Best Curried Squash And Turkey Soup Recipes
CURRIED SQUASH SOUP
Cayenne pepper gives a little kick to bowls of this pretty golden 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.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, at 400° for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp; set aside., In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. 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.
Nutrition Facts : Calories 194 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 1188mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.
CURRIED SQUASH SOUP
Creamy and rich with a hint of curry, homemade organic squash soup is ready in 30 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- In 4-quart saucepan, heat oil over medium heat. Cook onion and garlic in oil 3 to 5 minutes, stirring frequently, until tender.
- Stir in broth, apple juice, squash, curry powder and salt. Heat to boiling, stirring occasionally. Simmer uncovered 5 minutes, stirring occasionally.
- Stir in half-and-half. Cook 3 to 5 minutes, stirring occasionally, until hot (do not boil).
Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 7 g, TransFat 0 g
CURRIED BUTTERNUT SQUASH SOUP
Provided by Ellie Krieger
Time 40m
Yield 4 servings (1 serving is 1 1/2 cups)
Number Of Ingredients 9
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 SOUP WITH LEFTOVER TURKEY
Great way to use your leftover Thanksgiving turkey or as an individual dish for butternut squash fans!
Provided by KDZ
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 50m
Yield 9
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over medium heat and cool onions until soft and translucent, about 3 minutes. Add butternut squash, water, beef bouillon, marjoram, pepper, and cayenne; bring to a boil. Cook until butternut squash is tender, about 25 minutes.
- Add turkey and cream cheese to the saucepan with the butternut squash mixture.
- Pour soup in batches into a blender or food processor; blend until smooth. Return to saucepan and heat through, about 5 minutes, but do not let soup boil.
Nutrition Facts : Calories 577.1 calories, Carbohydrate 20.5 g, Cholesterol 190.9 mg, Fat 33 g, Fiber 3.3 g, Protein 50.2 g, SaturatedFat 18.5 g, Sodium 650.3 mg, Sugar 4.2 g
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