SQUASH CURRY SOUP RECIPES

COCONUT CURRY BUTTERNUT SQUASH SOUP RECIPE | ALLRECIPES

Coconut Curry Butternut Squash Soup Recipe | Allrecipes 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

Total Time 2 hours 3 minutes

Prep Time 15 minutes

Cook Time 1 hours 33 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

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, CarbohydrateContent 27.6 g, CholesterolContent 10.2 mg, FatContent 22.8 g, FiberContent 5.4 g, ProteinContent 6.5 g, SaturatedFatContent 15.2 g, SodiumContent 624.3 mg, SugarContent 5.8 g

CURRIED SQUASH SOUP | RICARDO

Curried Squash Soup | RICARDO image

A healthy dose of curry and chili peppers, two bold aromatics that infuse exquisite flavour, spice up this delicious weeknight meal.

Provided by Ricardocuisine

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 onions, chopped
2 cloves garlic, chopped
1 tbsp fresh ginger, peeled and chopped
2 tbsp (30 ml) olive oil
5 cups (750 g) peeled, seeded and diced buttercup or butternut squash (about 1 small squash)
2 tbsp (30 ml) mild curry powder
1 tsp (5 ml) dry mustard
5 cups (1.25 litres) chicken broth
1 tbsp (15 ml) 15% or 35% heavy cream
Cilantro or fresh chervil leaves, to taste
Hot peppers or red bell peppers, thinly sliced (optional)
Salt and pepper

Steps:

Curried Squash Soup

Nutrition Facts : Calories 145 calories

More about "squash curry soup recipes"

CURRIED SQUASH SOUP RECIPE: HOW TO MAKE IT

Cayenne pepper gives a little kick to this pretty curried squash soup, a first course that everyone seems to love. It can be made several days ahead to fit a busy schedule, then heated up whenever needed. —Evelyn Southwell, Etters, Pennsylvania
From tasteofhome.com
Reviews 5
Total Time 01 hours 20 minutes
Category Lunch
Calories 194 calories per serving

Preheat oven to 400°. Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, until tender, 40-50 minutes. When cool enough to handle, scoop out pulp; set aside., In a large saucepan, saute onion and garlic in oil over medium heat until tender, 2-3 minutes. Add the flour, salt, curry powder and cayenne until blended. Stir in broth; add bay leaf. Bring to a boil; cook and stir until thickened, 2 minutes. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature., In a blender, combine half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving. If desired, sprinkle with additional fresh cilantro.

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CURRIED ACORN SQUASH SOUP RECIPE | ALLRECIPES

A fall-tastic soup featuring acorn squash, apple, ginger, and curry.
From allrecipes.com
Reviews 2.5
Total Time 45 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes
Calories 130.8 calories per serving

Add squash to the pot with remaining chicken broth. Simmer soup over medium-low heat, stirring occasionally, for 5 to 10 minutes. Taste and adjust seasoning as needed. Pour into large bowls and serve.

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CARROT AND SQUASH CURRY SOUP - THE PIONEER WOMAN

This is a delicious, satisfying soup that’ll improve your vision, win friends and influence people, and make you love curry…if you don’t already.
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 20 minutes
Category Thanksgiving, main dish, soup

Heat olive oil in a heavy pot over medium heat. Add garlic and onions and stir to coat. Add carrots and cook for 3 minutes, or until they start to get soft. Sprinkle in a little salt.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 evaporate for about 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 an immersion blender, or in batches in a regular blender. Return to soup pot and bring to a simmer. Serve hot. If you're feeling naughty, drizzle heavy cream over the top.

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ROASTED AND CURRIED BUTTERNUT SQUASH SOUP RECIPE | ALLRECIPES

This is my original recipe and can be either vegetarian or meat based. It also freezes well - just thaw, heat and add cream or yoghurt before serving. It's delicious and well worth the extra steps of roasting and pureeing. Enjoy!
From allrecipes.com
Reviews 4.2
Total Time 1 hours 40 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes, Butternut Squash Soup Recipes
Calories 142.4 calories per serving

Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

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ROASTED AND CURRIED BUTTERNUT SQUASH SOUP RECIPE | ALLRECIPES

Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

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BEST THAI RED CURRY SQUASH SOUP RECIPE | CHRISTOPHER ...

We take a shortcut and reach for store-bought Thai red curry paste to make this silky, rich soup. Together with coconut milk, ginger and lemon grass, it gives...
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Total Time 1 hours

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CURRIED ACORN SQUASH SOUP RECIPE: HOW TO MAKE IT

Here is an easy acorn squash soup that highlights the sweet flavor of the squash. The curry powder gives it a unique taste. —Marilou Robinson, Portland, Oregon
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 10 minutes
Category Lunch
Calories per serving

Place squash, cut side down, in a greased shallow baking pan. Bake at 350° for 35-40 minutes or until the squash is almost tender. , In a large saucepan, saute onion and curry powder in butter until onion is tender. Remove from the heat; set aside. Carefully scoop out squash; add pulp to saucepan. Gradually add broth. Cook over medium heat for 15-20 minutes or until squash is very tender. Cool slightly., In a food processor, process the squash mixture until smooth; return to saucepan. Stir in the cream, nutmeg, salt and pepper. Cook over low heat until heated through (do not boil). Garnish with bacon if desired.

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RED LENTIL AND SQUASH CURRY SOUP RECIPE | MARTHA STEWART

Butternut squash and lentil soup is a simple light meal or a first course.
From marthastewart.com
Reviews 3.9
Category Soup Recipes
Calories 264 g per serving

Combine salt and curry powder; set aside. Rinse lentils; set aside. Heat butter in a large saucepan over medium heat. Add curry mixture; stir until fragrant, about 1 minute. Add onion, garlic, and ginger; cook until translucent, about 4 minutes. Add squash; cook until just beginning to soften, about 5 minutes. Add stock and water. Bring to a boil; reduce to a simmer. Cook until squash is tender, about 10 minutes. Stir in lentils; cook until soft, 10 to 15 minutes. Serve hot.

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THAI-STYLE BUTTERNUT SQUASH CURRY RECIPE | ALLRECIPES

A simple and spicy curry that tastes great with steamed sticky rice, wide noodles, or naan bread. Serve with a dollop of mozzarella (burrata, if you have it) to cut the spicy. Or serve plain. Very easy to make ahead and makes a great lunch! Trust your gut with seasonings; you can always add more as you go on and cooking will deepen the flavors. Curry will thicken as it cools.
From allrecipes.com
Reviews 5
Total Time 1 hours 0 minutes
Category World Cuisine, Asian, Thai
Cuisine Asian, Thai
Calories 235.2 calories per serving

Remove lid. If soup is not thick enough, turn heat to medium-high and cook until thickened, about 20 minutes more. Adjust seasoning and garnish with cilantro.

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BUTTERNUT SQUASH AND GREEN CURRY SOUP RECIPE - NYT COOKING

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From cooking.nytimes.com
Reviews 5
Total Time 1 hours
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CURRY SQUASH SOUP | COOK FOR YOUR LIFE

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CURRY SQUASH SOUP | COOK FOR YOUR LIFE

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SQUASH CURRY SOUP - CHARLIE FOUNDATION

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CURRIED SQUASH & CHICKEN SOUP RECIPE | EATINGWELL

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