Curry Ginger Butternut Squash Soup Recipes

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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

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

CURRY GINGER BUTTERNUT SQUASH SOUP



Curry Ginger Butternut Squash Soup image

Make and share this Curry Ginger Butternut Squash Soup recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

2 teaspoons oil
3 tablespoons peeled chopped ginger
3 cloves garlic, minced
2 teaspoons curry powder
1 cup mirin
6 cups peeled cubed butternut squash
6 cups chicken stock
1 cup celery, chopped
2 teaspoons orange juice concentrate, thawed
1 teaspoon hot chili sauce, to taste
salt, to taste
pepper, to taste
1/2 cup plain yogurt
2 teaspoons chopped parsley

Steps:

  • in a large pot heat oil.
  • add ginger and garlic and cook until softened.
  • add curry powder, stir for a few seconds.
  • add mirin and reduce to 1/2 cup.
  • add squash, stock, celery, bring to a boil.
  • reduce heat to simmer and cook 20 minutes until tender.
  • using an immersion blender puree soup until smooth (or puree in batches in a blender).
  • pour through a sieve into a large bowl, discarding solids.
  • add chile sauce, salt, pepper and orange juice concentrate.
  • add a spoonful of yogurt to each serving and garnish with parsley.

Nutrition Facts : Calories 160.2, Fat 4.1, SaturatedFat 1.1, Cholesterol 7.4, Sodium 477, Carbohydrate 24.2, Fiber 2.8, Sugar 7.2, Protein 6.7

COCONUT CURRIED BUTTERNUT SQUASH SOUP



Coconut Curried Butternut Squash Soup image

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

1 small butternut squash, halved and seeded (about 1 1/2 pounds)
2 teaspoons olive oil
1 teaspoon salt, optional
Pinch ground black pepper
1/2 cup diced carrots
1/2 cup diced celery
1/2 teaspoon curry powder
3 cloves garlic, minced
1/2 small onion, diced
2 cups unsalted chicken broth
6 fluid ounces coconut milk
1 tablespoon fresh flat-leaf parsley leaves, chopped

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.

CURRIED BUTTERNUT SQUASH SOUP



Curried Butternut Squash Soup image

Provided by Ellie Krieger

Time 40m

Yield 4 servings (1 serving is 1 1/2 cups)

Number Of Ingredients 9

1 tablespoon canola oil
1 medium onion, chopped (about 2 cups)
2 cloves garlic, minced
1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
6 cups low-sodium chicken broth or vegetable broth
1 tablespoon plus 2 teaspoons curry powder
1/2 teaspoon salt, plus more, to taste
2 tablespoons honey
4 teaspoons plain low-fat yogurt, for garnish

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.

ROASTED BUTTERNUT SQUASH SOUP AND CURRY CONDIMENTS



Roasted Butternut Squash Soup and Curry Condiments image

Provided by Ina Garten

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

3 to 4 pounds butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
2 to 4 cups chicken stock, preferably homemade
1/2 teaspoon good curry powder
Scallions, white and green parts, trimmed and sliced diagonally
Flaked sweetened coconut, lightly toasted
Roasted salted cashews, toasted and chopped
Diced banana

Steps:

  • Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.
  • Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.

CURRIED BUTTERNUT SQUASH SOUP



Curried Butternut Squash Soup image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 11

2 halves roasted butternut squash
2 cups vegetable broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon curry powder
Salt and ground black pepper
Lime Crema, recipe follows
Lime zest, to garnish, if desired
1/2 cup reduced-fat sour cream
1/4 teaspoon lime zest
1 tablespoon lime juice

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.

BUTTERNUT SQUASH AND GREEN CURRY SOUP



Butternut Squash and Green Curry Soup image

This creamy, vibrant soup is a Thai-inspired version of the puréed squash soup you know and love. The green curry paste, which is relatively easy to find in the international aisle of the grocery store, along with coconut milk and fish sauce, perfectly complements the butternut squash's sweetness. But it's the topping - a spin on miang kham, a snack in Thailand and Laos full of peanuts, coconut and chiles - that's the real standout.

