Curried Winter Squash Soup Recipes

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.

WINTER SQUASH SOUP

Steps:

• Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
• Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.

CURRIED SUMMER SQUASH SOUP WITH YUBA AND CILANTRO

Steps:

• In a large saucepan, combine the oil, onion, ginger, lemongrass and a pinch of salt. Place over medium-low heat and sauté until the onion is tender. Add the curry powder and stir for 2 minutes.
• Add the squash, coconut milk and 3 cups of water. Season with salt. Cover and simmer until the squash is tender. Allow the soup to cool until no longer steaming. Working in batches, purée in a blender until smooth.
• Pass the soup through a fine-meshed strainer set over the saucepan and return to medium-low heat. Add the yuba and bring to a simmer. Remove from heat, stir in the cilantro and adjust salt to taste.

CURRIED BUTTERNUT SQUASH SOUP

Steps:

• Heat oil in a large Dutch oven over medium heat. Add shallots and cook, stirring, about 2 minutes. Add the garlic, and continue to stir; add ginger. Continue cooking until shallots are soft and translucent, about 3 minutes. Add bay leaves and red pepper; continue cooking for 1 minute more. Stir in squash, salt, and curry powder; cook for 10 minutes.
• Raise the heat to medium-high, and add chicken stock. Cover, and bring to a boil. Immediately lower the heat, and simmer for 15 minutes, stirring and mashing every 5 minutes. Add the palm sugar and cook for 5 minutes. Add the coconut milk and continue cooking for 10 minutes.
• Remove bay leaves from soup. Using an immersion blender or in batches using a bar blender, puree until smooth.
• Reheat soup, seasoning with salt. Garnish with chives, and serve immediately.

CURRIED WINTER SQUASH

Steps:

• In a medium bowl, combine first six ingredients. Microwave on high until heated through, about 5 minutes. Sprinkle on coconut, if desired. Serve.

CURRIED WINTER SOUP

Steps:

• Place cut side of the squash down in a lightly oiled baking pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Shred squash with a fork.
• In a large soup pot, saute onions and garlic in olive oil. Add curry powder, cumin, and turmeric. When onions are transparent, add stock and lentils and bring to a boil. Reduce to simmer and add chopped tomatoes and juice.
• If using brown rice, add the rice 10 minutes after adding the lentils, if using white rice, add rice after 25 minutes along with the can of corn. (Add the can of corn at the same time you add rice, white or brown).
• After 35 minutes, add the macaroni and spaghetti squash. Simmer until rice and pasta are cooked.

CLAIRE'S CURRIED BUTTERNUT SQUASH SOUP

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.

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 WINTER SQUASH

Steps:

• Slice any squash in half, discard the seeds and cut into wedges. Brush all over with butter or oil and season the flesh with curry powder. Roast on a baking sheet at 400 until softened, about 30 minutes. Season with salt.

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.

CURRIED BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 350 F or 180°C.
• Place the diced squash on a lined baking tray and sprinkle it with brown sugar, the honey and 2 tablespoons butter.
• Roast until caramelized and soft to the touch, about 20 minutes.
• Roast the unpeeled banana in the oven at the same time.
• Melt the other 2 tablespoons butter in a large saucepan on medium heat and sweat the chopped onion, celery and carrot for a few minutes until tender.
• Add the garlic, curry powder, coriander, nutmeg and cinnamon and cook slowly for a few more minutes.
• When the squash is done, remove it from the tray and add to the soup.
• Take the banana from its skin and also add it to the soup, along with the chicken broth.
• You can scrape any sugar/honey mixture left on the tray lining into the soup as well.
• Simmer for a further 10 minutes, then add the coconut milk and blend until smooth.
• Thin out the soup, if desired, with a bit more broth.
• Blend again until smooth and pass the soup through a chinois or household strainer.
• Add lime juice and salt and pepper to taste.
• Ladle into bowls and serve with cilantro leaves as a garnish, a drizzle of truffle oil or a few toasted pumpkin seeds.
• The soup goes well with a chilled Gewurztraminer wine.

