel lines over the top, take a spoon and swirl through them in a semi-circle around the bowl. It looks something like a leaf pattern. Not as difficult as it sounds; it just takes a little practice.

Nutrition Facts : Calories 193.3, Fat 10.9, SaturatedFat 1.7, Sodium 797, Carbohydrate 19, Fiber 3.8, Sugar 5.7, Protein 6.7

CURRIED BUTTERNUT SQUASH SOUP



Curried Butternut Squash Soup image

Provided by Florence Fabricant

Categories     soups and stews

Time 1h

Yield 6 servings

Number Of Ingredients 9

1 whole butternut squash
2 tablespoons butter or vegetable oil
1 large onion, chopped
1 tablespoon curry powder
1/4 cup unsweetened apple cider
1 1/2 cups chicken or vegetable stock, or water
Juice of 1/2 lemon
Salt and freshly ground black pepper
1 tablespoon chopped fresh coriander

Steps:

  • Preheat oven to 400 degrees. Place the squash in a foil-lined baking dish and bake until it is tender, about 45 minutes.
  • Heat the butter or oil in a heavy saucepan. Add the onion and saute just until it begins to brown. Stir in the curry powder, cook about a minute more, add the apple cider and remove from the heat.
  • When the squash is tender, peel off the skin, remove the seeds and scoop the pulp into a food processor along with the curried onion mixture. Puree this mixture, then return the puree to the saucepan. Add the stock and lemon juice, bring to a simmer, stir, then season to taste with salt and pepper.
  • Serve the soup garnished with the coriander

Nutrition Facts : @context http, Calories 121, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 443 milligrams, Sugar 5 grams, TransFat 0 grams

BUTTERNUT CURRY SOUP



Butternut Curry Soup image

Combine the complex flavors of curry with seasonal butternut squash to create a soup that is perfect on your holiday table or any cold weather meal.

Provided by College Inn

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
3/4 cup sliced leeks or 3/4 cup chopped shallot
4 cups cubed butternut squash
1 tablespoon curry powder
1 tablespoon packed light brown sugar
2 cups college inn fat free & low sodium chicken broth
sour cream (optional) or Greek yogurt (optional)
chopped fresh chives (optional)

Steps:

  • 1. Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.
  • 2. Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.
  • 3. Puree squash mixture with immersion blender or in food processor or blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.
  • VARIATION: To make Butternut Ginger Soup, prepare recipe as directed, except substitute 1 tablespoons minced fresh ginger for curry powder.

Nutrition Facts : Calories 161.5, Fat 6.9, SaturatedFat 3.9, Cholesterol 15.3, Sodium 97.4, Carbohydrate 24.5, Fiber 3.6, Sugar 7.3, Protein 4.3

CURRY SPICED SQUASH SOUP



Curry Spiced Squash Soup image

Growing up on a farm, I helped in the kitchen and had three brothers who liked to eat! My love of cooking continues today.

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

4 pounds butternut squash
1 large onion, diced
1 medium apple, peeled and diced
1/4 cup butter, cubed
1 garlic clove, minced
2 teaspoons curry powder
1/2 teaspoon ground ginger
3 cups chicken broth
1/2 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper, optional

Steps:

  • Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan. Add 1/2 in. of hot water to pan. Bake, uncovered, at 350° for 40 minutes. Drain water from pan; turn squash cut side up. Bake 20-30 minutes longer or until tender. Cool slightly. , Carefully scoop out squash into a blender or food processor; cover and process until smooth. Set aside., In a large saucepan, saute onion and apple in butter until tender. Add the garlic, curry powder and ginger; cook 1 minute longer. Stir in broth and pureed squash. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Reduce heat to low. Add the cream, salt, pepper and cayenne if desired; heat through (do not boil).

Nutrition Facts : Calories 211 calories, Fat 12g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 568mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 7g fiber), Protein 3g protein.

