Curried Butternut Squash And Cauliflower Soup Recipes
CURRIED BUTTERNUT SQUASH AND CAULIFLOWER SOUP
Warm and creamy with just enough spice. Perfect for those cold winter evenings.
Provided by Amanda Vickers
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Combine butternut squash, cauliflower, and olive oil in a bowl and toss to combine. Spread out onto 1 or 2 baking sheets and season with salt, pepper, and curry powder. Add onion and garlic.
- Toast in the preheated oven until vegetables are fork-tender and tips are crispy brown, about 20 minutes.
- Add roasted vegetable mixture to a blender in batches with small amounts of chicken broth; blend until smooth. Transfer pureed vegetables to a large pot. Pour in remaining chicken broth. Season with additional salt, pepper, and curry powder to taste. Pour in half-and-half and sherry. Heat over medium heat until soup is hot, but do not allow to boil.
- Ladle soup into bowls and top with goat cheese and crumbled bacon.
Nutrition Facts : Calories 225.6 calories, Carbohydrate 31.1 g, Cholesterol 19.5 mg, Fat 9.2 g, Fiber 5.7 g, Protein 7.3 g, SaturatedFat 3.7 g, Sodium 861.3 mg, Sugar 7.5 g
CURRIED BUTTERNUT SQUASH SOUP
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
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
CREAMY BUTTERNUT SQUASH & CAULIFLOWER SOUP
Every time I see this on a menu, I have to order it. This is slightly sweet, slightly spicy and low fat to boot!
Provided by DiWriter
Categories Vegetable
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, sautee the onion and garlic until golden.
- Add cauliflower, apples and squash and stir together.
- Add broth and spices. Bring to a boil and simmer for 30 minutes or until vegetables are soft.
- Either with a blender, stick blender or food mill, puree the soup until creamy.
- Season with salt and pepper.
- If desired, swirl in sour cream.
Nutrition Facts : Calories 126.4, Fat 0.4, SaturatedFat 0.1, Sodium 18.9, Carbohydrate 32.2, Fiber 5.8, Sugar 8.1, Protein 3.1
BUTTERNUT SQUASH AND CAULIFLOWER SOUP
If you like curry, you can add a teaspoon of curry powder before you purée the soup. For more healthy, gluten-free, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com
Provided by InnerHarmonyNutriti
Categories Pumpkin
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in a soup pot and sauté onion until it is translucent.
- Add butternut squash, cauliflower, and vegetable stock (or water and vegetable soup base) and cook until vegetables are soft for about 15 minutes.
- Add salt and purée the soup using a hand blender or blender.
- Ladle into soup bowls and sprinkle parsley flakes (if using).
- Infuse love and serve!
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- Heat the olive oil in a large pot over medium-high heat. When the oil is hot add in the diced onion and sauté 2 minutes.
- Add in the butternut squash and sauté another 3 minutes. Add in the cauliflower and all the spices and stir to combine.
- Pour in the vegetable broth and stir everything together. Cover with a lid and bring to a boil. Once boiling, remove the lid and lower the heat to medium-low.
- Simmer the soup until the vegetables are very tender. Turn off the heat and use an immersion stick blender to purée the soup until it's smooth. I usually purée 4-5 minutes for an extra creamy soup.
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