COCONUT CURRY BUTTERNUT SQUASH SOUP
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
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
RED CURRY COCONUT SQUASH SOUP
This curried squash soup has such an amazing balance of flavors and has officially become my favorite soup. Perfect for a chilly fall day! The fall weather always serves as inspiration for soup, especially butternut squash soups. I really wanted to put a spin on the typical squash soup this time, though. Optional garnishes include sliced scallions, toasted squash seeds, or shrimp. I highly suggest the toasted squash seeds as a garnish. They really add a lot!
Provided by dana.killingthyme
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Peel butternut squash. Cut in half lengthwise and scoop out seeds. Cut flesh into cubes.
- Melt 2 tablespoons butter and coconut oil in a soup pot over medium-high heat. Add onion and cook until translucent, about 3 minutes. Add squash, red peppers, red curry paste, ginger, and garlic. Mix thoroughly and cook for 5 to 7 minutes. Add extra butter if the pot dries out, to avoid burning onion or squash.
- Pour coconut milk and skim milk into the pot; bring to a boil. Reduce heat and simmer soup, stirring often, until squash is soft, about 25 minutes.
- Pour 1/3 of the soup into a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a large bowl. Repeat twice more.
Nutrition Facts : Calories 302.7 calories, Carbohydrate 31.2 g, Cholesterol 10.6 mg, Fat 23.3 g, Fiber 5.3 g, Protein 6.5 g, SaturatedFat 17 g, Sodium 258.6 mg, Sugar 6.9 g
KABOCHA SQUASH RED CURRY
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Add the butter to a medium pot over medium heat and let it brown. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes.
- Add the squash and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper. Add the garlic and cook for 2 more minutes. Add the curry paste and cook for another 2 minutes. Whisk in the coconut milk and chicken stock. Simmer until the sauce is reduced and thickened, about 45 minutes. Stir in the fish sauce and spinach.
- Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes.
COCONUT RED CURRY STEW
This is a fragrant and flavorful dish that's packed with nutritious goodness. I like to enjoy it with sticky rice. -Marly Chaland, Maple, Ontario
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until lightly browned, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in curry paste and sugar., Stir in vegetables, garbanzo beans, 3 cups broth, tomatoes and coconut milk; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 35-40 minutes., Stir in remaining broth; heat through. Serve with cilantro and, if desired, lime wedges and rice.
Nutrition Facts : Calories 457 calories, Fat 22g fat (16g saturated fat), Cholesterol 0 cholesterol, Sodium 1364mg sodium, Carbohydrate 59g carbohydrate (20g sugars, Fiber 14g fiber), Protein 11g protein.
THAI-INSPIRED COCONUT CURRY SOUP WITH VEGETABLES
There are dozens of types of curries in Thailand, but most can be categorized as red, green or yellow; this is a streamlined vegetarian version of a red curry, named after the color of chile found in the curry paste. This one is spicy, sweet, creamy and adaptable. When the red curry paste is cooked in oil, the blend of chiles and aromatics like galangal and lemongrass come alive and become the curry's backbone. Because store-bought pastes vary in intensity, this recipe also uses fresh garlic and ginger to ensure a zingy final result. Use any vegetables you like, but it's nice to have one hearty vegetable (like sweet potato) and one crisp one (like snow peas) for a mix of textures. If you find your curry too spicy, stir in a bit of brown sugar. If it's feeling a bit flat, squeeze in a little lime juice or add a dash of soy or fish sauce.
Provided by Ali Slagle
Categories dinner, quick, weekday, soups and stews, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the noodles according to package directions. Drain, rinse and set aside.
- While the noodles cook, in a medium pot, warm the oil over medium heat. Add the sweet potato, ginger, garlic and red curry paste. Season with a pinch each of salt and pepper, and cook, stirring occasionally, until the mixture turns a shade darker and begins to stick to the bottom of the pot, 3 to 5 minutes.
- Stir in the coconut milk, snow peas, 1 cup water and 1 teaspoon salt. Bring to a simmer and cook until the snow peas are bright green and the sweet potato is tender, 5 to 7 minutes.
- Remove from heat. Cut the lime in half; squeeze one half into the curry and cut the other half into four wedges. Divide the noodles among bowls, top with the curry and herbs. Squeeze more lime juice over as desired.
THAI RED CURRY SQUASH SOUP
From Food and Wine, recipe by Joanne Chang. Shake up the holidays with a 'different' recipe for the classic squash soup.
Provided by evelynathens
Categories Chowders
Time 2h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a large, heavy pot, melt the butter. Add the onion and sliced ginger and cook over moderate heat, stirring occasionally, until the onion is softened, 7 minutes. Add the curry paste and cook, stirring, until fragrant, 2 minutes. Add the squash and water and bring to a boil. Cover partially and simmer over low heat until soft, 25 minutes. Add the coconut milk, lime leaves and lemongrass, cover partially and simmer for 30 minutes longer. Discard the lime leaves and lemongrass.
- Working in batches, puree the soup in a blender; add it to a clean pot. Stir in the sugar and lime juice and season with salt.
- In a medium skillet, heat the oil until shimmering. Add the slivered ginger and cook over moderate heat, stirring, until golden brown and crisp, 5 minutes. With a slotted spoon, transfer the ginger to paper towels to drain.
- Reheat the soup; ladle it into bowls. Garnish with the fried ginger and scallions and serve.
- Note: The soup can be refrigerated for up to 3 days.
Nutrition Facts : Calories 269.6, Fat 22.8, SaturatedFat 15.6, Cholesterol 10.2, Sodium 18.2, Carbohydrate 18.4, Fiber 2.5, Sugar 5.6, Protein 2.9
BUTTERNUT SQUASH, RED LENTIL, AND COCONUT SOUP
Great curry soup...moderate enough for even the less experimental eaters... Add some shrimp, crab, or lobster and make a hearty meal out of it!
