Curried Mussel And Butternut Squash Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

CURRIED BUTTERNUT SQUASH SOUP



Curried Butternut Squash Soup image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 11

2 halves roasted butternut squash
2 cups vegetable broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon curry powder
Salt and ground black pepper
Lime Crema, recipe follows
Lime zest, to garnish, if desired
1/2 cup reduced-fat sour cream
1/4 teaspoon lime zest
1 tablespoon lime juice

Steps:

  • Scoop flesh out of butternut squash with a spoon. In a medium saucepan, combine broth, flesh of butternut squash, garlic powder, onion powder, curry powder, salt and pepper. Set pot over medium heat and bring to a simmer, about 10 minutes. Puree soup with an immersion blender until smooth. Ladle into bowls. Serve with a dollop of Lime Crema and garnish with extra lime zest, if desired.
  • In a small bowl, combine sour cream, lime zest, and lime juice. Whisk to combine.

BUTTERNUT SQUASH AND MUSSEL SOUP



Butternut Squash and Mussel Soup image

Provided by Food Network

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 11

2 pounds fresh mussels
1/2 cup extra-virgin olive oil
2 cloves garlic, crushed
1 fresh chile pepper, chopped
1 cup dry white wine
Kosher salt and freshly ground pepper
1 onion, chopped
10 ounces butternut squash, peeled, seeded and cubed (about 2 cups)
7 ounces ditalini pasta
1/2 cup grated Parmigiano-Reggiano
Chopped fresh parsley, for topping (optional)

Steps:

  • The first thing you have to do is clean the mussels. Put them in a colander and rinse them under cold running water to remove any sand and grit. Mussels often have little threads that look like seaweed hanging off them called beards. Rip them off. The mussels should be closed; discard any that are open.
  • Heat 1/4 cup olive oil in a large saucepan over medium-high heat. Add the garlic and chile pepper and cook for a minute. Add the mussels, wine, and salt and pepper to taste and stir together. Bring to a simmer and cover with a lid, allowing the mussels to steam open, which should take about 5 minutes. Cook until all of the mussels are fully opened. Discard any unopened mussels. Let this cool down a bit. Remove and discard the garlic. When the mussels are cool enough to handle, shell them and discard the shells. Put the mussels in their broth and set aside.
  • In another large saucepan, heat the remaining 1/4 cup olive oil over medium-high heat. Add the onion, butternut squash, and salt and pepper to taste. Cook until the onion gets slightly golden, about 8 minutes. Add the pasta and mix together. Add 3 cups water, bring to a simmer and cook, stirring, until the pasta is done and the squash is fork-tender, about 12 minutes. Eyeball it here: If your ingredients need to cook longer and you need more liquid, add more water. If you want to give the soup a creamier consistency, mash half of the squash with the back of a fork.
  • Add the mussels and broth to the squash and pasta mixture; let it simmer for about 5 minutes to combine the flavors. Remove from the heat and add the Parmigiano before serving. Top with the parsley.

CURRIED MUSSELS WITH BUTTERNUT SQUASH AND LEEKS



Curried Mussels with Butternut Squash and Leeks image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
2 cups cubed peeled butternut squash (about 8 ounces)
2 leeks (white and light green parts only), halved, thickly sliced and well rinsed
Kosher salt
1 tablespoon curry powder
1 tablespoon grated peeled fresh ginger
1 teaspoon grated lime zest, plus the juice of 1 lime
1/4 cup heavy cream
4 pounds mussels, scrubbed and debearded
1 cup fresh cilantro
4 thick slices crusty bread, halved

Steps:

  • Heat the olive oil in a large Dutch oven over medium heat. Add the squash and leeks and season with 1/4 teaspoon salt; cook, stirring occasionally, until the leeks start softening, about 3 minutes.
  • Add the curry powder, ginger and lime zest and stir to coat. Reduce the heat to medium low and add 1 cup water. Bring to a simmer, then cover and cook until the squash is almost tender, about 5 minutes.
  • Add the heavy cream to the pot, then stir in the mussels. Increase the heat to medium, cover and simmer until the mussels open, 5 to 6 minutes. (Discard any unopened mussels.) Stir in the lime juice and cilantro. Serve with the bread.

Nutrition Facts : Calories 430, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 45 milligrams, Sodium 772 milligrams, Carbohydrate 53 grams, Fiber 4 grams, Protein 20 grams, Sugar 4 grams

CURRIED BUTTERNUT SQUASH SOUP



Curried Butternut Squash Soup image

This is a colourful and hearty winter warmer. I picked up the recipe on the web while looking for a different way to use up extra bananas and adjusted it to my taste. You may want a bit more broth to thin down the soup to your liking.

