Best Curried Butternut Squash Soup Recipes

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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 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

ROASTED AND CURRIED BUTTERNUT SQUASH SOUP



Roasted and Curried Butternut Squash Soup image

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!

Provided by lcpgh

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h40m

Yield 8

Number Of Ingredients 13

1 butternut squash, halved and seeded
2 large onions, peeled and quartered
1 medium head garlic
6 cups vegetable broth
1 bay leaf
1 teaspoon brown sugar
1 teaspoon mild curry powder
½ teaspoon dried oregano
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
salt and pepper to taste
1 cup plain yogurt
¼ cup chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  • Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
  • Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
  • Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
  • Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

Nutrition Facts : Calories 142.4 calories, Carbohydrate 31.1 g, Cholesterol 1.8 mg, Fat 1.2 g, Fiber 4.9 g, Protein 4.9 g, SaturatedFat 0.4 g, Sodium 376.8 mg, Sugar 10.1 g

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.

BUTTERNUT SQUASH 3 WAYS: CURRIED COCONUT BUTTERNUT SQUASH SOUP



Butternut Squash 3 Ways: Curried Coconut Butternut Squash Soup image

You can get three meals from just one roasted squash. This warming, luscious soup, made with a third of a squash, is flavored subtly with aromatics and curry powder, then smoothed out with rich coconut milk. Put the remaining squash to use in Butternut Squash Salad and Mushroom Ravioli with Brown Butter, Sage and Butternut Squash.

Provided by Food Network Kitchen

Time 1h20m

Yield 2 servings

Number Of Ingredients 10

1 large butternut squash (about 3 pounds)
2 tablespoons extra-virgin olive oil
1/2 small yellow onion, diced (about 1/3 cup)
1 clove garlic, minced
1 tablespoon minced peeled fresh ginger (from a 1-inch piece)
Kosher salt
3/4 teaspoon curry powder, preferably Madras
2 cups low-sodium chicken broth
3/4 cup (6 ounces) unsweetened coconut milk
Smoked paprika, for serving

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
  • Trim the top and bottom of the squash. Cut the squash in half lengthwise, scoop out the seeds with a large spoon and place the halves, cut-side down, on the prepared baking sheet. Rub the squash on all sides with 1 tablespoon of the olive oil. Roast until fork-tender, about 50 minutes. Let cool.
  • Use a small spoon to scoop the flesh from the bottom (wider) parts of both squash halves. You should have about 2 cups. Place in a bowl and set aside. Reserve the remaining squash for another use.
  • Place the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion, garlic, ginger and 1/2 teaspoon salt. Cook until the onion is softened but not developing any color; 3 to 4 minutes. Add the curry powder, stir to coat and cook until fragrant, about 1 minute. Add the squash and stir to coat.
  • Add the chicken broth and bring to a boil. Reduce to a simmer and cook until slightly reduced and thickened, about 20 minutes.
  • Transfer to a blender and blend until smooth. Return to the pot and add the coconut milk. Simmer over low heat until flavorful and reduced slightly, being careful not to let it boil (coconut milk will curdle), about 5 minutes. Season with salt.
  • Divide the soup between 2 bowls and sprinkle each with some smoked paprika.

COCONUT CURRIED BUTTERNUT SQUASH SOUP



Coconut Curried Butternut Squash Soup image

© 2014 Turner Broadcasting System, Inc. All rights reserved. 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 Turner Broadcasting

Categories     Lactose Free

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 12

1 small butternut squash, halved and seeded (about 1 1/2 pounds)
2 teaspoons olive oil
1 teaspoon salt (optional)
1 pinch ground black pepper
1/2 cup diced carrot
1/2 cup diced celery
1/2 teaspoon curry powder
3 garlic cloves, minced
1/2 small onion, diced
2 cups unsalted chicken stock
6 fluid ounces coconut milk
1 tablespoon fresh flat leaf parsley, 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 & APPLE SOUP - CROCK POT



Curried Butternut Squash & Apple Soup - Crock Pot image

A Cuisinart slow cooker recipe. Use vegetable stock instead of chicken stock for a vegetarian alternative.

