CURRIED BUTTERNUT SQUASH SOUP
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
RED CURRY COCONUT SQUASH SOUP
This curried squash soup has such an amazing balance of flavors and has officially become my favorite soup. Perfect for a chilly fall day! The fall weather always serves as inspiration for soup, especially butternut squash soups. I really wanted to put a spin on the typical squash soup this time, though. Optional garnishes include sliced scallions, toasted squash seeds, or shrimp. I highly suggest the toasted squash seeds as a garnish. They really add a lot!
Provided by dana.killingthyme
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Peel butternut squash. Cut in half lengthwise and scoop out seeds. Cut flesh into cubes.
- Melt 2 tablespoons butter and coconut oil in a soup pot over medium-high heat. Add onion and cook until translucent, about 3 minutes. Add squash, red peppers, red curry paste, ginger, and garlic. Mix thoroughly and cook for 5 to 7 minutes. Add extra butter if the pot dries out, to avoid burning onion or squash.
- Pour coconut milk and skim milk into the pot; bring to a boil. Reduce heat and simmer soup, stirring often, until squash is soft, about 25 minutes.
- Pour 1/3 of the soup into a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a large bowl. Repeat twice more.
Nutrition Facts : Calories 302.7 calories, Carbohydrate 31.2 g, Cholesterol 10.6 mg, Fat 23.3 g, Fiber 5.3 g, Protein 6.5 g, SaturatedFat 17 g, Sodium 258.6 mg, Sugar 6.9 g
COCONUT CURRIED BUTTERNUT SQUASH SOUP
Most restaurants prepare this perennial favorite with butter, plenty of oil and sometimes even heavy cream. Use coconut milk for a dairy-free, yet creamy and delicious, butternut squash soup. The addition of curry powder provides both flavor and nutrients. The spice that gives curry powder its orange color is turmeric, a powerful antioxidant that's also loaded with iron.
Provided by Food Network
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
- Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the squash. Sprinkle the squash with the salt if using and the black pepper. Roast the squash until fork tender, 50 to 55 minutes.
- Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups) and set aside.
- Heat the remaining 1 teaspoon oil in a large saucepan set over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes. Add the squash, broth and coconut milk to the saucepan. Bring to a boil, reduce the heat and simmer 5 to 7 minutes.
- Working in batches, puree the soup in a blender or food processor until smooth and silky. Serve warm and garnish with a little chopped parsley.
CURRIED BUTTERNUT SQUASH SOUP WITH LIME CREAM
Delicious soup with a taste of curry and a lime cream is just the right kind of complement. Spice it up with cayenne pepper. Add some cilantro, shrimp, or almonds.
Provided by tapa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- Place butternut squash, cut-side up, on the prepared baking sheet. Coat the cut sides with olive oil; season with salt and pepper.
- Bake in the preheated oven until butternut squash is tender when pierced with a fork, 45 minutes to 1 hour. Remove squash from oven and cool slightly, about 10 minutes.
- Scoop flesh from roasted butternut squash and transfer to a saucepan; add broth, garlic powder, onion powder, curry powder, salt, and pepper. Bring squash mixture to a simmer until flavors blend, about 10 minutes.
- 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 soup is smooth.
- Whisk sour cream, lime juice, and lime zest together in a bowl until lime cream is evenly mixed. Serve soup in bowls; top with a dollop of lime cream.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 35.3 g, Cholesterol 12.6 mg, Fat 10 g, Fiber 6 g, Protein 4.2 g, SaturatedFat 4.3 g, Sodium 256.4 mg, Sugar 7.7 g
COCONUT CURRY BUTTERNUT SQUASH SOUP
Very filling and even a little naughty, this butternut squash soup is a decadent appetizer. Butternut squash is hearty on its own, but the coconut milk makes the mixture truly rich. Serve with a warm baguette.
Provided by Mint&Mangos
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 2h3m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place butternut squash in a baking dish, flesh side up. Brush 1 tablespoon melted butter over the flesh and top with 1/2 teaspoon salt, 1/2 teaspoon pumpkin pie spice, and cayenne pepper.
- Roast in the preheated oven until tender, about 1 hour. Remove squash from oven and cool for 15 minutes.
- Place a large stockpot over medium heat; add 1 tablespoon butter. Cook and stir onion in the melted butter for 2 minutes. Add curry powder; cook and stir for 1 minute. Stir in coconut milk; bring to a boil.
- Scoop flesh from the butternut squash and add to coconut milk mixture; mix in remaining 1/2 teaspoon salt, 1/4 teaspoon pumpkin pie spice, vegetable stock, and 1/4 teaspoon nutmeg. Bring to a boil, reduce heat to low, and simmer until soup is heated through.
- Blend soup using an immersion blender on low speed. Simmer until soup is smooth and thickened, about 20 minutes more. Add more vegetable stock for a thinner consistency and season with salt.
- Ladle soup into bowls and top each with pepitas and a pinch of nutmeg.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 27.6 g, Cholesterol 10.2 mg, Fat 22.8 g, Fiber 5.4 g, Protein 6.5 g, SaturatedFat 15.2 g, Sodium 624.3 mg, Sugar 5.8 g
More about "coconut red curry soup with butternut squash and lime recipe for whitewash"
RED CURRY BUTTERNUT SQUASH SOUP - AGAINST ALL GRAIN
From againstallgrain.com
4.8/5 (9)Servings 6Cuisine IndianCategory Soup
COCONUT CURRY BUTTERNUT SQUASH SOUP - OUR BEST BITES
From ourbestbites.com
Estimated Reading Time 4 mins
CURRIED SQUASH SOUP WITH RED CURRY BUTTER CROUTONS
From thewoksoflife.com
CURRIED BUTTERNUT SQUASH SOUP - STEPHANIE KAY NUTRITION
From kaynutrition.com
COCONUT CURRY BUTTERNUT SQUASH SOUP | CANADIAN LIVING
From canadianliving.com
10 BEST THAI RED CURRY AND COCONUT SOUP RECIPES | YUMMLY
From yummly.com
BUTTERNUT SQUASH SOUP RECIPE - I HEART NAPTIME
From iheartnaptime.net
COCONUT-RED CURRY SOUP WITH BUTTERNUT SQUASH AND LIME RECIPE
From recipeofhealth.com
COCONUT-CURRY BUTTERNUT SQUASH SOUP | HEALTHY …
From weightwatchers.com
CURRIED BUTTERNUT SQUASH SOUP WITH COCONUT AND LIME
From williams-sonoma.com
COCONUT-RED CURRY SOUP WITH BUTTERNUT SQUASH - RECIPEBRIDGE
From recipebridge.com
COCONUT-RED CURRY SQUASH SOUP RECIPE | MYRECIPES
From myrecipes.com
COCONUT-CURRY BUTTERNUT SQUASH SOUP RECIPE
From southernliving.com
COCONUT RED CURRY SQUASH SOUP RECIPE | VITAMIX
From vitamix.com
COCONUT CURRY BUTTERNUT SQUASH SOUP RECIPE - EAT …
From eatsimplefood.com
THAI CURRIED BUTTERNUT SQUASH SOUP - COOKIE AND KATE
From cookieandkate.com
COCONUT CURRY BUTTERNUT SQUASH SOUP - SKINNYTASTE
From skinnytaste.com
THAI BUTTERNUT SQUASH RED CURRY RECIPE | LITTLE SPICE JAR
From littlespicejar.com
PALEO-FRIENDLY COCONUT RED CURRY SOUP RECIPE | TASTY …
From tasty-yummies.com
VEGAN COCONUT GINGER SQUASH SOUP - MORE.CTV.CA
From more.ctv.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love