Curried Squash And Turkey Soup Recipes

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CURRIED BUTTERNUT SQUASH SOUP



Curried Butternut Squash Soup image

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

2 tablespoons butter
1 cup finely chopped onion
4 cloves garlic, minced
4 cups chicken broth
1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch pieces
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ cup half-and-half
2 tablespoons honey
¼ cup sour cream, or to taste

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 SQUASH AND TURKEY SOUP



Curried Squash and Turkey Soup image

Simply add curry paste and coconut milk to this quick and comforting turkey soup that's so easy to make on weeknights.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 teaspoon finely chopped gingerroot
1 container (8 oz) refrigerated prechopped tricolor bell pepper mix
2 tablespoons red curry paste
3 cups cubed (1/2 inch) seeded peeled butternut squash
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
3 cups Progresso™ chicken broth (from 32-oz carton)
1 can (13.5 oz) coconut milk (not cream of coconut)
2 cups shredded cooked turkey

Steps:

  • In 4-quart Dutch oven, heat oil over medium-high heat. Add onion, garlic, gingerroot and bell peppers; cook 5 to 6 minutes, stirring frequently, until onion is crisp-tender. Add curry paste; cook 1 minute. Stir in squash; cook 3 to 4 minutes or just until squash begins to brown.
  • Add salt, red pepper, broth, coconut milk and turkey. Heat to boiling; reduce heat. Simmer uncovered 20 minutes or until squash is tender and soup is slightly thickened.

Nutrition Facts : Calories 180, Carbohydrate 16 g, Fat 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 750 mg

CURRIED BUTTERNUT SQUASH SOUP



Curried Butternut Squash Soup image

Provided by Ellie Krieger

Time 40m

Yield 4 servings (1 serving is 1 1/2 cups)

Number Of Ingredients 9

1 tablespoon canola oil
1 medium onion, chopped (about 2 cups)
2 cloves garlic, minced
1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
6 cups low-sodium chicken broth or vegetable broth
1 tablespoon plus 2 teaspoons curry powder
1/2 teaspoon salt, plus more, to taste
2 tablespoons honey
4 teaspoons plain low-fat yogurt, for garnish

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.

CURRIED SQUASH SOUP



Curried Squash Soup image

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

1 butternut squash (about 1-3/4 pounds)
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons canola oil
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
5 cups chicken broth
1 bay leaf
CILANTO CREAM TOPPING:
1/2 cup sour cream
1/4 cup heavy whipping cream
1/4 cup minced fresh cilantro

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 SQUASH SOUP



Curried Squash Soup image

Provided by Florence Fabricant

Categories     lunch, one pot, soups and stews, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped peeled tart apple
1 1/2 tablespoons curry powder
4 cups peeled diced butternut squash
3 cups water or chicken stock
1 cup milk
Salt and ground black pepper
3 tablespoons plain yogurt
2 tablespoons toasted unsweetened coconut

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.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 9 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 732 milligrams, Sugar 9 grams, TransFat 0 grams

CURRIED SUMMER SQUASH SOUP



Curried Summer Squash Soup image

Provided by Moira Hodgson

Categories     dinner, easy, lunch, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 leeks, diced
1 clove garlic, minced
2 tablespoons unsalted butter
1 tablespoon mild curry powder
1 1/2 pounds yellow summer squash, chopped
3 to 3 1/2 cups chicken stock
Coarse salt and freshly ground pepper to taste
Plain yogurt for garnish
1 tomato, peeled, seeded and diced for garnish
Snipped basil or mint leaves for garnish

Steps:

  • Sauté the leeks with the garlic in the butter for five minutes. Add the curry powder and cook for three minutes, stirring.
  • Add the squash and cook, stirring from time to time, for 10 minutes. Pour in the chicken stock and simmer for 10 to 15 minutes or until the squash is tender. Season to taste with salt and pepper.
  • Puree in batches in a food processor or blender until smooth. Chill overnight to develop flavors.
  • If necessary, thin the soup with more chicken stock. Correct seasoning. Pour into four bowls and top with a spoonful of yogurt, a sprinkling of diced tomato and a sprinkling of basil.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 977 milligrams, Sugar 9 grams, TransFat 0 grams

CURRIED WINTER SQUASH



Curried Winter Squash image

Here's a quick way to transform plain squash into a tasty dish full of antioxidants, including curry powder's curcumin - it's anti-cancer and protects your brain.

Provided by USA WEEKEND Jean Carper

Categories     Side Dish     Vegetables     Squash

Time 15m

Yield 6

Number Of Ingredients 7

3 cups cooked, mashed winter squash
1 ½ tablespoons curry powder
2 tablespoons butter or trans fat-free margarine
2 tablespoons maple syrup
½ teaspoon salt, or to taste
¼ teaspoon cayenne pepper, or to taste
3 tablespoons sweetened coconut flakes, toasted

Steps:

  • In a medium bowl, combine first six ingredients. Microwave on high until heated through, about 5 minutes. Sprinkle on coconut, if desired. Serve.

Nutrition Facts : Calories 114.1 calories, Carbohydrate 17.1 g, Cholesterol 10.2 mg, Fat 5.5 g, Fiber 4.1 g, Protein 1.4 g, SaturatedFat 3.2 g, Sodium 230.3 mg, Sugar 9.5 g

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