Provided by Samin Nosrat

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 20

4 tablespoons coconut oil or neutral-tasting oil
3 medium shallots, diced
1 (2-inch) piece of fresh ginger, peeled and thinly sliced
1 lemongrass stalk, cut into 3-inch pieces
Kosher salt
2 medium butternut squashes (about 4 pounds), peeled, seeded and cut into about 3/4-inch cubes
2 (13 1/2-ounce) cans coconut milk
6 to 8 tablespoons Thai green curry paste, or to taste
3 tablespoons fish sauce
3 to 4 cups water or chicken stock, preferably homemade
3/4 cup raw peanuts
3/4 cup unsweetened raw coconut flakes
2 tablespoons fish sauce
8 small dried red chiles, such as Japones or chiles de árbol, thinly sliced
1 tablespoon neutral-tasting or melted coconut oil
1 tablespoon minced lemongrass
1 teaspoon sugar
10 lime leaves, thinly sliced (optional)
Handful of Thai or Italian basil leaves
2 to 3 limes, quartered

Steps:

  • Heat oven to 300 degrees. Melt oil in a large Dutch oven or soup pot over medium-high heat. When oil shimmers, add shallots, ginger, lemongrass and a generous pinch of salt. Reduce heat to low. Cook, stirring occasionally, until shallots are tender and just starting to brown, about 18 minutes.
  • Add squash, coconut milk, curry paste, 3 tablespoons fish sauce and 3 cups water or stock. Increase heat to high. When liquid comes to a boil, reduce to a simmer and cook the soup covered until squash is tender, about 25 minutes.
  • Make garnish while soup cooks: In a medium mixing bowl, toss together peanuts, coconut flakes, fish sauce, chiles, 1 tablespoon oil, the minced lemongrass, the sugar and the lime leaves, if using.
  • Spread mixture out onto a baking sheet in a single layer. Bake for 18 to 20 minutes, stirring every 3 minutes after the first 10 minutes. Remove from oven when coconut is deep golden brown, and pour mixture immediately into a bowl to prevent overcooking. Stir to combine, and set aside.
  • Remove soup from heat. Remove lemongrass stalks from pot. Use a hand blender to purée soup. Alternatively, transfer soup in batches to a blender or food processor and purée. Taste and adjust for salt and curry paste. Add water or stock to thin soup to the desired consistency.
  • Thinly slice the basil leaves and arrange on a small plate or platter, along with lime wedges and peanut mixture. Serve soup hot with garnishes.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 15 grams, Carbohydrate 45 grams, Fat 43 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 26 grams, Sodium 1287 milligrams, Sugar 11 grams, TransFat 0 grams

CURRIED BUTTERNUT SQUASH AND PEAR SOUP



Curried Butternut Squash and Pear Soup image

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

1 (2 pound) butternut squash
3 tablespoons unsalted butter
1 onion, diced
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon salt
4 cups reduced sodium chicken broth
2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice
½ cup half and half

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

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

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.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 27.6 g, Cholesterol 10.2 mg, Fat 22.8 g, Fiber 5.4 g, Protein 6.5 g, SaturatedFat 15.2 g, Sodium 624.3 mg, Sugar 5.8 g

BUTTERNUT CURRY SOUP



Butternut Curry Soup image

I concocted a new soup last night, made of butternut squash,carrots, chickpeas, and other yummy ingredients enhanced with curry. It is loosely based on the Chickpea and Tahini Soup recipe in Vegetarian Soups For All Seasons, by Nava Atlas.

