Curried Squash Apple Bisque With Leek Recipes

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CURRIED BUTTERNUT SQUASH AND APPLE BISQUE



Curried Butternut Squash and Apple Bisque image

This is the most requested recipe I make, it is the perfect fall and winter soup. Warning: Don't make it for Thanksgiving as people will fill up on it and be unable to eat the rest of the meal!

Provided by Gregg Bracke

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 3h15m

Yield 8

Number Of Ingredients 10

2 butternut squash, halved lengthwise and seeded
olive oil
2 sweet onions (such as Vidalia®), diced
6 cloves garlic, minced
2 quarts vegetable stock
1 (8.4 ounce) package medium-hot curry sauce (such as S&B® Golden Curry)
2 Granny Smith apples, cored and diced
2 (14 ounce) cans unsweetened coconut cream
¼ cup toasted pine nuts, or to taste
16 fresh cilantro leaves, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place squash onto a baking sheet cut-side down.
  • Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
  • Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
  • Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
  • Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.

Nutrition Facts : Calories 602.7 calories, Carbohydrate 61.8 g, Fat 40.6 g, Fiber 15.6 g, Protein 10.4 g, SaturatedFat 31.4 g, Sodium 584.1 mg, Sugar 15.9 g

APPLE AND BUTTERNUT SQUASH BISQUE



Apple And Butternut Squash Bisque image

Make and share this Apple And Butternut Squash Bisque recipe from Food.com.

Provided by Mr. Bill in TN

Categories     Apple

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs butternut squash, peeled,seeded
2 tart granny smith apples, peeled,cored
1 onion, chopped
1 pinch rosemary
1 pinch marjoram
1/2 teaspoon salt
2 teaspoons brown sugar
1/4 teaspoon white pepper
1 quart chicken stock
4 tablespoons butter
2 tablespoons flour
1 1/2 cups half-and-half

Steps:

  • Combine squash, apples, onion, rosemary, marjoram, salt, sugar, pepper and stock in heavy saucepan.
  • Bring to a boil and simmer 1 hour.
  • Strain squash and apples from soup, puree in electric blender and return to soup.
  • Melt butter in a separate saucepan.
  • Add flour, mix well and pour soup through a strainer over the flour mixture, a little at a time.
  • Stir well with a whisk.
  • Bring to a boil.
  • Stir half-and-half into soup and heat through but do not boil.

SQUASH AND APPLE BISQUE



Squash and Apple Bisque image

A delicious crockpot soup, which can be served warm or chilled. Adapted from Betty Crocker's "Slow Cooker" cookbook. Cooking times vary depending on whether you cook the soup on a low or on a high setting: 8-10 hours on low; or 3-5 on high. I posted this recipe for safe-keeping before I'd made it; and I have since made it with a few changes. See notes below.

Provided by bluemoon downunder

Categories     Apple

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 9

1 butternut squash, peeled and cubed (2 pounds)
1 medium onion, chopped (1/2 cup)
3 garlic cloves, finely chopped
1 (14 1/2 ounce) can chicken broth
2 cups applesauce
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup sour cream

Steps:

  • Mix all ingredients except the sour cream in a 31/2 to 6 quart slow cooker.
  • Cover and cook on low heating 8 to 10 hours (or on a high heat setting for 3 to 5 hours) or until squash is tender.
  • Place one third to one half of the mixture at a time in a blender or food processor, cover and blend on high speed until smooth. Return mixture to the slow cooker.
  • Stir in the sour cream. Cover and cook on a low heat setting for 15 minutes or until the soup is hot. Stir.
  • Garnish each serving with a dollop of sour cream or unflavoured natural yoghurt (preferably Greek yoghurt), and swirl it into the soup with the tip of a knife.
  • For crunch and colour, sprinkle with poppy seeds or chopped pecans.
  • If serving chilled: garnish with thin slices of Granny Smith apples and a sprinkling of finely chopped crystalised ginger.
  • Chef's Notes: I made this with butternut pumpkin rather than squash, simply because that's what was available. To simplify the preparation stage, I wrapped the two halves of the butternut pumpkin I'd bought in foil and steamed them in a low oven for about an hour. The pumpkin was then easy to scoop out, and I chopped it roughly with a large spoon after I'd put it in the crockpot. I used three onions, roughly chopped, and two leeks, and instead of apple sauce, I used 4 Granny Smith apples, peeled, cored and roughly chopped. I also did the blending with an immersion blender. I simply removed half of the soup into a bowl, and blended each half, then returned what I'd removed to the crockpot. It smelt delicious while it was cooking, and tasted great.