Provided by Sackville

Categories     Tropical Fruits

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 21

1 1/2 lbs butternut squash, peeled and diced
2 tablespoons brown sugar
2 tablespoons honey
4 tablespoons butter
1 large ripe banana, unpeeled
1 onion, chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
1 garlic clove, chopped
1 teaspoon curry powder or 1 teaspoon green curry paste
1/2 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup coconut milk
2 cups vegetable stock or 2 cups chicken stock
salt, to taste
fresh ground black pepper, to taste
6 tablespoons fresh cilantro leaves (optional)
1 lime, juice of
2 tablespoons truffle oil (optional)
6 tablespoons pumpkin seeds (optional)

Steps:

  • Preheat oven to 350 F or 180°C.
  • Place the diced squash on a lined baking tray and sprinkle it with brown sugar, the honey and 2 tablespoons butter.
  • Roast until caramelized and soft to the touch, about 20 minutes.
  • Roast the unpeeled banana in the oven at the same time.
  • Melt the other 2 tablespoons butter in a large saucepan on medium heat and sweat the chopped onion, celery and carrot for a few minutes until tender.
  • Add the garlic, curry powder, coriander, nutmeg and cinnamon and cook slowly for a few more minutes.
  • When the squash is done, remove it from the tray and add to the soup.
  • Take the banana from its skin and also add it to the soup, along with the chicken broth.
  • You can scrape any sugar/honey mixture left on the tray lining into the soup as well.
  • Simmer for a further 10 minutes, then add the coconut milk and blend until smooth.
  • Thin out the soup, if desired, with a bit more broth.
  • Blend again until smooth and pass the soup through a chinois or household strainer.
  • Add lime juice and salt and pepper to taste.
  • Ladle into bowls and serve with cilantro leaves as a garnish, a drizzle of truffle oil or a few toasted pumpkin seeds.
  • The soup goes well with a chilled Gewurztraminer wine.

Nutrition Facts : Calories 404.4, Fat 24.1, SaturatedFat 18.1, Cholesterol 30.5, Sodium 138.6, Carbohydrate 50.8, Fiber 5.8, Sugar 25.6, Protein 4.1

CURRIED BUTTERNUT SQUASH SOUP



Curried Butternut Squash Soup image

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

Provided by Maureenie

Categories     Low Protein

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon canola oil
1 medium onion, chopped (about 2 cups)
2 garlic cloves, minced
1 (2 1/2 lb) butternut squash, peeled, seeded and cut into 1-inch cubes
6 cups low sodium chicken broth or 6 cups vegetable broth
1 tablespoon curry powder
2 teaspoons curry powder
1/2 teaspoon salt, plus more
salt, to taste
2 tablespoons honey
4 teaspoons plain low-fat yogurt, for garnish

Steps:

  • Heat oil over medium heat in a 6-quart stockpot.
  • Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes.
  • Add the butternut squash, broth, curry powder and salt and bring to a boil.
  • Reduce heat and simmer until squash is tender, about 12 to 15 minutes.
  • Remove from heat stir in honey and puree in batches in a blender until smooth.
  • Season with salt, to taste.
  • Ladle into serving bowls and add a dollop of yogurt.

Nutrition Facts : Calories 273.7, Fat 6.4, SaturatedFat 1.1, Cholesterol 0.3, Sodium 416.4, Carbohydrate 51.3, Fiber 7, Sugar 17, Protein 11

CURRIED BUTTERNUT SQUASH SOUP WITH LIME CREAM



Curried Butternut Squash Soup with Lime Cream image

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

1 butternut squash, halved and seeded
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste
2 cups vegetable broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon curry powder
½ cup sour cream
1 tablespoon lime juice
1 lime, zested

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

CURRIED SQUASH-MUSHROOM SOUP



Curried Squash-Mushroom Soup image

This flavorful and nutritious curried butternut squash-mushroom soup recipe is creamy, rich, and just like my gramma used to make.

