Curry Butternut Squash Soup | A perfect soup for a cool fall day!
When the weather turns cool, the perfect antidote is a big bowl of soup. This curry butternut squash soup is a balanced combination of flavors that’s finished with creamy coconut milk. It’s delicious, completely warming, and perfect for cold fall or winter weather. Plus, it’s a really quick and easy weeknight soup to prepare.
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Skip ahead:
00:00 Intro
00:39 Preparing the soup base
01:38 Preparing the butternut squash
03:41 Adding the flavorings and spices
06:00 Adding in the squash
07:36 Preparing the squash seeds
09:38 Blending the soup
11:13 Tasting the soup
INGREDIENTS
- 1 medium onion, diced
- 2 carrots, diced
- 2 tbsp butter (or ghee)
- 2 cloves garlic, minced
- 1 tsp salt
- 1 1/2 tbsp yellow curry powder
- 1/2 tsp cumin
- 1/4 tsp red pepper flakes
- 2 tsp freshly grated ginger
- 3 lb butternut squash, peeled and cubed
- 1 apple, cored and diced
- 3 cups chicken stock
- 1 15-oz can coconut milk
INSTRUCTIONS
- In a 6-quart stockpot, melt the butter over medium heat. Once melted, add the onion and carrot. Sauté the onion and carrot until soft and translucent, 4-6 minutes. Add the garlic and salt, and cook for 1 minute. Add the curry, cumin, red pepper flakes, and ginger. Stir and cook the spices until fragrant, about 1 minute.
- Add the diced squash, apple, and stock. Bring the soup to a boil, cover it, and reduce it to a simmer. Simmer until the squash and apples are soft, 45-60 minutes.
- When the squash has cooked, remove the soup from the heat. Working in batches, blend the soup until smooth. Pour in the coconut milk and stir to combine. Serve immediately.
#fall #squash #soup #recipe
Butternut Squash & Apple Bisque Recipe | The Inspired Home
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This Butternut Squash and Apple Bisque Recipe is a warm, delicious treat for a chilly fall day!
Winter Squash and Apple Soup
Oklahoma Gardening's Extension food specialist, Barbara Brown shows us a how to prepare a fresh winter squash and apple soup.
Butternut Squash & Bramley Apple Soup Recipe
This soup makes the most of two of Winter’s finest ingredients. The slow-roasted squash and apple combined with the spicy flavour of cider (or apple juice) make a warming and delicious first course or light lunch.. Celebrity Chef and InSinkErator Brand Embassador, Jenny Bristow, shows you how easy it is to prepare.
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Butternut Squash Apple Soup
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Harvest Squash Soup
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Nothing brings on the cozy like a warm bowl of soup. During the fall and winter, soups are on heavy rotation at my house. Sometimes on a weekend, it’s nice to have a soup that's simmering all day and filling the house with amazing smells. But during the week, I often make one of my favorite squash soups.
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There are endless variations that you can make, but I love a simple soup with just a few ingredients. Squash soups are often puréed, which is perfect as you don’t have to worry about your skills in the chopping or slicing department!
FOR THE SOUP
Ingredients:
- 2 tbsp butter
- 1 cup diced onion
- 1 tsp salt
- 1 tsp yellow curry powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 lb winter squash (butternut, kabocha)
- 1 1/2 cups chopped apple (about 2 apples)
- 6 cups chicken stock
- 1 cup coconut milk
Instructions:
- Melt the butter in an 8-quart stockpot. Add the onion and salt. Sauté over low heat until soft and translucent but not browned, 4-6 minutes. Add the curry, cinnamon, and nutmeg. Stir to warm the spices in the butter, 30 seconds. - Add the prepared squash, apples, and stock. Bring to a boil, then reduce to a simmer. Cover and cook until the squash and apples are soft, 30-40 minutes.
- Remove from the heat and purée in a countertop blender or with an immersion blender until smooth and creamy.
- Add coconut milk and blend.
- Serve with a drizzle of coconut milk and roasted pumpkin seeds on top!
FOR THE PUMPKIN SEEDS
Ingredients:
- 1 1/2 cups raw pumpkin seeds
- 1 tbsp olive oil
- 2 tsp salt
- 1 tsp cinnamon
Instructions:
- Stir together the pumpkin seeds, oil, salt, and cinnamon. Spread in an even layer on a baking sheet.
- Roast in a 375 degree oven 10-12 minutes.
#squashsoup #fallrecipes #squash