Provided by GoldsmithLissa
Categories Curries
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F Cut the squash in half lengthwise and scoop out the seeds and stringy center. Oil each half gently with olive oil or cooking spray, put face down on a cookie sheet and bake until tender (about 25-40 minutes).
- Meanwhile heat a soup pot over medium heat. Add a tablespoon of olive oil, the onion, celery, carrot, leek, pepper, garlic, curry powder, ginger and a good pinch of salt and pepper. Stir regularly and sweat for about 10 minutes or until veggies soften a bit. Add stock and bring to a simmer. Add lentils and stir regularly at a simmer for 15 minutes.
- When squash is tender scoop out and gently mash and stir into the soup. Stir the coconut milk into the soup until well incorporated. Taste and correct for seasoning then served.
More about "red curry coconut squash soup recipes"
COCONUT-RED CURRY SQUASH SOUP RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 8 hrs 20 minsServings 8Calories 182 per serving
- Heat oil and butter in a small skillet over medium heat. Add onion, ginger, garlic, and curry paste; cook 8 minutes or until onion is softened, stirring occasionally. Combine onion mixture, squash, and next 5 ingredients (through pepper) in a 6-quart electric slow cooker. Cover and cook on LOW for 6 to 8 hours or until squash is tender.
- Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Stir in juice and coconut milk. Sprinkle with cilantro.
COCONUT CURRY BUTTERNUT SQUASH SOUP - SKINNYTASTE
From skinnytaste.com
THAI BUTTERNUT SQUASH RED CURRY RECIPE | LITTLE SPICE JAR
From littlespicejar.com
RED CURRY COCONUT SQUASH SOUP | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
THAI RED-CURRY SQUASH SOUP RECIPE - JOANNE CHANG | FOOD & WINE
From foodandwine.com
SQUASH AND RED LENTIL CURRY SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
THAI COCONUT CURRY BUTTERNUT SQUASH SOUP - HOST THE TOAST
From hostthetoast.com
10 BEST THAI RED CURRY AND COCONUT SOUP RECIPES - YUMMLY
From yummly.com
RED CURRY KURI SQUASH SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
THAI RED CURRY COCONUT SQUASH SOUP FOR THE MULADHARA …
From yogajournal.com
RED CURRY HUBBARD SQUASH SOUP WITH COCONUT - POOK'S …
From pookspantry.com
CREAMY KABOCHA SQUASH SOUP {VEGAN} - RUNNING ON REAL FOOD
From runningonrealfood.com
RED CURRY COCONUT ROASTED SQUASH SOUP - SUGARLOVESPICES
From sugarlovespices.com
ROASTED CARROT CURRY SOUP - THERESCIPES.INFO
From therecipes.info
THAI RED CURRY BUTTERNUT SQUASH SOUP RECIPE - OLIVEMAGAZINE
From olivemagazine.com
CURRIED CARROT SOUP COCONUT MILK : OPTIMAL RESOLUTION LIST
From recipeschoice.com
THAI RED CURRY NOODLE SOUP - DAMN DELICIOUS
From damndelicious.net
RED CURRY + COCONUT SQUASH SOUP - KILLING THYME
From killingthyme.net
COCONUT RED CURRY SQUASH SOUP - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
COCONUT CURRY BUTTERNUT SQUASH AND RED LENTIL SOUP
From spoonfulofplants.com
COCONUT RED CURRY SQUASH SOUP | VITAMIX
From vitamix.com
ROASTED RED KURI COCONUT CURRY SOUP RECIPE - RECIPES.NET
From recipes.net
CURRIED SQUASH SOUP WITH RED CURRY BUTTER CROUTONS
From thewoksoflife.com
RED CURRY AND BUTTERNUT SQUASH SOUP - EASY ASIAN VEGETARIAN …
From classyasian.com
ROASTED RED KURI COCONUT CURRY SOUP - SKINNYTASTE
From skinnytaste.com
SLOW COOKER THAI RED CURRY SOUP THAT’S EASIER (AND BETTER) THAN …
From foodnetwork.ca
COCONUT RED CURRY SQUASH SOUP - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
RED CURRY BUTTERNUT SQUASH SOUP - AGAINST ALL GRAIN
From againstallgrain.com
RECIPE: ROASTED RED KURI PUMPKIN & COCONUT SOUP - KITCHN
From thekitchn.com
THAI CURRIED BUTTERNUT SQUASH SOUP - COOKIE AND KATE
From cookieandkate.com
BEST THAI RED CURRY SQUASH SOUP RECIPE | CHRISTOPHER KIMBALL’S …
From 177milkstreet.com
RECIPE - MARCIA SMART - COCONUT RED CURRY SOUP - HOME & FAMILY
From hallmarkchannel.com
RED CURRY COCONUT SQUASH SOUP | RECIPESTY
From recipesty.com
WORLD FOODS CURRY THAI PASTE - SOLAR-HEART.COM
From solar-heart.com
RED CURRY COCONUT SQUASH SOUP - BUTTERNUT SQUASH SOUP RECIPES
From worldrecipes.org
RED CURRY + COCONUT SQUASH SOUP | RECIPE | SOUP RECIPES, …
From pinterest.ca
COCONUT CURRY SQUASH SOUP | GROWING CHEFS! ONTARIO
From growingchefsontario.ca
VEGGIE-PACKED TOFU COCONUT RED CURRY SOUP - HELLO GLOW
From helloglow.co
THAI-INSPIRED BUTTERNUT SQUASH SOUP WITH COCONUT MILK
From onceuponachef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love