Provided by tbirdupnorth

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

Time 1h

Yield 6

Number Of Ingredients 11

1 medium butternut squash, halved and pricked all over using a fork
2 tablespoons margarine
½ pound sliced fresh mushrooms
½ cup chopped onion
2 tablespoons all-purpose flour
1 tablespoon curry powder
5 cups chicken stock
½ cup dry white wine
1 tablespoon honey
1 pinch ground nutmeg
1 cup 10% cream

Steps:

  • Place squash halves on a microwave-safe plate; cook in the microwave for 10 minutes. Remove peel and seeds. Place cooked squash flesh in a food processor and puree.
  • Melt margarine in a large saucepan over medium-high heat; add mushrooms and onion. Cook 1 to 2 minutes. Stir in flour and curry powder, cook 5 minutes more. Gradually stir in chicken stock and wine. Cook until smooth and slightly thickened, about 5 more minutes. Whisk in cooked squash, honey, and nutmeg. Reduce heat and simmer 15 minutes.
  • Stir cream into soup and reheat if necessary.

Nutrition Facts : Calories 326 calories, Carbohydrate 34.9 g, Cholesterol 55 mg, Fat 19.3 g, Fiber 5.3 g, Protein 5.2 g, SaturatedFat 10.1 g, Sodium 640.4 mg, Sugar 9.5 g

ROASTED AND CURRIED BUTTERNUT SQUASH SOUP



Roasted and Curried Butternut Squash Soup image

This is my original recipe and can be either vegetarian or meat based. It also freezes well - just thaw, heat and add cream or yoghurt before serving. It's delicious and well worth the extra steps of roasting and pureeing. Enjoy!

Provided by lcpgh

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

Time 1h40m

Yield 8

Number Of Ingredients 13

1 butternut squash, halved and seeded
2 large onions, peeled and quartered
1 medium head garlic
6 cups vegetable broth
1 bay leaf
1 teaspoon brown sugar
1 teaspoon mild curry powder
½ teaspoon dried oregano
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
salt and pepper to taste
1 cup plain yogurt
¼ cup chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  • Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
  • Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
  • Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
  • Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

Nutrition Facts : Calories 142.4 calories, Carbohydrate 31.1 g, Cholesterol 1.8 mg, Fat 1.2 g, Fiber 4.9 g, Protein 4.9 g, SaturatedFat 0.4 g, Sodium 376.8 mg, Sugar 10.1 g

CURRIED BUTTERNUT SQUASH SOUP



Curried Butternut Squash Soup image

Loosely based on a recipe from a country club. The chef would not give out his recipe, so with experimentation and taste bud memory, this is my take on his curried butternut squash soup. Not an exact match but very close! Use your favorite curry powder mix or substitute garam masala is you prefer.

Provided by blueyedwineaux

Categories     Vegetable

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 butternut squash, large
3 granny smith apples, pealed and cored and chopped
1/4 cup celery, chopped
1/4 cup carrot, chopped
1/2 cup yellow onion, diced
2 tablespoons ginger, peeled and grated
1 teaspoon curry powder (or garam masala)
1 teaspoon cinnamon
3 tablespoons butter
1 pint heavy cream

Steps:

  • Slice butternut squash in half, lengthwise.
  • Brush flesh sides of squash with olive oil.
  • Bake for 1-½ hours at 375°F.
  • Scoop flesh from skin. Set aside.
  • In medium sized frying pan sauté apples, celery, carrots, and onion in 1tbs butter.
  • Add ginger, curry powder, and cinnamon.
  • In pot make a rue of remaining butter and flour.
  • Heat 1 pint of heavy cream. Add to rue, stir well.
  • Blend squash and sautéed apple mixture in blender. Add to rue/cream mix. Stir well.
  • Cook on medium low heat until all is thoroughly heated, being careful not to burn.
  • Serve hot & enjoy!

Nutrition Facts : Calories 410.3, Fat 26.9, SaturatedFat 16.6, Cholesterol 93, Sodium 71, Carbohydrate 44.7, Fiber 7.6, Sugar 12.4, Protein 4.5

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 SOUP



Curried Butternut Squash Soup image

This recipe is based on one from 1001 Essential Recipes, but I tweaked it a little, using squash instead of pumpkin and adding a few different spices. It's got a very gentle flavour and would be a great starter for an evening meal or even just for lunch.

Provided by archaeologygirl

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

1 kg butternut squash
2 tablespoons olive oil
1/2 white onion, chopped
1 teaspoon curry powder
10 baby carrots, chopped
900 ml chicken broth
1 cup cheddar cheese, grated
salt and pepper

Steps:

  • Quarter the squash, clean it out, and put olive oil, salt and pepper on the inside and cook in the microwave until soft (about 5 minutes).
  • In a large pot, heat rest of olive oil and fry onions and carrots with curry powder.
  • Peel and chop squash into cubes and add to the onion mixture.
  • Add chicken broth and bring to a boil. Simmer for 20 minutes
  • Take the pot off the heat and melt in cheese, stirring.
  • Let cool until lukewarm, then puree in the blender or with a hand blender. Add salt and pepper to taste.

