Curriedbutternutsquashapplestew Recipes

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.

SLOW COOKER CURRIED BUTTERNUT SQUASH STEW

Steps:

• In bowl of a 6-quart slow cooker, whisk together coconut milk, vegetable bouillon base, curry powder, turmeric, cardamom, 1 tablespoon grated ginger, 4 cups water, and 1 teaspoon salt.
• Add split peas, tomatoes (and their juices), butternut squash, and onion and mix to combine. Cook, covered, until most of the liquid has been absorbed and lentils are tender, 6 to 7 hours on low or 41⁄2 to 5 hours on high.
• Make lemon-scallion drizzle: In a small bowl, whisk together olive oil, lemon juice and zest, scallions, remaining 2 tablespoon grated ginger, and 1⁄4 teaspoon salt.
• Serve the stew with rice and a dollop of yogurt, if desired. Drizzle with lemon-scallion drizzle.

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:

• 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 AND APPLE BISQUE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place squash onto a baking sheet cut-side down.
• Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
• Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
• Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
• Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.

CURRIED BUTTERNUT SQUASH SOUP

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.

CURRIED BUTTERNUT SQUASH SOUP

Steps:

• Scoop flesh out of butternut squash with a spoon. In a medium saucepan, combine broth, flesh of butternut squash, garlic powder, onion powder, curry powder, salt and pepper. Set pot over medium heat and bring to a simmer, about 10 minutes. Puree soup with an immersion blender until smooth. Ladle into bowls. Serve with a dollop of Lime Crema and garnish with extra lime zest, if desired.
• In a small bowl, combine sour cream, lime zest, and lime juice. Whisk to combine.

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

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:

• 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 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 LENTIL, SQUASH AND APPLE STEW

Steps:

• In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
• Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.

BUTTERNUT SQUASH CURRY

Steps:

• Cut solid sections of squashes into large chunks and seed-pod sections into 3/4-inch-thick wedges. Puree onion, garlic, and 1 tablespoon water in a blender until smooth.
• Heat oil in a 4-quart pot over medium heat. Add mustard seeds, fennel seeds, and coriander, and cook until fragrant, 1 to 2 minutes. Stir in onion paste and ginger. Cook, stirring often, until caramelized, 6 to 8 minutes.
• Add tomato paste, scraping bottom of pot if needed. Stir in remaining 3 cups water, the salt, and crushed red-pepper flakes. Add squash, and cover partially. Bring to a boil. Reduce heat, and simmer gently until squash is tender, 12 to 15 minutes. Serve over brown rice with cilantro and lime wedges.