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Showing posts with label curry. Show all posts
Showing posts with label curry. Show all posts

Thai Butternut Squash Soup

Comments (0) | Monday, October 17, 2011

Ingredients:

  • 1 Tbs olive oil
  • 1 medium sweet onion, chopped
  • 1 piece ginger (1-2 inches) peeled and grated
  • 2 cloves garlic, minced
  • 1 Tbs red curry paste
  • 1 can (14.5 oz.) coconut milk
  • 4 cups low-sodium chicken broth
  • 3 lbs butternut squash, peeled, seeded and cut into 1 inch cubes
  • 1 lime, juiced (about 3 Tbs)
  • 1 tsp salt
  • 1/3 cup unsalted peanuts, chopped
  • 1/3 cup sliced scallions
Directions:
  1. Heat oil in a large, lidded pot over medium heat.  Add onion and saute until softened, about 5 minutes.  Add ginger and garlic and cook 1 minute.  Stir in curry paste and cook another minute.
  2. Pour in coconut milk and chicken broth; stir well to break up the curry paste.  Add squash, bring to a boil and then lower to a simmer.  Cover partially and cook 15-20 minutes or until squash is tender.
  3. Puree soup with an immersion blender until smooth.  Stir in lime juice and salt.  Serve with peanuts and scallions.  Add whole-wheat pitas or flatbread as a side if not on a gluten free diet.


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Curry-Scented Butternut Squash Soup

Comments (0) | Wednesday, September 21, 2011

Ingredients:

  • 1 butternut squash, 2 1/2 lbs. (6 cups cubed)
  • 2 large, sweet apples (such as Fuji or Honeycrisp)
  • 3 medium onions
  • 2 Tbsp. butter
  • 1/4 cup packed dark brown sugar
  • 1 1/2 Tbsp. curry powder
  • 6 cups chicken or vegetable stock
  • 1 container (8 oz) mascarpone cheese
  • 2 tsp. salt
  • sour cream and snipped fresh chives (optional)
Directions:
  1. Peel squash and apples; cut into 1 inch cubes and dice onions.
  2. Melt butter in 8-qt. stockpot over medium-low heat.  Add onions; cook 5-6 minutes or until tender, stirring occasionally.  Add squash, apples, brown sugar, and curry powder.  Cook and stir 1 minute or until curry powder is fragrant.  Add stock and bring to a simmer over medium heat.  Simmer 24-26 minutes or until squash is very soft.  Remove from heat.
  3. Carefully ladle about 1/3 of the squash mixture into a blender container.  Cover and blend until smooth.  Pour blended soup into a 6-qt mixing bowl.  Repeat two times with remaining squash mixture.
  4. Return soup to stockpot and whisk in mascarpone and salt until mascarpone is completely incorporated.  Return to a simmer over medium heat and remove from heat.  Garnish each serving with sour cream and chives, if desired.
Yield: 8 servings (12 cups)

Nutrition facts:
  • calories: 310
  • fat: 16 g
  • saturated: 9 g
  • cholesterol: 45 mg
  • carbohydrates: 39 g
  • protein: 8 g
  • sodium: 950 mg
  • fiber: 5 g


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