Nutrition Facts : Calories 169.1, Fat 8.9, SaturatedFat 3.7, Cholesterol 14.8, Sodium 449.3, Carbohydrate 17, Fiber 3.1, Sugar 4, Protein 7.2

CURRIED SQUASH SOUP



Curried Squash Soup image

Provided by Florence Fabricant

Categories     lunch, one pot, soups and stews, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped peeled tart apple
1 1/2 tablespoons curry powder
4 cups peeled diced butternut squash
3 cups water or chicken stock
1 cup milk
Salt and ground black pepper
3 tablespoons plain yogurt
2 tablespoons toasted unsweetened coconut

Steps:

  • Heat the oil in a heavy saucepan. Add the onion and apple and cook until they are tender. Stir in the curry powder.
  • Add the squash and water (or chicken stock). Cover and simmer until the squash is tender, about 30 minutes. Puree in one or more batches in a blender.
  • Return puree to saucepan and add milk. Season with salt and pepper. Float dollop of yogurt topped with coconut on each serving.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 9 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 732 milligrams, Sugar 9 grams, TransFat 0 grams

CURRIED MUSSEL AND BUTTERNUT SQUASH SOUP



Curried Mussel and Butternut Squash Soup image

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.

Provided by NcMysteryShopper

Categories     Mussels

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons unsalted butter
2 shallots, finely chopped
1 leek, white and light green parts, sliced crosswise 1/2 inch thick
1 tablespoon curry powder
2 1/2 lbs butternut squash, peeled seeded and cut into 1/2-inch dice
2 1/2 cups chicken stock or 2 1/2 cups low sodium chicken broth
2 lbs mussels, scrubbed and debearded
1 cup dry white wine
1/2 cup water
2 fresh thyme sprigs
fresh ground pepper
salt
cilantro leaf, for garnish

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.

Nutrition Facts : Calories 335.4, Fat 8.8, SaturatedFat 3.5, Cholesterol 55.6, Sodium 591.3, Carbohydrate 36.1, Fiber 4.4, Sugar 6.7, Protein 23

More about "curried mussel and butternut squash soup recipes"

CURRIED BUTTERNUT SQUASH SOUP | MINIMALIST BAKER RECIPES
curried-butternut-squash-soup-minimalist-baker image
2015-10-14 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, …
From minimalistbaker.com


CURRIED BUTTERNUT SQUASH SOUP - WHISPER OF YUM
2021-09-27 Add Thai red curry paste, ground coriander, and mix well into aromatics. Cook for 1 minute. Add diced butternut squash, stir to mix with ingredients, then add bay leaf and vegetable broth. Bring to a boil, then lower to a simmer and cook for 15 minutes or until the squash is tender. Turn off heat.
From whisperofyum.com


LOW-CARB SOUP RECIPES | EATINGWELL
Close. Profile Menu
From yozya.strangled.net


BUTTERNUT SQUASH SOUP RECIPE - MARY ELLEN DIAZ | FOOD & WINE
One 2-pound butternut squash—quartered, seeded, peeled and cut into 2-inch pieces ; 5 thyme sprigs ; 2 garlic cloves, halved ; 2 medium leeks, white and …
From foodandwine.com


CURRIED MUSSEL AND BUTTERNUT SQUASH SOUP - ATLANTIC AQUA FARMS
Steam the mussels for 3-5 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.
From canadiancove.com


CURRIED MUSSEL AND BUTTERNUT SQUASH SOUP RECIPE - WEBETUTORIAL
If it is the favorite recipe of your favorite restaurants then you can also make curried mussel and butternut squash soup at your home. The ingredients or substance mixture for curried mussel and butternut squash soup recipe that are useful to cook such type of recipes are: Unsalted Butter; Shallots; Leek; Curry Powder; Butternut Squash; Chicken Stock; Mussels
From webetutorial.com


CURRIED MUSSEL AND BUTTERNUT SQUASH SOUP RECIPE
2022-04-06 Recipes & Cooking; Drinks; Travel; Holidays + Events; News; F&W Classic; Video; Lifestyle; F&W Pro
From svhkf.isa-geek.com


CURRIED BUTTERNUT SQUASH SOUP RECIPE - TABLESPOON.COM
Stir in broth, apple juice, squash, curry powder and salt. Heat to boiling, stirring occasionally. Simmer uncovered 5 minutes, stirring occasionally.
From tablespoon.com