Nutrition Facts : Calories 184.6, Fat 6.3, SaturatedFat 3.5, Cholesterol 14.9, Sodium 289.1, Carbohydrate 32.2, Fiber 4, Sugar 4.9, Protein 3.5

WILLIAMS-SONOMA WINTER SQUASH AND APPLE BISQUE



Williams-Sonoma Winter Squash and Apple Bisque image

Make and share this Williams-Sonoma Winter Squash and Apple Bisque recipe from Food.com.

Provided by carrie sheridan

Categories     Vegetable

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter
1 large yellow onion, finely chopped
2 shallots, finely chopped
2 granny smith apples
1 butternut squash (about 2 lbs)
6 cups chicken stock or 6 cups prepared broth
1 teaspoon finely chopped fresh rosemary
2 teaspoons finely chopped fresh thyme
1/2 cup half-and-half
salt & freshly ground black pepper
1/2 cup sour cream

Steps:

  • Peel and seed the butternut squash and cut into 2-inch chunks.
  • Peel and core the apples and cut into 2-inch chunks.
  • In a soup pot over medium-high heat, melt the butter.
  • Saute the onion and shallots until softened, about 5 minutes.
  • Add the apples and squash and cook until nicely coated, about 3 minutes longer.
  • Add the stock and rosemary and bring to a simmer. Add the thyme.
  • Reduce the heat to medium and simmer, covered, until the vegetables are very tender, about 25 minutes.
  • Remove from the heat. Using a hand-held or standing blender, puree the soup until smooth.
  • Stir in the half-and-half and season with salt and pepper.
  • Reheat gently over medium-low heat.
  • Ladle the soup into warmed bowls and garnish with the sour cream, using a fork to swirl a zig-zagged pattern.
  • [you can garnish with leaves of rosemary and thyme].

CURRIED BUTTERNUT SQUASH BISQUE



Curried Butternut Squash Bisque image

Make and share this Curried Butternut Squash Bisque recipe from Food.com.

Provided by Annacia

Categories     Vegetable

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 13

4 lbs butternut squash, halved lengthwise, seeded
2 teaspoons olive oil
2 tablespoons butter
1 cup chopped onion
1 cup chopped carrot
1/2 cup chopped peeled apple
2 teaspoons Thai red curry paste (or to taste)
2 (14 ounce) cans low sodium chicken broth
2 bay leaves
1/4 cup whipping cream
2 tablespoons honey
6 tablespoons sour cream, stirred to loosen
chopped fresh cilantro

Steps:

  • Preheat oven to 375°F
  • Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet.
  • Roast until tender, about 1 hour.
  • Cool slightly and scoop squash out into large bowl.
  • Measure 3 cups squash (reserve any remaining squash for another use).
  • Melt butter in large pot over medium-high heat.
  • Add onion, carrots, and apple, saute 5 minutes.
  • Add curry paste; stir 2 minutes.
  • Add chicken broth, bay leaves, and 3 cups squash.
  • Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour.
  • Discard bay leaves.
  • Working in batches, puree soup in blender until smooth.
  • Return to same pot.
  • Stir in cream and honey.
  • Season with salt and pepper.
  • Rewarm over medium-high heat.
  • Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro.

Nutrition Facts : Calories 310.2, Fat 12.7, SaturatedFat 6.8, Cholesterol 29, Sodium 103.1, Carbohydrate 49.5, Fiber 7.2, Sugar 15.7, Protein 6.8

CURRIED APPLE AND LEEK SOUP



Curried Apple and Leek Soup image

The title says it all -- with potatoes, too.

Provided by MICHELLEBOYD

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 36m

Yield 4

Number Of Ingredients 8

1 tablespoon margarine
2 teaspoons curry powder
3 leeks, chopped
¾ cup diced potatoes
2 Granny Smith apples -- peeled, cored and chopped
3 cups vegetable broth
salt and pepper to taste
¼ cup plain yogurt

Steps:

  • In a medium saucepan over medium heat, melt butter. Stir in curry powder and cook 1 minute. Stir in leeks, potato and apples and cook 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat and simmer 20 minutes.
  • Puree in a blender or food processor, or using an immersion blender. Season with salt and pepper and serve with a swirl of yogurt.

Nutrition Facts : Calories 133 calories, Carbohydrate 23.9 g, Cholesterol 0.9 mg, Fat 3.6 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 395.2 mg, Sugar 10.7 g

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