CURRIED BUTTERNUT SQUASH SOUP
Provided by Ellie Krieger
Time 40m
Yield 4 servings (1 serving is 1 1/2 cups)
Number Of Ingredients 9
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.
COCONUT CURRIED BUTTERNUT SQUASH SOUP
Most restaurants prepare this perennial favorite with butter, plenty of oil and sometimes even heavy cream. Use coconut milk for a dairy-free, yet creamy and delicious, butternut squash soup. The addition of curry powder provides both flavor and nutrients. The spice that gives curry powder its orange color is turmeric, a powerful antioxidant that's also loaded with iron.
Provided by Food Network
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
- Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the squash. Sprinkle the squash with the salt if using and the black pepper. Roast the squash until fork tender, 50 to 55 minutes.
- Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups) and set aside.
- Heat the remaining 1 teaspoon oil in a large saucepan set over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes. Add the squash, broth and coconut milk to the saucepan. Bring to a boil, reduce the heat and simmer 5 to 7 minutes.
- Working in batches, puree the soup in a blender or food processor until smooth and silky. Serve warm and garnish with a little chopped parsley.
ROASTED AND CURRIED BUTTERNUT SQUASH SOUP
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
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
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
CURRIED-SQUASH AND RED-LENTIL SOUP
Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup thats wonderful ladled over basmati rice. A drizzle of cilantro oil heightens the wow factor.
Provided by Ruth Cousineau
Categories Ginger Vegetarian Dinner Lunch Curry Lentil Squash Winter Potluck Cilantro Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 (main course) servings
Number Of Ingredients 17
Steps:
- Make soup:
- Heat oil with butter in a large heavy pot over medium heat until foam subsides, then cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.
- Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
- Add lentils and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with salt and pepper.
- Make cilantro oil:
- Purée cilantro, oil, and 1/2 teaspoon salt in a blender.
- Serve soup drizzled with cilantro oil.
CLAIRE'S CURRIED BUTTERNUT SQUASH SOUP
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
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 AND PEAR SOUP
My family loves this creamy and satisfying soup with the comforting flavors of butternut squash and curry. Serve topped with frizzled onions.
Provided by blancdeblanc
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
- Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
- Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.
Nutrition Facts : Calories 168.7 calories, Carbohydrate 27.6 g, Cholesterol 20.1 mg, Fat 6.7 g, Fiber 6.6 g, Protein 3.1 g, SaturatedFat 3.9 g, Sodium 887.7 mg, Sugar 8.7 g
CURRIED SQUASH SOUP WITH FRIZZLED LEEKS
Steps:
- Make soup:
- In a large bowl of water wash leeks and drain by lifting leeks from water into a colander. In a heavy kettle cook onion in butter over moderately low heat, stirring until softened. Add leeks and salt to taste and cook, stirring, until softened. Add curry powder and cook, stirring, 1 minute. Add remaining soup ingredients and simmer, covered, 30 minutes, or until vegetables are soft.
- Cool soup slightly and in a blender or food processor purée in batches, transferring as puréed to a bowl. Season soup with salt and pepper. Soup may be made 5 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.
- Make frizzled leeks:
- Cut leeks lengthwise into thin strips. In a bowl of water wash leeks and drain by lifting leeks from water into a colander. Dry leeks very well between layers of paper towels.
- In a saucepan at least 3 1/2 inches deep heat 1 inch oil to 375°F. on a deep-fat thermometer. Working in very small batches fry leeks (oil will bubble up quite high) until golden, about 10 to 15 seconds, transferring with a slotted spoon to paper towels to drain. Season frizzled leeks with salt. Leeks may be fried 1 day ahead and kept in an airtight container at room temperature.
- Serve soup topped with frizzled leeks.
CURRIED BUTTERNUT SQUASH SOUP
Steps:
- 1. In a large stock pot, heat oil over medium heat. 2. Saute onion & garlic until onion is tender, about 6 minutes. 3.Add squash, broth & curry powder. 4. Bring to a boil, reduce heat & simmer, stirring occasionally, for about 15 minutes or until squash is tender. Stir in the salt. 5. Remove from heat & puree with an immersion blender. 6. Serve with a dollop of yogurt in each bowl.
CURRIED BUTTERNUT SQUASH SOUP
Steps:
- In a deep stew pot over medium heat, heat the oil. Add the shallots or onions, stir for several minutes until wilted. Add the garlic and ginger, soften 3 - 5 minutes. Add bay leaves and crushed red pepper and cook for an additional minute or two. Now add the squash, salt, and curry powder and cook for ten minutes or so. Turn the heat to medium high and add the chicken stock. Put the lid on the pot and bring to a boil. Immediately lower the heat and simmer for an additional 30 minutes, stirring and mashing every 5 minutes. This will ideally reduce the size of the squash chunks. About 15 minutes into the boiling process add the sugar and coconut milk, stir. When 30 minutes are up, remove the bay leaves from the soup. With an immersion blender, puree the soup to achieve a consistant texture. Reheat to soup 10 - 15 minutes, adjusting the salt to taste. Garnish with chopped chives or curry leaves. Serve pipping hot!