Provided by Geri by the Sea

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 16

6 cups water
3 cups chopped butternut squash
1 onion, chopped
1 (20 ounce) can chickpeas
1 (6 ounce) can corn
4 carrots, chopped
1 parsnip, chopped
1 bunch scallion, chopped
1 cup cabbage
1/2 cup red wine
2 tablespoons garlic paste or 1 head garlic
2 tablespoons cumin powder
1 tablespoon coriander powder
1 teaspoon ground sage (optional)
2 teaspoons salt
1/2 teaspoon black pepper

Steps:

  • In a large soup pot, bring the water to a boil.
  • Add the butternut squash, onion, parsnip, 3/4 of the chopped carrots, 1/2 of the chopped scallions, garlic/paste, cooking wine, cumin, corianger, sage, and black pepper.
  • Stir, return to a boil, and then simmer covered on medium heat for 30 minutes.
  • While saving the liquid, remove most of the vegetables from the pot, and puree in a blender; then return the vegetable puree and liquid to the pot.
  • Add the chickpeas, cabbage, corn, and the remaining carrots and scallions.
  • Adjust seasonings to taste (I like it with extra cumin powder!) and serve.
  • This goes well with crusty bread and a spinach salad.
  • Enjoy!
  • Suggested accompaniments: crusty bread and a spinach salad.

Nutrition Facts : Calories 237.3, Fat 2.2, SaturatedFat 0.2, Sodium 1108.9, Carbohydrate 46.6, Fiber 9.1, Sugar 6.8, Protein 8.3

BUTTERNUT SQUASH CARROT CURRY SOUP



Butternut Squash Carrot Curry Soup image

You can't go wrong with a butternut squash soup, but this one has a subtlety of flavors that is positively gourmet. And with the incredibly easy preparation and ingredients this will be a staple of your winter-time dinner parties or even just a quick after-work meal. It's also easy to make vegetarian with the replacement of vegetable broth.

Provided by OwlMonkey

Categories     Curries

Time 1h15m

Yield 3 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
3 minced garlic cloves
1 tablespoon curry powder
1/4 teaspoon ginger powder (can also use fresh ginger)
1 onion
2 carrots
1 1/2-2 cups butternut squash (small cubes)
salt
3 cups chicken broth
heavy cream (optional and to taste)
1/2 cup dry white wine (optional)

Steps:

  • Heat olive oil in a heavy pot over medium heat. Add minced garlic and chopped onions, stir to coat. Add thinly sliced carrots and cook for 3 minutes, or until they start to get soft.
  • Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder.
  • Pour in wine if using. Let cook for 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour. After 1 hour, taste and adjust seasonings. Turn off heat.
  • Puree soup using a blender. Return to soup pot and bring to a simmer.
  • If you use decide to add cream you'll want to "float" it on top of the soup by first pouring it into a teaspoon and then carefully dripping it over the top. To make a lovely design, drip a few small parallel lines over the top, take a spoon and swirl through them in a semi-circle around the bowl. It looks something like a leaf pattern. Not as difficult as it sounds; it just takes a little practice.

Nutrition Facts : Calories 193.3, Fat 10.9, SaturatedFat 1.7, Sodium 797, Carbohydrate 19, Fiber 3.8, Sugar 5.7, Protein 6.7

CURRY BUTTERNUT SQUASH SOUP



Curry Butternut Squash Soup image

I'd never used butternut squash for anything but was craving a curry soup and this turned out quite nice. It has warmth for those cold winter evenings that just soothes all the way down. Prep time includes time it takes to roast the squash.

Provided by Cookworm

Categories     Vegetable

Time 2h

Yield 8 serving(s)

Number Of Ingredients 14

1 butternut squash
1 tablespoon olive oil
2 teaspoons sea salt
4 cups chicken stock
1 red onion, chopped
1 sweet red pepper, chopped
3 garlic cloves, minced
1/4 teaspoon fresh ginger, grated
6 tomatoes, skinned and pureed (or one 28oz can whole tomatoes pureed)
4 tablespoons butter
2 tablespoons flour
1/2 teaspoon curry powder (the hot kind)
1/4 cup brown sugar
1/2 teaspoon celery seed

Steps:

  • Heat oven to 400°F.
  • Cut squash in half and scoop out seeds. Drizzle with olive oil and salt. Roast till tender and a fork slips in easily, about an hour. This step can be done ahead of time.
  • Scoop out squash flesh and puree in blender along with chicken stock.
  • Place puree and tomatoes in soup pan, heat on medium heat.
  • In a separate pan, melt the butter and then add the flour till a paste forms.
  • Add flour paste to soup liquid and beat with whisk till blended and thickens.
  • Add in rest of ingredients and simmer on low for 30 minutes. You could let it simmer for longer to allow the flavors to fully blend. I let it go for about an hour.
  • Serve with pepper as optional garnish.