Provided by mermaidmagic

Categories     Lunch/Snacks

Time 6h26m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter
2 cups onions, chopped
1/2 cup celery, thinly sliced
1 tablespoon curry powder
1/2 teaspoon ginger
3 lbs butternut squash, peeled, seeded, and cut into 1 inch cubes (weigh after peeling & seeding)
1 lb apple, peeled, cored &, cut into wedges
1/4 cup white rice
6 cups chicken stock
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper

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 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     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

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

CURRIED BUTTERNUT SQUASH SOUP WITH LIME CREAM



Curried Butternut Squash Soup with Lime Cream image

Delicious soup with a taste of curry and a lime cream is just the right kind of complement. Spice it up with cayenne pepper. Add some cilantro, shrimp, or almonds.

Provided by tapa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h20m

Yield 4

Number Of Ingredients 10

1 butternut squash, halved and seeded
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste
2 cups vegetable broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon curry powder
½ cup sour cream
1 tablespoon lime juice
1 lime, zested

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  • Place butternut squash, cut-side up, on the prepared baking sheet. Coat the cut sides with olive oil; season with salt and pepper.
  • Bake in the preheated oven until butternut squash is tender when pierced with a fork, 45 minutes to 1 hour. Remove squash from oven and cool slightly, about 10 minutes.
  • Scoop flesh from roasted butternut squash and transfer to a saucepan; add broth, garlic powder, onion powder, curry powder, salt, and pepper. Bring squash mixture to a simmer until flavors blend, about 10 minutes.
  • 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 soup is smooth.
  • Whisk sour cream, lime juice, and lime zest together in a bowl until lime cream is evenly mixed. Serve soup in bowls; top with a dollop of lime cream.

Nutrition Facts : Calories 228.6 calories, Carbohydrate 35.3 g, Cholesterol 12.6 mg, Fat 10 g, Fiber 6 g, Protein 4.2 g, SaturatedFat 4.3 g, Sodium 256.4 mg, Sugar 7.7 g

CURRIED BUTTERNUT SQUASH SOUP



Curried Butternut Squash Soup image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

1/4 cup olive oil
1 cup diced shallots
3 cloves garlic
1/4 cup minced fresh peeled ginger
4 bay leaves
1/2 tablespoon crushed red-pepper flakes
2 1/2 pounds Butternut Squash, peeled, seeded, and cut into chunks
1 1/3 teaspoons coarse salt
1 teaspoon curry powder
2 cups homemade or canned, store-bought low-sodium chicken stock, heated
1 one-inch chunk palm sugar (available in Asian grocery stores)
1 fifteen-ounce can low-fat coconut milk
Freshly chopped chives, for garnish
Fresh curry leaves, for garnish

Steps:

  • Heat oil in a large Dutch oven over medium heat. Add shallots and cook, stirring, about 2 minutes. Add the garlic, and continue to stir; add ginger. Continue cooking until shallots are soft and translucent, about 3 minutes. Add bay leaves and red pepper; continue cooking for 1 minute more. Stir in squash, salt, and curry powder; cook for 10 minutes.
  • Raise the heat to medium-high, and add chicken stock. Cover, and bring to a boil. Immediately lower the heat, and simmer for 15 minutes, stirring and mashing every 5 minutes. Add the palm sugar and cook for 5 minutes. Add the coconut milk and continue cooking for 10 minutes.
  • Remove bay leaves from soup. Using an immersion blender or in batches using a bar blender, puree until smooth.
  • Reheat soup, seasoning with salt. Garnish with chives, and serve immediately.

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

CURRIED BUTTERNUT SQUASH SOUP



Curried Butternut Squash Soup image

Provided by Florence Fabricant

Categories     soups and stews

Time 1h

Yield 6 servings

Number Of Ingredients 9

1 whole butternut squash
2 tablespoons butter or vegetable oil
1 large onion, chopped
1 tablespoon curry powder
1/4 cup unsweetened apple cider
1 1/2 cups chicken or vegetable stock, or water
Juice of 1/2 lemon
Salt and freshly ground black pepper
1 tablespoon chopped fresh coriander

Steps:

  • Preheat oven to 400 degrees. Place the squash in a foil-lined baking dish and bake until it is tender, about 45 minutes.
  • Heat the butter or oil in a heavy saucepan. Add the onion and saute just until it begins to brown. Stir in the curry powder, cook about a minute more, add the apple cider and remove from the heat.
  • When the squash is tender, peel off the skin, remove the seeds and scoop the pulp into a food processor along with the curried onion mixture. Puree this mixture, then return the puree to the saucepan. Add the stock and lemon juice, bring to a simmer, stir, then season to taste with salt and pepper.
  • Serve the soup garnished with the coriander

Nutrition Facts : @context http, Calories 121, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 443 milligrams, Sugar 5 grams, TransFat 0 grams

