Time 2h3m Yield 6 Number Of Ingredients 13 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.
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 1h40m Yield 4 servings Number Of Ingredients 12 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.
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 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 1h45m Yield 8 Number Of Ingredients 10 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.
Time 45m Yield 4 Number Of Ingredients 12 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Cut acorn squash in half and remove seeds and pulp. Place cut-side down in a baking dish; add about 1 inch of water. Roast in the preheated oven until a knife can be easily inserted, 20 to 30 minutes. While squash roasts, heat oil in a medium saucepan over medium-high heat. Saute onion until almost translucent, about 5 minutes. Mix in garlic and ginger. Add apple and cook, stirring regularly to keep from sticking, until it starts to get mushy, 7 to 10 minutes. Pour in 1/4 of the chicken broth. Add curry powder, cinnamon, cardamom, cayenne, salt, and pepper. Remove squash from the oven and let cool enough to handle, about 5 minutes. Remove skin carefully, chop flesh roughly with a knife, and mash some of the flesh. 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.
Time 1h Yield 6 Number Of Ingredients 11 Steps:
Place squash halves on a microwave-safe plate; cook in the microwave for 10 minutes. Remove peel and seeds. Place cooked squash flesh in a food processor and puree. Melt margarine in a large saucepan over medium-high heat; add mushrooms and onion. Cook 1 to 2 minutes. Stir in flour and curry powder, cook 5 minutes more. Gradually stir in chicken stock and wine. Cook until smooth and slightly thickened, about 5 more minutes. Whisk in cooked squash, honey, and nutmeg. Reduce heat and simmer 15 minutes. Stir cream into soup and reheat if necessary.
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.
Time 1h10m Yield 6 servings. Number Of Ingredients 9 Steps:
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.
Time 35m Number Of Ingredients 8 Steps:
Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender. Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.
Yield Makes 4 servings Number Of Ingredients 10 Steps:
Heat 3 tablespoons vegetable oil over medium-high heat. Add 2 chopped large summer squash, 1 chopped small onion, and 1 teaspoon curry powder; season with kosher salt and freshly ground pepper. Cook until tender, 8-10 minutes. Add 4 cups low-sodium chicken broth. Bring to a boil, reduce heat, and simmer until very tender, 25-30 minutes. Purée until smooth. Serve soup warm or chilled, topped with sour cream, cracked pepper, and cilantro sprigs.