Nutrition Facts : Calories 234.8, Fat 9.3, SaturatedFat 4.4, Cholesterol 18.9, Sodium 808.1, Carbohydrate 35.4, Fiber 4.6, Sugar 15.3, Protein 5.9

CURRIED BUTTERNUT SQUASH SOUP



Curried Butternut Squash Soup image

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

2 butternut squash, large
3 granny smith apples, pealed and cored and chopped
1/4 cup celery, chopped
1/4 cup carrot, chopped
1/2 cup yellow onion, diced
2 tablespoons ginger, peeled and grated
1 teaspoon curry powder (or garam masala)
1 teaspoon cinnamon
3 tablespoons butter
1 pint heavy cream

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 AND CAULIFLOWER SOUP



Curried Butternut Squash and Cauliflower Soup image

Warm and creamy with just enough spice. Perfect for those cold winter evenings.

Provided by Amanda Vickers

Categories     Butternut Squash Soup

Time 45m

Yield 8

Number Of Ingredients 12

3 pounds butternut squash - halved, seeded, peeled, and cut into 3/4-inch pieces
1 head cauliflower, broken into florets
2 tablespoons olive oil, or as needed
salt and freshly ground black pepper to taste
¼ teaspoon curry powder
1 onion, cut into large chunks
3 cloves garlic, peeled
4 cups chicken broth
1 cup half-and-half
½ cup cooking sherry
4 tablespoons crumbled goat cheese
4 tablespoons crumbled cooked bacon

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Combine butternut squash, cauliflower, and olive oil in a bowl and toss to combine. Spread out onto 1 or 2 baking sheets and season with salt, pepper, and curry powder. Add onion and garlic.
  • Toast in the preheated oven until vegetables are fork-tender and tips are crispy brown, about 20 minutes.
  • Add roasted vegetable mixture to a blender in batches with small amounts of chicken broth; blend until smooth. Transfer pureed vegetables to a large pot. Pour in remaining chicken broth. Season with additional salt, pepper, and curry powder to taste. Pour in half-and-half and sherry. Heat over medium heat until soup is hot, but do not allow to boil.
  • Ladle soup into bowls and top with goat cheese and crumbled bacon.

Nutrition Facts : Calories 225.6 calories, Carbohydrate 31.1 g, Cholesterol 19.5 mg, Fat 9.2 g, Fiber 5.7 g, Protein 7.3 g, SaturatedFat 3.7 g, Sodium 861.3 mg, Sugar 7.5 g

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2015-07-24 Curried Butternut Squash Soup is a quick and easy soup to make. High on nutrition, flavour and prepared in less than 30 minutes, this is a great recipe to use on cold rainy nights or during the winter. To make this soup more nutritious you can also add 1 or 2 chopped carrots along with the squash while cooking it. This can also be done by roasting the …
From archanaskitchen.com


THAI CURRIED BUTTERNUT SQUASH SOUP - COOKIE AND KATE
2019-02-11 Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth.
From cookieandkate.com


BEST CURRIED BUTTERNUT SQUASH SOUP RECIPE - DELISH
2021-09-16 Directions. Preheat oven to 425°. On two large rimmed baking sheets, toss squash with oil, onion, carrots, and garlic. Season with salt, …
From delish.com


CURRIED SQUASH SOUP | RICARDO
Preparation. In a pot over medium heat, soften the onion, garlic and ginger in the oil. Add the squash, curry powder and mustard. Cook for about 2 minutes. Add the broth and bring to a boil. Cover and simmer over low heat for about 20 minutes or until the squash is tender. In a blender, purée the soup until smooth. Return to the pot.
From ricardocuisine.com


BUTTERNUT SQUASH SOUP. RECIPE @ANNA_TOGGWEILER - PINTEREST.CA
Nov 22, 2020 - Butternut Squash Soup. Recipe @anna_toggweiler
From pinterest.ca


