Curried Buttercup Squash And Chicken Soup Recipes

CURRIED BUTTERNUT SQUASH SOUP

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

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.

CURRIED BUTTERNUT SQUASH SOUP

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 with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.
• Ladle into serving bowls and add a dollop of yogurt.

ROASTED AND CURRIED BUTTERNUT SQUASH SOUP

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.

CLAIRE'S CURRIED BUTTERNUT SQUASH SOUP

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.

CURRIED BUTTERCUP SQUASH AND APPLE SOUP

Steps:

• Heat oven to 350 degrees. In a small bowl, whisk together sour cream, maple syrup, 2 tablespoons water, and a pinch of salt. Cover; refrigerate.
• In another bowl, toss pumpkin seeds with 2 teaspoons salt. Spread evenly over baking pan. Toast in oven until seeds are golden and begin to pop, 7 to 10 minutes. Set aside.
• Butter a 9-by-13-by-2-inch baking dish. Place squash, cut side down, and 1/2 cup water in dish. Bake until tender, about 1 hour. Let cool 45 minutes. Remove seeds, peel, and set aside.
• In a large stockpot over medium-high heat, melt butter. Add onions, celery, and carrots; cook, stirring, until onions are translucent, about 10 minutes. Add brown sugar and spices; cook, stirring, 5 minutes. Add apples and brandy; cook 10 minutes. Add squash and 12 cups water; simmer 1 hour. Let cool 30 minutes. Puree in food processor until smooth. Add honey, salt, and pepper to taste; pulse to combine.
• To serve, garnish with a dollop of maple cream, and sprinkle with pumpkin seeds.

CURRIED BUTTERNUT SQUASH SOUP

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!

CURRIED BUTTERNUT SQUASH SOUP

Steps:

• Heat the butter in a large pot over medium heat; add in the leek, celery, garlic, red pepper flakes, sugar, curry powder and cumin; cook stirring for 3-4 minutes.
• Add in the chopped butternut squash, broth (or water) and apples; bring to a boil.
• Reduce heat and simmer for 30-40 minutes or until the squash is tender.
• Place half of the broth in a blender; process until smooth; transfer to a heat-proof bowl.
• Repeat with the remaining soup; return to the pot along with the soup from the bowl.
• Add in evaporated milk or whipping cream; cook for 2-3 minutes to heat through.
• Season with salt and lots black pepper.
• Ladle into bowls and sprinkle with croutons.

CURRIED SQUASH SOUP

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.