BUTTERNUT SQUASH AND GREEN CURRY SOUP
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
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
BUTTERNUT SQUASH SOUP WITH CHILLI & CRèME FRAîCHE
Come in from the cold to a warming bowl of autumnal soup
Provided by Good Food team
Categories Lunch, Soup
Time 1h5m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6.
- Cut 1 peeled and deseeded butternut squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.
- Roast for 30 mins, turning once during cooking, until golden and soft.
- While the butternut squash cooks, melt 1 tbsp butter with the remaining 1 tbsp olive oil in a large saucepan, then add 2 diced onions, 1 thinly sliced garlic clove and ¾ of the 2 deseeded and finely chopped red chillies.
- Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
- Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches.
- Return to the pan, gently reheat, then season to taste.
- Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.
Nutrition Facts : Calories 264 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.61 milligram of sodium
BUTTERNUT SQUASH AND CHILLI SOUP
Beautiful, creamy soup. The original recipe called for creme fraiche, but I only had Greek yoghurt and substituted. It gave a lovely, slightly sharp contrast to the squash. Obviously you could use vegetable stock instead of chicken stock if you wished.
Provided by Snowbunny Andorra
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oven to 200C (or 180C for a fan oven).
- Peel the butternut squash, remove the pips and chop into cubes about 4cm across.
- Place on a baking tray and toss with half the olive oil, then place in your oven. Cook for 30mins, or until soft, turning once.
- Meanwhile, melt the butter in a large pan, together with the remaining olive oil. Add the onion, garlic and chilli, cover and cook at a very low heat for 15-20 minutes, or until soft.
- When all cooked, combine in the pan, add the stock cubes and 600ml of boiling water, then the Greek yoghurt.
- Blitz with a stick blender, or in batches in a regular blender to achieve a silkier texture.
- Season to taste and serve with a small drizzle of yoghurt and a few strips of finely chopped chilli.
Nutrition Facts : Calories 234.7, Fat 10.2, SaturatedFat 2.9, Cholesterol 7.9, Sodium 615.9, Carbohydrate 37.2, Fiber 6.3, Sugar 9, Protein 4
BUTTERNUT SQUASH & CORIANDER SOUP - NO COOK RECIPE
Provided by Peggie
Number Of Ingredients 8
Steps:
- In the blender reduce all the ingredients except coriander and the half the water until a smooth paste forms. Add the remaining water and mix to obtain creamy texture. Add the coriander and mix briefly, pulsating, to incorporate it while keeping pieces of leaves. To serve the soup hot, replace cold water with hot water. Will keep in fridge for 3 days in an airtight container.
BUTTERNUT SQUASH CHILI
Steps:
- In a Dutch oven over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes., Add next 5 ingredients; cook 1 minute longer. Stir in water, both types of beans, diced tomatoes and tomato sauce. Bring to a boil; reduce heat. Stir in squash; simmer, covered, until squash is tender, 20-25 minutes. Stir in vinegar. , If desired, serve with chopped avocado, Greek yogurt and shredded mozzarella cheese.
Nutrition Facts : Calories 261 calories, Fat 8g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 704mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 8g fiber), Protein 18g protein. Diabetic Exchanges
THAI BUTTERNUT SQUASH CURRY SOUP
A creamy blend of fall vegetables and spices create this spicy squash curry soup that will warm your soul.
Provided by TORONTODENISE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Combine butternut squash, pumpkin, and water in a large microwave-safe bowl; stir to combine. Microwave at high power until fork tender, about 10 minutes. (You may have to do this in batches, depending on the size of your microwave.) Remove and set aside.
- Meanwhile, melt butter in a large soup pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomatoes, chile peppers, curry paste, coriander, ginger, and cumin; stir until combined.
- Add cooked squash mixture, chicken broth, vegetable broth, and brown sugar to the soup pot. Cook until squash and pumpkin are tender and soup is heated through, about 10 minutes.
- Fill blender halfway with soup. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Stir in coconut milk.
Nutrition Facts : Calories 276 calories, Carbohydrate 43.8 g, Cholesterol 12.2 mg, Fat 14.5 g, Fiber 6.3 g, Protein 6.7 g, SaturatedFat 8.9 g, Sodium 683.4 mg, Sugar 15.7 g
BUTTERNUT SQUASH SOUP WITH CHUTNEY
Simple easy squash soup. Perfect fall meal. Soup is great by itself but the chutney adds a complexity to it.
Provided by Beth.B
Categories Vegetable
Time 2h30m
Yield 1 BOWL, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Slice squash in half and scoop out seeds. Place cut side down on foil lined baking pan. Bake at 350 for about an hour. Cool, then scoop out squash.
- In a large saucepan melt butter and saute onions until soft. Add squash, broth and seasonings. Simmer for 30 minutes. Process soup in blender in batches until smooth. If soup needs to be thinned stir in more broth or some heavy cream.
- For Chutney:.
- Place all ingredients in pan and simmer for an hour and a half to two hours, stir frequently.
- Serve soup with chutney and sour cream if desired. Soup can also be served without chutney and instead sprinkle crisp bacon on top and a dollop of sour cream.
Nutrition Facts : Calories 2032.4, Fat 51.2, SaturatedFat 30.3, Cholesterol 122, Sodium 2310.8, Carbohydrate 397.6, Fiber 30.8, Sugar 268.6, Protein 25.7
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