CURRIED SQUASH AND PEANUT BUTTER SOUP

Steps:

• Simmer the squash in chicken broth until it has softened.
• Stir in curry and peanut butter.
• Either use an immersion blender, or let cool a bit and put in a blender.
• Add salt and pepper to taste.
• If the consistency isn't thick enough, just let it simmer a bit more!
• Serve with a salad and crusty bread.

CURRIED WILD RICE AND SQUASH SOUP

Steps:

• In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
• Place the squash in a medium pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain, return to the pot, and mash. Mix in the chicken broth and orange juice.
• Melt the butter in a skillet over medium heat, and saute the onion and garlic until tender. Season with the curry powder. Reduce heat to low, and continue cooking about 12 minutes, stirring occasionally.
• In a blender or food processor, blend the squash and broth with the onion and garlic mixture until smooth. Return to the medium pot, mix in the cooked wild rice, and cook until heated through. Season with salt and pepper to serve.

CURRIED SQUASH SOUP

Steps:

• In a large, heavy pot, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 4 minutes.
• Add the garlic, curry powder, salt, turmeric, cumin, and cayenne, and cook, stirring, until fragrant, 45 seconds.
• Add the squash and cook, stirring, for 3 minutes.
• Add the stock and bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, until the squash is soft, 25 to 30 minutes.
• Remove from the heat. With a hand-held immersion blender, puree on high speed.
• Add the cream, stir, and adjust the seasoning, to taste.
• Cool to room temperature, then refrigerate until well chilled.
• Preheat the fryer to 350 degrees F.
• Fry the pappadams in batches until golden and crisp, about 1 1/2 minutes each. Drain on paper towels.
• To serve, ladle the soup into shallow bowls. Sprinkle the cucumbers and cilantro over the top and garnish with pappadams.

ROASTED WINTER SQUASH SOUP

Steps:

• Preheat oven to 375 degrees. Place squash on a baking sheet, cut side down. Bake until very tender, about 1 hour. Let cool slightly.
• While squash is roasting, melt butter in a medium saucepan over medium heat. Add onion, sage and allspice. Reduce heat to low, cover and cook until onions are tender, about 10 minutes. Uncover. Stir in apple and broth. Bring to a simmer and cook until apple is tender, about 15 minutes.
• Scoop out the squash pulp and add it to the pan. Simmer for 5 minutes. Let soup cool slightly. Working in 2 batches, puree the soup in a blender, holding the lid down firmly with a kitchen towel to prevent the steam from pushing it off. Strain through a fine-mesh sieve.
• When ready to serve, heat soup over medium heat until it just reaches a simmer. Add lemon juice, salt and pepper. Ladle into hot soup bowls and garnish with walnuts.

CURRIED SQUASH SOUP

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 ACORN SQUASH SOUP

Steps:

• Place squash, cut side down, in a greased shallow baking pan. Bake at 350° for 35-40 minutes or until the squash is almost tender. , In a large saucepan, saute onion and curry powder in butter until onion is tender. Remove from the heat; set aside. Carefully scoop out squash; add pulp to saucepan. Gradually add broth. Cook over medium heat for 15-20 minutes or until squash is very tender. Cool slightly., In a food processor, process the squash mixture until smooth; return to saucepan. Stir in the cream, nutmeg, salt and pepper. Cook over low heat until heated through (do not boil). Garnish with bacon if desired.

CURRIED SUMMER SQUASH SOUP

Steps:

• Sauté the leeks with the garlic in the butter for five minutes. Add the curry powder and cook for three minutes, stirring.
• Add the squash and cook, stirring from time to time, for 10 minutes. Pour in the chicken stock and simmer for 10 to 15 minutes or until the squash is tender. Season to taste with salt and pepper.
• Puree in batches in a food processor or blender until smooth. Chill overnight to develop flavors.
• If necessary, thin the soup with more chicken stock. Correct seasoning. Pour into four bowls and top with a spoonful of yogurt, a sprinkling of diced tomato and a sprinkling of basil.

CURRIED BUTTERNUT SQUASH SOUP

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.