Ontario Curried Butternut Squash And Apple Puree Recipes

CURRIED APPLE BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 450°.
• Toss diced squash with 2 tablespoons olive oil and a few pinches of kosher salt on a rimmed, metal sheet pan. On a separate pan; toss apples 1 tablespoon of oil and a pinch of salt. Roast the squash and apples for 20 minutes or until fork tender.
• Meanwhile heat a tablespoon of oil in a Dutch oven over medium-low. Add onions and sauté for 5-8 minutes or until soft.
• Add in garlic and cook one minute before adding curry, cumin, paprika, turmeric, cayenne and 1 teaspoon salt. Stir and deglaze pan with 2 tablespoons of sherry.
• Add 2 cups broth, squash, apples (and any juices), curried onions and garlic into a high-powered blender. Puree until smooth. Pour back into the pot and add in the remaining 2 cups of broth and stir, scraping up the browned bits on the bottom of the pot and heat until warmed through.
• Serve with a spoonful of plain yogurt or coconut cream (the solids in a can of regular coconut milk) and enjoy!

CURRIED APPLE BUTTERNUT SQUASH SOUP

Steps:

• Warm the butter, olive oil, onions, and curry powder in a large uncovered stockpot over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally and scrape the bottom of the pot to keep the onions from sticking. Peel and cut up the apples and squash into smallish cubes.
• Add the squash, appples, salt, pepper, and water to the stockpot. Bring to a boil and cook for 30 to 40 minutes over low heat. Transfer the cooked pre-soup into a blender or food processor to puree. You'll have to do this in batches, so it will be handy to have an extra pot or bowl around to use as you blend. Don't be tempted to use an immersion blender; the squash will be too strong for it. Once all of the soup is blended and back in its rightful pot, slowly add the apple juice until it is the desired consistency.
• You won't need to add much to this soup. Just ladle it into a bowl and enjoy. It goes well with a side salad, and a crusty baguette is always helpful to soak up as much of the sweet goodness as you can.

CURRIED BUTTERNUT SQUASH & APPLE SOUP - CROCK POT

Steps:

• In a skillet, melt butter over medium heat.
• Add onions& celery and cook for 2 to 3 minutes, until the vegetables are translucent.
• Add curry powder and ginger and cook for 5 to 6 minutes longer over low heat, until veggies are softened and spices are fragrant.
• Place butternut squash, apples, and rice in slow cooker (in that order).
• Add veggie mixture from skillet.
• Add chicken stock, salt and pepper.
• Cook on high for 1 hour, then reduce to low temperature and cook 5 additional hours.
• Puree the soup to a completely smooth texture with hand blender or blender.
• Enjoy!

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.