Curried Butternut Squash Sauté 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.

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.

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 SOUP

Steps:

• Heat a large pot over medium heat.
• Once hot, add oil, shallots, and garlic. 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, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional - for heat).
• Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
• Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
• Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
• Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.

CURRIED BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 400 degrees. Place the squash in a foil-lined baking dish and bake until it is tender, about 45 minutes.
• Heat the butter or oil in a heavy saucepan. Add the onion and saute just until it begins to brown. Stir in the curry powder, cook about a minute more, add the apple cider and remove from the heat.
• When the squash is tender, peel off the skin, remove the seeds and scoop the pulp into a food processor along with the curried onion mixture. Puree this mixture, then return the puree to the saucepan. Add the stock and lemon juice, bring to a simmer, stir, then season to taste with salt and pepper.
• Serve the soup garnished with the coriander

BUTTERNUT SQUASH SAUTé

Steps:

• In 12-inch skillet, cook bacon over medium-low heat, stirring occasionally, until crisp. Stir in onion. Cook about 2 minutes, stirring occasionally, until onion is crisp-tender.
• Stir in squash, thyme and pepper. Cover and cook 8 to 10 minutes, stirring occasionally, until squash is tender. Stir in spinach just until wilted.

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 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 and 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, saute 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 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.

BUTTERNUT CURRY

Steps:

• In a large skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender. Add garlic; cook 1 minute longer. Remove from the pan and set aside., In the same skillet, saute squash in remaining oil for 5 minutes. Add the V8 juice, coconut milk, curry paste, bouillon, ginger, salt, cayenne and reserved onion mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until squash is tender. Serve with rice. Garnish with basil if desired.

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.

CURRIED BUTTERNUT SQUASH SOUP

Steps:

• 1. Heat olive oil over medium heat in a 6-quart stockpot.
• 2. Add onions and garlic and saute until soft (but not brown), about 10 minutes.
• 3. Add the butternut squash, vegetable stock, curry powder and salt.
• 4. Bring to a boil and then simmer until the squash is tender, about 15 minutes.
• 5. Once the squash is cooked, turn off the heat and while stirring add the coconut milk.
• 6. Puree the soup with an immersion blender; or in batches in a blender until smooth.
• 7. Ladle into soup bowls and garnish with dollops of yogurt and toasted butternut squash seeds.

CURRIED SQUASH SOUP

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.