Curried Butternut Squash Ice Cream Recipes

INDIAN BUTTERNUT SQUASH CURRY

Steps:

• Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.
• Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.
• Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.

BUTTERNUT SQUASH CURRY

Steps:

• Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes.
• Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.

CURRIED BUTTERNUT SQUASH SAUTé

Steps:

• In 12-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 minutes, stirring occasionally, until onion is crisp-tender.
• Add squash, apples, sugar, curry powder and salt. Cook and stir 1 minute. Reduce heat to medium-low; cover and cook 10 to 12 minutes, stirring occasionally, until squash is tender. If desired, garnish with fresh thyme.

CURRIED BUTTERNUT SQUASH BISQUE

Steps:

• Preheat oven to 375°F. Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet. Roast until tender, about 1 hour. Cool slightly. Scoop squash out into large bowl. Measure 3 cups squash (reserve any remaining squash for another use).
• Melt butter in large pot over medium-high heat. Add onion, carrots, and apple; sauté 5 minutes. Add curry paste; stir 2 minutes. Add chicken broth, bay leaves, and 3 cups squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves. Working in batches, puree soup in blender until smooth. Return to same pot. Stir in cream and honey. Season with salt and pepper. Rewarm over medium-high heat.
• Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro.

CURRIED BUTTERNUT SQUASH SOUP WITH LIME CREAM

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.

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.