CURRIED ROASTED PEAR & BUTTERNUT SQUASH SOUP



CURRIED ROASTED PEAR & BUTTERNUT SQUASH SOUP image

Categories     Soup/Stew     Roast     Sauté     Pear

Yield 4-6 bowls

Number Of Ingredients 12

1 2lb Butternut squash, peeled, seeded & chopped
2 pears, peeled, cored & chopped
4 cloves garlic
Extra virgin olive oil
Kosher salt + freshly ground black pepper
1 Tbsp butter
1 yellow onion, diced
2 tsp fresh ginger, minced
1 Tbsp curry powder
3 1/2 C. chicken or vegetable broth
1/2 C. lite coconut milk
Dash cinnamon

Steps:

  • Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. In a large bowl, toss squash, pear and garlic with enough olive oil to lightly coat. Season with salt and pepper. Spread in a single layer on baking sheet. Roast for 35-45 minutes, turning occasionally, until tender and golden brown. Remove from onion and let cool. Meanwhile, heat butter in a large pot. Saute onion until soft and translucent, about 10 minutes. Stir in ginger and curry powder and cook for 1 minute. Add roasted vegetables and broth and bring to a boil. Reduce heat and simmer 10 minutes. Cool slightly before pureeing in batch in a blender or using an immersion blender. Return soup to pot over medium-low heat and stir in the coconut milk. Season with cinnamon, salt and pepper.

CURRIED BUTTERNUT SQUASH SOUP, WITH COCONUT MILK



Curried Butternut Squash Soup, with Coconut Milk image

Categories     Squash     Soup/Stew     Dinner     Lunch     Bake     Stew     High Fiber     Wheat/Gluten-Free     Vegetarian

Number Of Ingredients 11

1 large butternut squash (about 1 1/2 pounds)
2 tablespoons olive oil
1 large butternut squash (about 1 1/2 pounds)
1 medium apple, any variety, peeled and diced
2 cups prepared vegetable broth, or 2 cups water with 1 vegetable bouillon cube
2 teaspoons good-quality curry powder
2 teaspoons grated fresh or jarred ginger, or more, to taste
1 pinch ground nutmeg or allspice
1 14-ounce can light coconut milk
to taste Salt and freshly ground pepper
5 pints (won't let me leave this field without adding something...)

Steps:

  • 1. To bake the squash, preheat oven to 375 degrees. Cut in half and place halves, cut side up, in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Scoop out and set aside.
  • 2. Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.
  • 3. Add the apple, squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes.
  • 4. Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.
  • 5. Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.
  • 6. Just before serving, heat the remaining oil in a large skillet. Add the red onions and sauté over low heat until golden and soft.
  • 7. Meanwhile, strip the kale leaves off the stems and cut into thin shreds. Stir together with the onions in the skillet, adding just enough water to moisten the surface. Cover and cook over medium heat, stirring occasionally, until the kale is bright green and just tender, about 5 minutes.
  • 8. To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.
  • Garnish: 2 medium red onions, quartered and thinly sliced 1 good-size bunch kale (about 10 to 12 ounces)

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.

CURRIED BUTTERNUT SQUASH AND APPLE SOUP



CURRIED BUTTERNUT SQUASH AND APPLE SOUP image

Categories     Soup/Stew     Vegetable     Roast     Thanksgiving     Low Cal     Low Sodium     Lunch     Healthy

Yield 4 to 6 bowls

Number Of Ingredients 9

1 large butternut squash
1 sweet onion - diced
3/4 C unsweetened applesauce
2 cans low sodium non-fat chicken broth
1 T butter
3/4 tsp curry powder
1/4 tsp cinnamon
1 tsp brown sugar
Salt and pepper to taste

Steps:

  • Halve squash and scrape out seeds and and stringy center. Spray or brush cut surface of squash and roasting pan lightly with Canola oil. Roast squash cut surface down at 375 º for 35 - 40 minutes until tender. Cool and scoop squash meat into a large bowl adding applesauce and brown sugar. Using immersion blender, mix well. Sauté onion in butter over low heat in soup pot until soft, about 10-15 minutes, adding broth if needed to keep moist. Remove onion from heat and stir in curry powder and cinnamon until blended. Add 1 can chicken broth, return to heat and bring slowly to boil stirring occasionally. Add squash puree to onion mix. Add remaining can chicken broth and season to taste with salt and pepper. Simmer 20-30 minutes.