VEGAN CURRIED BUTTERNUT SQUASH SOUP. GLUTENFREE RECIPE
2014-04-01 Add in the mashed butternut squash and salt and cook for 2 minutes. Add in the coconut milk, water and black pepper and cover and cook for 7 to 8 minutes. Taste and add sugar and spice. Take off heat. blend with an immersion blender, or cool slightly and blend in a regular blender until smooth. Garnish:
From veganricha.com


GINGER CURRY BUTTERNUT SQUASH SOUP - CRUNCHY RADISH
2021-01-04 1 tablespoon curry powder. 2 pounds butternut squash, peeled and chopped. 6 cups chicken bone broth or vegetable stock. salt and freshly ground pepper. Toppings: maple curry pumpkin seeds (recipe below), cilantro, lime juice, chives/scallions, coconut milk. maple curry pumpkin seeds. 1/2 cup raw pumpkin seeds (or butternut squash seeds, rinsed ...
From crunchyradish.com


CURRIED BUTTERNUT SQUASH SOUP | MINIMALIST BAKER RECIPES
2015-10-14 Instructions. 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.
From minimalistbaker.com


CURRIED BUTTERNUT SQUASH SOUP WITH RED CURRY BUTTER CROUTONS
2017-10-25 Curried Butternut Squash Soup: Recipe Instructions. Preheat your oven to 400 degrees F. Spread out the cut butternut squash on a sheet pan lined with parchment paper, and season with salt, pepper, and a few good drizzles of olive oil. Roast the squash at 400 degrees F for 50 minutes. When the squash is tender and lightly crisped at the edges ...
From thewoksoflife.com


CURRIED BUTTERNUT SQUASH SOUP - JO COOKS
2020-10-02 Add the garlic and cook for another 30 seconds. Add all the spices: curry, turmeric, cardamom, cumin, coriander, salt, pepper and stir. Combine the soup: Stir in all the chicken broth then add the cubed butternut squash and apple. Turn the heat down to a medium and cook for about 15 to 20 minutes or until the butternut squash is fork tender.
From jocooks.com


CLEAN EATING CURRY BUTTERNUT SQUASH SOUP - HEALTHY SEASONAL RECIPES
2014-12-09 Add spice, and stir to coat. Cooking stirring until fragrant but not darkening, 30 to 90 seconds. Stir in lemon juice. Add broth, salt and pepper and increase heat to high to bring the soup to a simmer. Scoop the flesh from the squash and discard the skin. Break into large chunks and add the squash flesh to the soup.
From healthyseasonalrecipes.com


HEALING GINGER-CURRY BUTTERNUT SOUP IN THE INSTANT POT
2020-02-23 Instructions. Prepare ingredients. Dice onion, garlic and ginger into uniform pieces. Cut butternut squash, sweet potato, apple, and carrot into similar-sized cubes. Add onion, garlic and ginger to your Instant Pot on saute mode. Cook until fragrant and onions begin to turn translucent. Pour 1 cup water or vegetable broth over ingredients.
From realhealthywhole.com


CURRIED BUTTERNUT SQUASH SOUP WITH COCONUT MILK | DIETHOOD
2021-10-07 Heat oil in a Dutch oven set over medium-high heat. Add onions and cook for 2 minutes. Stir in garlic and cook for 20 seconds. Stir in curry paste and ginger; continue to cook for 30 seconds, or until fragrant. Add squash and generously season with salt and pepper. Add coconut milk and vegetable broth; bring to a boil.
From diethood.com


INSTANT POT CURRY BUTTERNUT SQUASH SOUP - VEGAN - PINCH ME GOOD
2021-10-14 Instructions. Set the Instant Pot to “sauté”, add the olive oil, onions, garlic, ginger and cubed squash. Season that all with some salt and pepper and toss and cook it for 4-5 minutes. Add in the curry paste and powder, vegetable stock and more salt and pepper for seasoning. Stir that all together.
From pinchmegood.com


