Curried Mussel And Butternut Squash Soup Recipes

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CURRIED MUSSELS WITH BUTTERNUT SQUASH AND LEEKS



Curried Mussels with Butternut Squash and Leeks image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
2 cups cubed peeled butternut squash (about 8 ounces)
2 leeks (white and light green parts only), halved, thickly sliced and well rinsed
Kosher salt
1 tablespoon curry powder
1 tablespoon grated peeled fresh ginger
1 teaspoon grated lime zest, plus the juice of 1 lime
1/4 cup heavy cream
4 pounds mussels, scrubbed and debearded
1 cup fresh cilantro
4 thick slices crusty bread, halved
Calories430
Fat15 grams
SaturatedFat5 grams
Cholesterol45 milligrams
Sodium772 milligrams
Carbohydrate53 grams
Fiber4 grams
Protein20 grams
Sugar4 grams

Steps:

  • Heat the olive oil in a large Dutch oven over medium heat. Add the squash and leeks and season with 1/4 teaspoon salt; cook, stirring occasionally, until the leeks start softening, about 3 minutes.
  • Add the curry powder, ginger and lime zest and stir to coat. Reduce the heat to medium low and add 1 cup water. Bring to a simmer, then cover and cook until the squash is almost tender, about 5 minutes.
  • Add the heavy cream to the pot, then stir in the mussels. Increase the heat to medium, cover and simmer until the mussels open, 5 to 6 minutes. (Discard any unopened mussels.) Stir in the lime juice and cilantro. Serve with the bread.

COCONUT CURRY BUTTERNUT SQUASH SOUP



Coconut Curry Butternut Squash Soup image

Very filling and even a little naughty, this butternut squash soup is a decadent appetizer. Butternut squash is hearty on its own, but the coconut milk makes the mixture truly rich. Serve with a warm baguette.

Provided by Mint&Mangos

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 2h3m

Yield 6

Number Of Ingredients 13

1 butternut squash, halved and seeded
1 tablespoon butter, melted
1 teaspoon salt, divided
¾ teaspoon pumpkin pie spice, divided
¼ teaspoon cayenne pepper
1 tablespoon butter
½ cup chopped yellow onion
1 teaspoon yellow curry powder
1 (13 ounce) can coconut milk
2 ½ cups vegetable stock, or more if needed
¼ teaspoon freshly grated nutmeg
½ cup pepitas (pumpkin seeds)
1 pinch freshly grated nutmeg, or to taste
Calories315.4 calories
Carbohydrate27.6 g
Cholesterol10.2 mg
Fat22.8 g
Fiber5.4 g
Protein6.5 g
SaturatedFat15.2 g
Sodium624.3 mg
Sugar5.8 g

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place butternut squash in a baking dish, flesh side up. Brush 1 tablespoon melted butter over the flesh and top with 1/2 teaspoon salt, 1/2 teaspoon pumpkin pie spice, and cayenne pepper.
  • Roast in the preheated oven until tender, about 1 hour. Remove squash from oven and cool for 15 minutes.
  • Place a large stockpot over medium heat; add 1 tablespoon butter. Cook and stir onion in the melted butter for 2 minutes. Add curry powder; cook and stir for 1 minute. Stir in coconut milk; bring to a boil.
  • Scoop flesh from the butternut squash and add to coconut milk mixture; mix in remaining 1/2 teaspoon salt, 1/4 teaspoon pumpkin pie spice, vegetable stock, and 1/4 teaspoon nutmeg. Bring to a boil, reduce heat to low, and simmer until soup is heated through.
  • Blend soup using an immersion blender on low speed. Simmer until soup is smooth and thickened, about 20 minutes more. Add more vegetable stock for a thinner consistency and season with salt.
  • Ladle soup into bowls and top each with pepitas and a pinch of nutmeg.

CURRIED BUTTERNUT SQUASH SOUP



Curried Butternut Squash Soup image

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

2 tablespoons butter
1 cup finely chopped onion
4 cloves garlic, minced
4 cups chicken broth
1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch pieces
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ cup half-and-half
2 tablespoons honey
¼ cup sour cream, or to taste
Calories295.8 calories
Carbohydrate43.8 g
Cholesterol37.8 mg
Fat13.3 g
Fiber5.7 g
Protein5.5 g
SaturatedFat7.8 g
Sodium1615 mg
Sugar16.5 g

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.

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