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Curried Mussel And Butternut Squash Soup

CURRIED MUSSEL AND BUTTERNUT SQUASH SOUP

in the middle ages, flemish cities were at the crossroads of the northern spice routes, and brewers and cooks both took advantage of exotic spices. according to food & wine, you'll see that influence in this curried soup and in the blanche de bruges that is its ideal wheat beer accompaniment. make ahead: the curried soup can be prepared through step 1 and refrigerated overnight.

Time: 35 minutes

Steps:

  • melt the butter in a medium sauce-pan
  • add the shallots and leek and cook over moderate heat , stirring occasionally , until softened , 3 to 4 minutes
  • stir in the curry powder and cook until fragrant , about 1 minute
  • add the butternut squash and stock , cover and simmer until the squash is very tender , 20 to 25 minutes
  • remove from the heat and let the soup cool to room temperature
  • working in batches , puree the soup in a blender until smooth
  • return the soup to the saucepan
  • in another medium saucepan , combine the mussels with the white wine , water and thyme and season generously with pepper
  • cover and bring to a boil over high heat
  • steam the mussels for 3 to 5 minutes , shaking the pan occasionally
  • transfer the mussels to a bowl as they open
  • remove the mussels from the shells and reserve 12 shells for garnish
  • carefully pour the mussel-cooking liquid into the soup , leaving behind any sand or grit
  • reheat the soup and season with salt
  • place 12 of the mussels in the reserved shells
  • add the rest of the mussels to the soup to warm them
  • ladle the soup into bowls , garnish with cilantro and the mussels in the shells and serve


curried mussel and butternut squash soup image

Number Of Ingredients: 13

Ingredients:

  1. unsalted butter
  2. shallots
  3. leek
  4. curry powder
  5. butternut squash
  6. chicken stock
  7. mussels
  8. dry white wine
  9. water
  10. fresh thyme sprigs
  11. fresh ground pepper
  12. salt
  13. cilantro leaf


CURRIED BUTTERNUT SQUASH SOUP

This is a soup that will keep you warm during a long, cold winter!

Recipe From allrecipes.com

Provided by Marci Stohon

Time 40m

Yield 4

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.


Curried Butternut Squash Soup image

Number Of Ingredients: 12

Ingredients:

  • 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


CURRIED SQUASH AND MUSHROOM SOUP

Recipe From epicurious.com

Steps:

  • • Cut squash lengthwise, bake face down on oiled tray in 375° oven for 30 to 40 minutes. Scoop out insides, discarding seeds. Put pulp in blender with water or stock and purée. Combine in saucepan with juice. Heat butter in a skillet, add onion, garlic, salt, spices. Sauté until onion is soft. Add mushrooms, cover, cook 10 minutes. Add sauté to squash. Heat gently. Add a few dashes cayenne. Can simmer awhile, or serve immediately.


CURRIED SQUASH AND MUSHROOM SOUP image

Number Of Ingredients: 13

Ingredients:

  • • 2 Acorn or 1 large Butternut squash
  • • 2 1/2 cups of water or stock
  • • 1 cup orange juice
  • • 2 tablespoons butter
  • • 1/2 cup chopped onion
  • • 1 clove garlic, crushed
  • • 6 ounces mushrooms, sliced
  • • 1/2 teaspoon each cumin, coriander, cinnamon
  • • 3/4 teaspoon ground ginger
  • • 1/4 teaspoon dry mustard
  • • 1 1/4 teaspoon salt
  • • Dash of cayenne.
  • • Optional: garnish with cream or yogurt


CLAIRE'S CURRIED BUTTERNUT SQUASH SOUP

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.

Recipe From allrecipes.com

Provided by Leslie Kelly

Time 1h45m

Yield 4

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.


Claire's Curried Butternut Squash Soup image

Number Of Ingredients: 11

Ingredients:

  • 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


CURRIED SQUASH SOUP

Cayenne pepper gives a little kick to bowls of this pretty golden soup, a first course that everyone seems to love. It can be made several days ahead to fit a busy schedule, then heated up whenever needed.

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h20m

Yield 6 servings.

Steps:

  • Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, at 400° for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp; set aside., In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature., In a blender, combine half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving.


Curried Squash Soup image

Number Of Ingredients: 14

Ingredients:

  • 1 butternut squash (about 1-3/4 pounds)
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons canola oil
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • 1/8 teaspoon cayenne pepper
  • 5 cups chicken broth
  • 1 bay leaf
  • CILANTO CREAM TOPPING:
  • 1/2 cup sour cream
  • 1/4 cup heavy whipping cream
  • 1/4 cup minced fresh cilantro


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