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From jennskitchendiary.com


CURRIED BUTTERNUT SQUASH SOUP (VEGAN) – A SIMPLE PALATE
2021-10-14 How to Make Curried Butternut Squash Soup. First, peel the squash and cut it into cubes. (1) Saute onions oil for about 3-4 minutes until soft. Add garlic in for the last minute. (2) Then add diced apples, cubed squash, and spices to the pot. Step 1. Step 2. (3) add thyme sprigs and vegetable broth, and a generous pinch of salt.
From asimplepalate.com


BUTTERNUT SQUASH THAI CURRY SOUP WITH RED LENTILS - FOOLPROOF LIVING
2021-12-09 Heat olive oil in a large Dutch oven over medium heat. Add onion, ginger, and garlic. Cook, stirring frequently, until onion is translucent, 3-4 minutes. Stir in the red curry paste and cook for another minute. Add cubed butternut squash, red lentils, salt, black pepper, and vegetable stock.
From foolproofliving.com


BUTTERNUT SQUASH CURRY SOUP | LEXI'S CLEAN KITCHEN
2015-12-01 Once hot add onion, and cook until beginning to soften, about 5 minutes. Add garlic, spices, and sugar and cook until spices become fragrant (about 1 minute). Add in butternut squash and cook down for 5 minutes, stirring often, until squash is beginning to soften. Add coconut milk, chicken stock, and bring to a boil.
From lexiscleankitchen.com


CURRY BUTTERNUT SQUASH SOUP | KATHY'S VEGAN KITCHEN
2021-10-21 In a large soup pot, saute garlic, ginger, shallot, and onion until onions are fragrant and translucent. Add celery, carrots, red peppers and stir to combine. Now, add the butternut squash, chickpeas, vegetable broth, cumin, and red curry paste. Stir to combine and bring to a boil. Stir in lite coconut milk or plant milk combined with coconut ...
From kathysvegankitchen.com


THAI RED CURRY SQUASH SOUP - CHRISTOPHER KIMBALL’S MILK STREET
Directions. 01. In a large pot over medium-high, heat the oil until shimmering. Add the shallots, reduce to medium and cook, stirring occasionally at first but more often as they begin to color, until light golden brown, 7 to 11 minutes; if browning too quickly, reduce the heat slightly. Remove the pot from the heat and, using a slotted spoon ...
From 177milkstreet.com


BUTTERNUT SQUASH AND COCONUT CURRY SOUP | MEL'S KITCHEN CAFE
2021-02-03 Stir in the curry paste, sugar and salt and cook for 1-2 minutes longer. Stir in the squash, broth and coconut milk and bring to a boil. Reduce the heat and simmer, partially covered, until the squash is tender, 20 to 25 minutes. Add additional broth during the cooking time if you want the soup more soupy and less thick.
From melskitchencafe.com


BUTTERNUT SQUASH CURRY SOUP | MADE WITH NESTLE
Instructions. 1. Heat oil in saucepan set over medium heat; cook onions, curry powder, ginger, garlic, pepper and salt for 3 to 5 minutes or until tender. Stir in squash, chicken broth and 1 cup (250 mL) water; bring to boil. Reduce heat to medium-low; cook for 10 to 15 minutes or until squash is very tender. 2.
From madewithnestle.ca


THAI CURRIED BUTTERNUT SQUASH SOUP - RECIPE DIARIES
2014-11-22 Add the squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine. Cook the vegetables for 8 to 10 minutes, stirring occasionally. Add broth. Bring the mixture to a boil, then reduce the heat and simmer until squash is soft, about 15 to 20 minutes.
From recipe-diaries.com


HEALING CURRY BUTTERNUT SQUASH LENTIL SOUP | AMBITIOUS KITCHEN
2021-10-10 Instructions. Add coconut oil oil to a large pot or dutch oven and place over medium high heat. Next add in garlic, ginger and onion and saute for 3-5 minutes until onion begin to soften. Add in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry powder and turmeric.
From ambitiouskitchen.com


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