CURRIED BUTTERNUT SQUASH SOUP - KITCHENJULIE
2017-04-24 Preheat oven to 180C (no fan) or 160C (fan). Cut butternut squash into smaller pieces, discard of seeds. Cut carrots in half. Transfer the squash and carrot pieces on a baking tray lined with foil, brush some coconut oil over the vegetables and place in the oven for 25-30 minutes or until fork tender.
From kitchenjulie.com


HEALTHY BUDGET-FRIENDLY SOUP RECIPES | EATINGWELL
Soup is the best cozy meal on a warm day, plus, it's usually a cheap way to make a lot of food. Make a big batch for a dinner party, meal-prep lunches or even to stash away in the freezer for an emergency dinner. You will have a delicious and nutritious meal on hand, plus it's way cheaper than going out or getting take out.
From tar2.endofinternet.net


CURRIED PEI MUSSEL AND BUTTERNUT SQUASH SOUP -- GLUTEN- AND …
Dec 2, 2018 - PEI Mussels - Recipes and tips on how to cook, buy and store fresh and nutritious Prince Edward Island Mussels!
From pinterest.ca


SLOW-COOKER CURRIED BUTTERNUT SQUASH SOUP RECIPE | EATINGWELL
Skip the roasting in this butternut squash soup recipe and let your slow cooker do the work instead. Just load up all the ingredients into the crock pot, set it and forget it for an easy, healthy dinner or packable lunches.
From vallena.uk.to


PALEO SOUP RECIPES | EATINGWELL
Profile Menu. Join Now. Join Now
From tar2.endofinternet.net


MOM’S CURRIED BUTTERNUT SQUASH SOUP - THE COMFORT OF COOKING
2021-08-11 Instructions. Melt butter in a deep soup pot set to medium heat. Add onions and cook until caramelized, 7-8 minutes. Stir in curry powder, cinnamon, nutmeg and cayenne pepper toward the end; cook 1 minute, until fragrant.
From thecomfortofcooking.com


THAI CURRIED BUTTERNUT SQUASH SOUP - COOKIE AND KATE
2019-02-11 Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth.
From cookieandkate.com


CURRIED BUTTERNUT SQUASH SOUP - JO COOKS
2020-10-02 Add the garlic and cook for another 30 seconds. Add all the spices: curry, turmeric, cardamom, cumin, coriander, salt, pepper and stir. Combine the soup: Stir in all the chicken broth then add the cubed butternut squash and apple. Turn the heat down to a medium and cook for about 15 to 20 minutes or until the butternut squash is fork tender.
From jocooks.com


CURRIED MUSSELS WITH BUTTERNUT SQUASH AND LEEKS – RECIPES NETWORK
2019-04-06 Add the squash and leeks and season with 1/4 teaspoon salt; cook, stirring occasionally, until the leeks start softening, about 3 minutes. Step 2 Add the curry powder, ginger and lime zest and stir to coat.
From recipenet.org


CURRIED SQUASH SOUP | RICARDO
Ingredients. 2 onions, chopped; 2 cloves garlic, chopped; 1 tbsp fresh ginger, peeled and chopped; 2 tbsp (30 ml) olive oil; 5 cups (750 g) peeled, seeded and diced buttercup or butternut squash (about 1 small squash)
From ricardocuisine.com


CURRIED BUTTERNUT SQUASH SOUP WITH RED CURRY BUTTER CROUTONS
2017-10-25 Curried Butternut Squash Soup: Recipe Instructions. Preheat your oven to 400 degrees F. Spread out the cut butternut squash on a sheet pan lined with parchment paper, and season with salt, pepper, and a few good drizzles of olive oil. Roast the squash at 400 degrees F for 50 minutes. When the squash is tender and lightly crisped at the edges ...
From thewoksoflife.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


SPINACH-STEAMED MUSSELS WITH THIN SPAGHETTI RECIPE
Strain the mussel broth through a fine-mesh sieve into the tomato sauce. Stir in crushed red pepper and simmer over medium heat for 1 minute. Season with salt and pepper. Ladle about half the sauce over the pasta and toss to coat. Divide the pasta among 4 pasta bowls, top with mussels and spoon the remaining sauce over the mussels. 2.
From recipegoulash.cc


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 »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #soups-stews     #seafood     #vegetables     #easy     #european     #dinner-party     #belgian     #mussels     #shellfish     #squash     #brunch     #taste-mood     #3-steps-or-less

Related Search