CURRIED BUTTERNUT SQUASH SOUP
Steps:
- In a large soup pot over medium heat, heat olive or vegetable oil. Add onion and saute until golden brown. Add garlic, curry powder, cumin, and cayenne pepper; cook, stirring constantly, 30 seconds. Add squash, vegetable or chicken broth, water, and apples. Bring liquid to a boil; reduce heat to low and simmer, covered, 25 minutes or until squash is tender. Remove from heat and cool 15 to 20 minutes. Puree mixture in a blender or food processor, in batches, and transfer back into soup pot. Season with salt and pepper and sour cream. NOTE: Soup may be refrigerated until ready to serve.
CURRIED MUSSEL AND BUTTERNUT SQUASH SOUP
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
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
CURRIED BUTTERNUT SQUASH SOUP
This, to me, sings of winter. Sure, curries are not traditional but, for me, they are a comfort food. I tend to make my own curry powder spice blends (usually from cardamon, turmeric, cinnamon, coriander seeds, and other spices) but you can make this dish with the pre-prepared variety from the supermarket. I would recommend, though, making your own some time: it really is the best way. The same can be said for the vegetable broth.
Provided by David J Rust
Categories Vegetable
Time 1h45m
Yield 8 small bowls of soup, 8 serving(s)
Number Of Ingredients 8
Steps:
- In a 450-degree Fahrenheit (230-degrees Celsius) oven, roast the quartered and de-seeded butternut squash, along with the quartered onion, in the canola oil. Coat the vegetables liberally in the oil. This will take about 45 minutes.
- Remove from the oven and allow to cool a bit until you can handle the squash with your hands.
- Scoop the insides of the roasted squash into a pot and combine with the onion, coconut milk, vegetable broth, curry powder, salt, and white pepper.
- Simmer, covered, over low heat for 30 minutes.
- With an immersion (or "stick") blender, puree the soup into a smooth blend.
- Serve, hot.
Nutrition Facts : Calories 195.4, Fat 8, SaturatedFat 4.3, Sodium 70.5, Carbohydrate 32.1, Fiber 3.4, Sugar 17.1, Protein 2
CURRIED BUTTERNUT SQUASH SOUP
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
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
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
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 BUTTERNUT SQUASH SOUP
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
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
CURRIED BUTTERNUT SQUASH SOUP
Make and share this Curried Butternut Squash Soup recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil over medium heat in a large pot.
- Add onions and garlic. 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 or sour cream.
Nutrition Facts : Calories 366.3, Fat 8.5, SaturatedFat 1.5, Cholesterol 10.8, Sodium 822.6, Carbohydrate 64.2, Fiber 6.6, Sugar 21.3, Protein 14
CURRIED BUTTERNUT SQUASH SOUP
To make this into a vegetarian soup use vegetable broth (see my recipe#190133) adjust all seasonings to taste. One medium onion can be replaced for the leek if desired.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 272.6, Fat 9.1, SaturatedFat 4.8, Cholesterol 19.3, Sodium 832.8, Carbohydrate 43.8, Fiber 7.2, Sugar 14.9, Protein 9.1
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
Steps:
- 1. In a large saucepan cook onion in hot butter over medium heat about 10 minutes or until tender and translucent. Stir in curry powder, ginger, and salt. Cook 30 seconds. 2. Stir in chicken broth and water; bring to boiling. Add squash. Return to boiling; reduce heat. Simmer, covered, about 40 minutes or until squash is tender. 3. Cool soup slightly. Transfer half the soup at a time to a blender or food processor.Blend or process until smooth. Return all soup to saucepan. Stir in coconut milk, half-and-half, and chopped cilantro. Heat through. Top with fresh cilantro. 285 calories
CURRIED SQUASH SOUP
Provided by Allie Lewis Clapp
Categories Soup/Stew Lunch Curry Squash Summer Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat 3 tablespoons vegetable oil over medium-high heat. Add 2 chopped large summer squash, 1 chopped small onion, and 1 teaspoon curry powder; season with kosher salt and freshly ground pepper. Cook until tender, 8-10 minutes. Add 4 cups low-sodium chicken broth. Bring to a boil, reduce heat, and simmer until very tender, 25-30 minutes. Purée until smooth. Serve soup warm or chilled, topped with sour cream, cracked pepper, and cilantro sprigs.
CURRIED BUTTERNUT SQUASH SOUP WITH LIME CREAM
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
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 BUTTERNUT SQUASH SOUP
This is an easy week-night recipe. *If you're bbqing on a weekend throw the butternut squash on the grill. Slice in half, then into quarters (without peeling), spray each slice with olive oil and put on the grill. Grill each side for about 4 minutes. Put aside and allow to cool while you eat your bbq. Use a spoon to gently pull the squash meat away from the skin. It adds great depth to this recipe. *To toast the seeds wash them in a colander, spread out in your toaster oven baking tray, sprinkle on some Lawry's season salt, and bake at 350 degrees F for approx 10 minutes.
Provided by waterbaby09
Categories Vegetable
Time 40m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 136.9, Fat 2.7, SaturatedFat 0.4, Cholesterol 0.3, Sodium 110.9, Carbohydrate 29.4, Fiber 5.2, Sugar 6.2, Protein 2.9
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