CURRIED BUTTERNUT SQUASH APPLE SOUP RECIPES

CURRIED BUTTERNUT SQUASH & APPLE SOUP RECIPE | EATINGWELL

Curried Butternut Squash & Apple Soup Recipe | EatingWell image

This butternut squash and apple soup recipe is brimming with warm and cozy flavors of fall (thanks to a delightful kick from the curry). It also delivers 25 percent of your daily fiber and is chock-full of potassium, a nutrient that many of us fall short on regularly. Streamline the prep for this recipe and pick up pre-cut butternut squash: you'll need 7 to 8 cups. Round out your meal by serving this easy soup alongside a salad or sandwich.

Provided by Sarah Epperson

Categories Healthy Butternut Squash Recipes

Total Time 1 hours 0 minutes

Number Of Ingredients 13

Ingredients

1 tablespoon unsalted butter
1 tablespoon olive oil
2 cups chopped sweet onion (from 1 medium onion)
½ cup chopped celery (from 2 stalks)
½ cup chopped carrots (from 3 medium carrots)
1 tablespoon curry powder
3 pounds butternut squash, peeled, seeded and chopped (7 to 8 cups)
1?¼ teaspoons kosher salt
1 teaspoon black pepper
2 cups finely chopped Golden Delicious apple (about 1 large), divided
2 cups unsalted chicken stock
2 cups water
6 tablespoons crème fraîche

Steps:

Melt butter with olive oil in a large pot over medium. Add onion, celery and carrots and stir to coat. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add curry powder; stir vegetables to coat thoroughly.
Add squash, salt, pepper and 1 1/2 cups of the chopped apple to pot and stir to coat. Stir in chicken stock and water and bring to a boil over medium-high. Reduce heat to low, cover and cook, stirring occasionally, until butternut squash is soft when pierced with a fork, 20 to 25 minutes.
Remove from heat and, working in 2 batches, pour soup into a heavy-duty blender. Secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute. Return soup to pot; reheat if needed. Serve with crème fraîche and garnish with remaining 1/2 cup chopped apple.

Nutrition Facts : Calories 234 calories, CarbohydrateContent 35 g, FatContent 10 g, FiberContent 7 g, ProteinContent 5 g, SaturatedFatContent 5 g, SodiumContent 473 mg, SugarContent 12 g

CURRIED BUTTERNUT SQUASH AND APPLE SOUP RECIPE | COOKING LIGHT

Curried Butternut Squash and Apple Soup Recipe | Cooking Light image

Madras curry powder adds warmth and earthiness to the otherwise sweet butternut squash, apple, and maple syrup in the soup. It has a bit more heat than regular curry powder, though either can be used here. Frozen, precooked squash will save time; you can also roast 1 (1 1/2-lb.) peeled, diced butternut squash ahead and refrigerate for later in the week. We opt for a sweet, Golden Delicious apple to contrast the tangy Greek yogurt; you can also use a Fuji or Braeburn apple.

Provided by Julia Levy

Total Time 25 minutes

Prep Time 20 minutes

Yield Serves 4 (serving size: 2 cups soup, 3 Tbsp. yogurt, and 2 Tbsp. apple)

Number Of Ingredients 15

Ingredients

1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium leek, chopped (about 1 cup)
1 cup peeled, chopped Golden Delicious apple
1 tablespoon Madras curry powder
1/2 cup dry white wine
3 (10-oz.) pkg. frozen cooked butternut squash, thawed
4 cups unsalted chicken stock
2 tablespoons pure maple syrup
1 1/2 tablespoons apple cider vinegar
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
3/4 cup plain 2% reduced-fat Greek yogurt
2 tablespoons water
1/2 cup julienne-cut Golden Delicious apple

Steps:

Heat butter and oil in a large Dutch oven over medium until butter melts. Add leek and chopped apple; cook 6 minutes, stirring occasionally. Stir in curry powder; cook 1 minute. Increase heat to medium-high. Add wine; cook 2 minutes or until liquid is reduced and slightly syrupy, stirring to scrape up browned bits. Add squash and stock to pan; bring to a boil. Reduce heat to medium-low, cover, and simmer 8 minutes or until apple and squash are very tender. Place half of the squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Cover opening in lid with a kitchen towel (to avoid splatters); blend until smooth. Repeat procedure with remaining half of squash mixture. Return soup to pan; stir in maple syrup, vinegar, salt, and pepper. Combine yogurt and 2 tablespoons water in a bowl. Divide soup among 4 bowls; top with yogurt mixture and julienne-cut apple.

Nutrition Facts : Calories 322, CarbohydrateContent 51 g, FatContent 8 g, FiberContent 5 g, ProteinContent 13 g, SaturatedFatContent 3 g, SodiumContent 519 mg, SugarContent 20 g

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