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.
Time 30m Number Of Ingredients 14 Steps:
Heat a large pot over medium heat. Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently. Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally. Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional - for heat). Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender. Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot. Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat. Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.
Time 15m Yield 4 servings Number Of Ingredients 11 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.
Number Of Ingredients 14 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.
Time 1h45m Yield 4 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash and place on a baking sheet. Bake in the preheated oven until tender, about 45 minutes. Allow squash to cool until easily handled; cut in half, scoop the seeds, peel, and chop the flesh. Heat olive oil in a skillet over medium heat; cook and stir onion and shallot until translucent, about 10 minutes. Add curry powder and turmeric and cook until evenly coated, about 2 minutes. Mix squash, apple, and ginger into onion mixture; add enough water to cover. Bring liquid to a boil, reduce heat to medium-low, and simmer until squash and apples are softened, about 15 minutes. Mash soup using a potato masher or blend with an immersion blender until squash is broken up. Mix coconut milk and salt into soup and simmer until heated through, about 3 minutes more.
Time 40m Yield 4 Number Of Ingredients 12 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.
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.
Time 1h Yield 6 serving(s) Number Of Ingredients 14 Steps:
Heat the butter in a large pot over medium heat; add in the leek, celery, garlic, red pepper flakes, sugar, curry powder and cumin; cook stirring for 3-4 minutes. Add in the chopped butternut squash, broth (or water) and apples; bring to a boil. Reduce heat and simmer for 30-40 minutes or until the squash is tender. Place half of the broth in a blender; process until smooth; transfer to a heat-proof bowl. Repeat with the remaining soup; return to the pot along with the soup from the bowl. Add in evaporated milk or whipping cream; cook for 2-3 minutes to heat through. Season with salt and lots black pepper. Ladle into bowls and sprinkle with croutons.
Time 40m Yield 6 cups, 6 serving(s) Number Of Ingredients 10 Steps:
- Heat olive oil over medium heat in a 6-quart stockpot.
- Add onions and garlic and saute until soft (but not brown), about 10 minutes.
- Add the butternut squash, vegetable stock, curry powder and salt.
- Bring to a boil and then simmer until the squash is tender, about 15 minutes.
- Once the squash is cooked, turn off the heat and while stirring add the coconut milk.
- Puree the soup with an immersion blender; or in batches in a blender until smooth.
- Ladle into soup bowls and garnish with dollops of yogurt and toasted butternut squash seeds.
Time 45m Yield 6 servings Number Of Ingredients 10 Steps:
Heat the oil in a heavy saucepan. Add the onion and apple and cook until they are tender. Stir in the curry powder. Add the squash and water (or chicken stock). Cover and simmer until the squash is tender, about 30 minutes. Puree in one or more batches in a blender. Return puree to saucepan and add milk. Season with salt and pepper. Float dollop of yogurt topped with coconut on each serving.