WW CURRIED BUTTERNUT SQUASH SOUP



Ww Curried Butternut Squash Soup image

Curry and butternut squash pair beautifully in this easy-to-make soup that is low in calories and fat. To make the soup weeknight friendly, buy butternut squash already peeled and cubed.

Provided by CaliforniaJan

Categories     Vegetable

Time 1h45m

Yield 3/4 cups of soup with 2 t. sour cream per serving, 6 serving(s)

Number Of Ingredients 8

3 lbs butternut squash, peeled and cubed
2 medium onions, peeled and quartered
29 ounces chicken broth
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup sour cream, fat free
1 medium scallion

Steps:

  • Preheat oven to 425 degrees. Place squash and onion in a large baking dish. Pour in chicken broth and bake, uncovered, stirring occasionally, about 1 hour. (It's OK if some of the pieces get browned, this will add to the roasted flavor of the soup.).
  • Remove from oven and let the vegetables cool for about 15 minutes; puree in batches in a blender or food processor.
  • In a small skillet, toast curry powder over low heat until fragrant, about 2 minutes; stir into pureed soup. Season to taste with salt and pepper; garnish with sour cream and scallions.

ROASTED AND CURRIED BUTTERNUT SQUASH SOUP



ROASTED AND CURRIED BUTTERNUT SQUASH SOUP image

Categories     Soup/Stew     Vegetable

Yield 8 servings

Number Of Ingredients 13

1 butternut squash, halved and seeded
2 large onions, peeled and quartered
1 medium head garlic
6 cups vegetable broth
1 bay leaf
1 teaspoon brown sugar
1 teaspoon mild curry powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
salt and pepper to taste
1 cup plain yogurt
1/4 cup chopped fresh parsley (optional

Steps:

  • 1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil. 2. Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables. 3. Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle. 4. Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt. 5. Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

CURRIED BUTTERNUT SQUASH SOUP



Curried Butternut Squash Soup image

This is an easy week-night recipe. *If you're bbqing on a weekend throw the butternut squash on the grill. Slice in half, then into quarters (without peeling), spray each slice with olive oil and put on the grill. Grill each side for about 4 minutes. Put aside and allow to cool while you eat your bbq. Use a spoon to gently pull the squash meat away from the skin. It adds great depth to this recipe. *To toast the seeds wash them in a colander, spread out in your toaster oven baking tray, sprinkle on some Lawry's season salt, and bake at 350 degrees F for approx 10 minutes.

Provided by waterbaby09

Categories     Vegetable

Time 40m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 medium red onion, chopped
1 garlic clove, minced
1 (3 lb) butternut squash
4 cups vegetable stock
1 tablespoon curry powder, plus more, to taste
1/4 teaspoon salt, plus more, to taste
1 (13 1/2 ounce) can low-fat coconut milk
6 teaspoons plain low-fat yogurt (for garnish)
30 butternut squash seeds, toasted

Steps:

  • 1. Heat olive oil over medium heat in a 6-quart stockpot.
  • 2. Add onions and garlic and saute until soft (but not brown), about 10 minutes.
  • 3. Add the butternut squash, vegetable stock, curry powder and salt.
  • 4. Bring to a boil and then simmer until the squash is tender, about 15 minutes.
  • 5. Once the squash is cooked, turn off the heat and while stirring add the coconut milk.
  • 6. Puree the soup with an immersion blender; or in batches in a blender until smooth.
  • 7. Ladle into soup bowls and garnish with dollops of yogurt and toasted butternut squash seeds.

Nutrition Facts : Calories 136.9, Fat 2.7, SaturatedFat 0.4, Cholesterol 0.3, Sodium 110.9, Carbohydrate 29.4, Fiber 5.2, Sugar 6.2, Protein 2.9

CURRIED COCONUT BUTTERNUT SQUASH SOUP



Curried Coconut Butternut Squash Soup image

Number Of Ingredients 7

3 cloves Garlic
1 Small Onion - finely chopped
1 Butternut Squash - cubed
1 1/2 tablespoons Curry Powder
1/4 teaspoon Cinnamon
14oz Coconut Milk
2 cups Vegetable Broth

Steps:

  • Sauté garlic and onion in olive oil until onion is soft - about 5min
  • Add butternut squash and continue to sauté until soft - about 10min
  • Add curry powder and cinnamon to coat
  • Add a pinch of salt and pepper to taste
  • Pour in vegetable broth and coconut milk. Bring to a boil over high heat. Reduce heat to low and simmer for 20-25min.

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