Indulge in a delectable culinary journey with our curated collection of curried butternut squash soup recipes, offering a harmonious blend of flavors that will tantalize your taste buds. Embark on a culinary adventure with our classic curried butternut squash soup, a symphony of creamy butternut squash, aromatic curry spices, and a touch of coconut milk, creating a velvety smooth and flavorful soup that warms the soul. If you seek a touch of elegance, try our curried butternut squash soup with crab, where tender crab meat adds a luxurious texture and delicate sweetness, elevating the soup to a gourmet experience.
For those who prefer a vegan delight, our curried butternut squash soup with lentils offers a hearty and wholesome alternative, combining protein-rich lentils with the natural sweetness of butternut squash and a medley of aromatic spices. And for a delightful twist, our curried butternut squash soup with sweet potatoes introduces a vibrant orange hue and a touch of natural sweetness, creating a vibrant and flavorful soup that will delight your senses. With these diverse recipes, you can explore the culinary versatility of curried butternut squash soup, whether you prefer a classic, elegant, vegan, or unique flavor profile.
SPICED BUTTERNUT SQUASH SOUP WITH CRAB AND HERB OIL
Provided by Food Network Kitchen
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Melt the butter in a 4-quart heavy saucepan over medium heat and cook the shallot, stirring, until translucent, about 4 minutes. Add the squash, coriander, cumin, 1/2 teaspoon each salt and pepper. Stir until coated. Pour in the broth and bring to a simmer and cook, uncovered, until the squash is very tender, 25 to 30 minutes.
- Carefully puree the soup with an immersion blender or in a stand blender, in batches, until very smooth. Return the soup to the saucepan and stir in the cream. Season salt and pepper. Reheat the soup before serving if necessary.
- Bring a small saucepan of water to a boil. Add the parsley and cook, uncovered, until bright green, 30 to 45 seconds. Transfer with a slotted spoon to a bowl of ice water and then drain and pat dry. Puree in a blender with the grapeseed oil until the oil is bright green, about 1 minute. Strain the parsley oil through a fine-mesh sieve. Do not press on the solids. Whisk the harissa and 1 tablespoon water together in a small bowl until smooth.
- Whisk the oil, lemon juice, ginger, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl. Add the crab, cilantro and mint and gently toss to combine.
- Divide the hot soup evenly among 4 serving bowls and mound some crab salad in the middle of each bowl. Drizzle each bowl with parsley oil and harissa.
CURRIED BUTTERNUT SQUASH SOUP
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
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
COCONUT CURRIED BUTTERNUT SQUASH SOUP
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
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 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 BUTTERNUT SQUASH AND PEAR SOUP
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
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
Tips:
- Choose the right butternut squash: Look for a medium-sized squash that is firm and heavy for its size. Avoid any squash that has soft spots or blemishes.
- Roast the butternut squash before adding it to the soup: Roasting the squash intensifies its flavor and makes it easier to blend into a smooth soup.
- Use a good quality curry powder: The curry powder is the key to the flavor of this soup, so be sure to use a high-quality brand. You can adjust the amount of curry powder to taste.
- Don't be afraid to add other vegetables: This soup is a great way to use up leftover vegetables. Try adding diced carrots, celery, or potatoes.
- Garnish the soup with fresh herbs: Fresh herbs, such as cilantro or parsley, add a pop of color and flavor to the soup.
Conclusion:
Curried butternut squash soup with crab is a delicious and hearty soup that is perfect for a cold night. It is easy to make and can be tailored to your own taste preferences. With its rich flavor and creamy texture, this soup is sure to become a favorite in your household.
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