THAI COCONUT CURRY BUTTERNUT SQUASH SOUP - HOST THE TOAST
2014-10-20 Cook for 20 minutes, or until butternut squash is tender. Remove from heat and let cool for a few minutes. If making in the slow cooker: Add butternut squash, garlic, onion, ginger, Thai curry paste, broth, and salt and pepper to the slow cooker. Stir to evenly distribute. Cover and cook on low for 6-8 hours, or high for 3-4 hours.
From hostthetoast.com


SLOW COOKER BUTTERNUT SQUASH SOUP WITH CURRY AND GINGER
2018-10-09 Instructions. Combine all ingredients (except for cilantro and yogurt) in a slow cooker. Heat on low for 6-8 hours, or high for 3-4 hours, until squash is very tender. Use an immersion blender to blend the soup to a smooth consistency. (alternatively, you can use a regular blender in batches to process the soup).
From bowlofdelicious.com


SHEET PAN CURRIED BUTTERNUT SQUASH SOUP RECIPE - PUREWOW
4 servings. 1 medium butternut squash—peeled, seeded and cubed (about 7 cups) Extra-virgin olive oil, as needed. Kosher salt and freshly ground black pepper. 1 small yellow onion, peeled and quartered. 1 head garlic, halved crosswise. 2 teaspoons curry powder, plus more as needed. 1 teaspoon chili powder, plus more as needed.
From purewow.com


SLOW COOKER CURRIED BUTTERNUT SQUASH SOUP RECIPE - LITTLE SPICE JAR
2021-10-10 Instructions. slow cooker: Spray a 7-8 quart slow cooker with nonstick cooking spray. Add the butternut squash, onions, apples, carrots, sugar, salt, black pepper, bay leaves, curry powder, cinnamon, ginger, garlic, and vegetable broth. Allow the soup to cook on the low heat setting for 7-8 hours or on the high heat setting for 4-5 hours.
From littlespicejar.com


MOM’S CURRIED BUTTERNUT SQUASH SOUP - THE COMFORT OF COOKING
Instructions. Melt butter in a deep soup pot set to medium heat. Add onions and cook until caramelized, 7-8 minutes. Stir in curry powder, cinnamon, nutmeg and cayenne pepper toward the end; cook 1 minute, until fragrant. Stir in squash, broth, water, ginger, salt, and pepper. Increase heat to high, boil, then reduce heat and simmer 20 minutes ...
From thecomfortofcooking.com


CURRY GINGER BUTTERNUT SQUASH SOUP - GUIDING STARS
Add ginger and garlic; sauté (90 seconds). Add curry; cook, stirring constantly (15 seconds). Add mirin; cook until liquid is reduced to 1/2 cup (about 4 minutes). Add squash, broth, and celeriac; bring to a boil. Reduce heat, and simmer until tender (15 minutes). Place one-fourth of squash mixture in a blender; process until smooth. Pour ...
From guidingstars.com


THAI RED CURRY BUTTERNUT SQUASH SOUP RECIPE | OLIVEMAGAZINE
2019-01-28 Heat the coconut oil in a large pan over a medium heat and add the curry paste. Cook gently for 2-3 minutes or until fragrant. Add the onion and a pinch of salt, then cook for 10 minutes until translucent. Add the coriander stalks, ginger, garlic and ½ the chilli, then cook for 2 minutes. Tip in the butternut squash, stock and a little more ...
From olivemagazine.com


BUTTERNUT SQUASH GINGER SOUP RECIPE - THE SPRUCE EATS
2022-05-25 Halve, seed, peel, and cube the butternut squash. Set aside. Place a large pot over medium-high heat and melt the butter. Add the chopped onions and sprinkle with 1/2 teaspoon of the salt. Cook, stirring occasionally, until the onion is soft, about 3 minutes. Add the garlic, if using, and cook until fragrant, about 1 minute.
From thespruceeats.com


CURRIED SQUASH SOUP RECIPES ALL YOU NEED IS FOOD
Cut into chunks. Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
From stevehacks.com


CURRIED BUTTERNUT SQUASH SOUP | BETTER HOMES & GARDENS
Directions. Step 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 more. Advertisement. Step 2. Stir in chicken broth and water; bring to boiling. Add squash.
From bhg.com


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