Curried Butternut Squash Apple Soup Crock Pot Recipes
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
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
CURRIED BUTTERNUT APPLE SOUP
This is a rich sweet soup. It's great with a dollop of sour cream on the top. I add lots of pepper to mine. Fruit and veggies in one hit.
Provided by LilPinkieJ
Categories Lunch/Snacks
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy kettle, combine onions, celery, butter, and curry powder. Cover and cook over low heat until vegetables are tender (10 to 15 minutes), stirring often.
- Add cubed squash, chopped apples, and stock, and bring to a boil. Reduce heat, and simmer 20 to 30 minutes or until squash and apples are cooked thoroughly.
- Strain liquid and set aside.
- Puree the apple-squash mixture with one cup of the strained liquid. Add cider and remaining liquid to reach desired consistency.
- Optional: Garnish with grated apple, yogurt, or low-fat sour cream.
Nutrition Facts : Calories 181, Fat 5, SaturatedFat 3, Cholesterol 12.2, Sodium 46.8, Carbohydrate 36.1, Fiber 6.3, Sugar 10.8, Protein 2.9
CURRIED BUTTERNUT SQUASH & APPLE SOUP - CROCK POT
A Cuisinart slow cooker recipe. Use vegetable stock instead of chicken stock for a vegetarian alternative.
Provided by mermaidmagic
Categories Lunch/Snacks
Time 6h26m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, melt butter over medium heat.
- Add onions& celery and cook for 2 to 3 minutes, until the vegetables are translucent.
- Add curry powder and ginger and cook for 5 to 6 minutes longer over low heat, until veggies are softened and spices are fragrant.
- Place butternut squash, apples, and rice in slow cooker (in that order).
- Add veggie mixture from skillet.
- Add chicken stock, salt and pepper.
- Cook on high for 1 hour, then reduce to low temperature and cook 5 additional hours.
- Puree the soup to a completely smooth texture with hand blender or blender.
- Enjoy!
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Estimated Reading Time 5 mins
- slow cooker: Spray a 7-8 quart slow cooker with nonstick cooking spray. Add the butternut squash, onions, apples, carrots, sugar, salt, black pepper, bay leaves, curry powder, cinnamon, ginger, garlic, and vegetable broth. Allow the soup to cook on the low heat setting for 7-8 hours or on the high heat setting for 4-5 hours.
- instant pot: add everything but the heavy cream and cook on manual (high pressure) for 30 minutes. Let it hang out for 10 minutes before venting and releasing the pressure.
- both: The butternut squash is done when you can easily pierce it with a fork. Using an emersion blender, or by pouring the soup in batches into a conventional blender, blend the soup. Make sure to hold the lid down with a towel if using a regular blender. Stir in the cream and adjust the curry powder, broth, salt, and pepper to your liking. Serve warm with garlic toast or saltine crackers.
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- Stir together the butternut squash, water, onions, parsnips, stock, apple, rosemary sprig, salt and pepper in a 5-quart slow cooker. Cover and cook on LOW until the vegetables are tender, about 6 hours. Remove and discard the rosemary sprig.
- Transfer half of the squash mixture to a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the blender lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat the procedure with the remaining squash mixture. Stir in the heavy cream. Ladle the soup into bowls, and serve hot.
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- Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a small (4-quart) slow cooker or large (6-quart) slow cooker. Toss to combine.
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Estimated Reading Time 3 mins
- Cut the squash in half, brush the flesh with olive oil and place cut-side-down on a cookie sheet. Bake for 30-45 minutes or until tender. When the squash is cooked, remove it to cool. Scoop out the seeds, peel the butternut and chop into big chunks.
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- Add the apple, butternut, thyme, sage, salt and stock. Bring to a boil and simmer gently for 15 minutes.
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Estimated Reading Time 3 mins
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Estimated Reading Time 5 mins
- Add butternutsquash, apple, pear, carrots, and leek to a 6-quart or larger slow cooker crock. Sprinkle the curry powder, cinnamon, and all-spice on top and seasonwith salt and black pepper, to taste.
- Pour the chicken broth and almond milk over the vegetables and stir to combine. Cover and cook on high for 3 hours or low for 6 hours.
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Estimated Reading Time 5 mins
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Estimated Reading Time 8 mins
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