CURRIED SQUASH & APPLE BISQUE WITH LEEK
This recipe yields approximately 1½ quarts of soup, and it's very flexible. If you don't have squash, carrots make an excellent substitute. You can skip straining the soup to up the fiber content and also increase the yield. Serve with a light salad of mixed greens tossed with the Avocado Vinaigrette found in Guiding Stars' recipe section.
Categories Expert Chef Soups, Stews, and Curries Vegetarian
Yield 6 (521 g)
Number Of Ingredients 15
Steps:
- In a heavy-bottomed 6-quart pot, over medium heat, sauté the leeks, celery, apple, and salt in olive oil until softened (8 minutes). Add the curry powder, cinnamon, and bay leaf stirring until the spices become fragrant (1 minute). Add the squash, potato, and broth. Stir and bring to a boil, then reduce the heat to medium-low and simmer, covered, until the potato crumbles when pressed with a fork (25-30 minutes). Remove from heat and discard bay leaf. Using an immersion blender or a regular blender (working in small batches), puree the soup until completely smooth. Strain the soup through a fine mesh strainer, taking care not to push the fibrous solids through the mesh. Return the soup to the stove and bring to a light simmer, reducing until the soup lightly coats the back of a spoon. Remove from heat and stir in the maple syrup, orange juice, heavy cream or evaporated skim milk, and a dash of pepper. Garnish with chopped chives, if desired. *Optional garnishes have not been included in the rating of this recipe.
Nutrition Facts :
CURRIED ACORN SQUASH SOUP
A fall-tastic soup featuring acorn squash, apple, ginger, and curry.
Provided by HUZZAH
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut acorn squash in half and remove seeds and pulp. Place cut-side down in a baking dish; add about 1 inch of water.
- Roast in the preheated oven until a knife can be easily inserted, 20 to 30 minutes.
- While squash roasts, heat oil in a medium saucepan over medium-high heat. Saute onion until almost translucent, about 5 minutes. Mix in garlic and ginger. Add apple and cook, stirring regularly to keep from sticking, until it starts to get mushy, 7 to 10 minutes. Pour in 1/4 of the chicken broth. Add curry powder, cinnamon, cardamom, cayenne, salt, and pepper.
- Remove squash from the oven and let cool enough to handle, about 5 minutes. Remove skin carefully, chop flesh roughly with a knife, and mash some of the flesh.
- Add squash to the pot with remaining chicken broth. Simmer soup over medium-low heat, stirring occasionally, for 5 to 10 minutes. Taste and adjust seasoning as needed. Pour into large bowls and serve.
Nutrition Facts : Calories 130.8 calories, Carbohydrate 23.1 g, Fat 3.8 g, Fiber 4 g, Protein 4 g, SaturatedFat 0.5 g, Sodium 209.3 mg, Sugar 9 g
CURRIED APPLE AND LEEK SOUP
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
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
CURRIED SQUASH SOUP WITH FRIZZLED LEEKS
Provided by Emily Weinstein
Categories dinner, lunch
Time 2h30m
Yield 12 cups
Number Of Ingredients 11
Steps:
- In a large bowl of water, wash leeks and drain.
- In a heavy kettle cook onion in butter over moderately low heat, stirring until softened. Add leeks and salt to taste and cook, stirring until softened. Add curry powder and cook, stirring, 1 minute. Add remaining soup ingredients and simmer, covered, 30 minutes or until vegetables are soft.
- Cool soup slightly and puree in batches in a blender or food processor. Season soup with salt and pepper. (Soup may be made 5 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.) Top with frizzled leeks.
CURRIED SQUASH SOUP WITH FRIZZLED LEEKS
Steps:
- Make soup:
- In a large bowl of water wash leeks and drain by lifting leeks from water into a colander. In a heavy kettle cook onion in butter over moderately low heat, stirring until softened. Add leeks and salt to taste and cook, stirring, until softened. Add curry powder and cook, stirring, 1 minute. Add remaining soup ingredients and simmer, covered, 30 minutes, or until vegetables are soft.
- Cool soup slightly and in a blender or food processor purée in batches, transferring as puréed to a bowl. Season soup with salt and pepper. Soup may be made 5 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.
- Make frizzled leeks:
- Cut leeks lengthwise into thin strips. In a bowl of water wash leeks and drain by lifting leeks from water into a colander. Dry leeks very well between layers of paper towels.
- In a saucepan at least 3 1/2 inches deep heat 1 inch oil to 375°F. on a deep-fat thermometer. Working in very small batches fry leeks (oil will bubble up quite high) until golden, about 10 to 15 seconds, transferring with a slotted spoon to paper towels to drain. Season frizzled leeks with salt. Leeks may be fried 1 day ahead and kept in an airtight container at room temperature.
- Serve soup topped with frizzled leeks.
CURRIED BUTTERNUT SQUASH SOUP
To make this into a vegetarian soup use vegetable broth (see my recipe#190133) adjust all seasonings to taste. One medium onion can be replaced for the leek if desired.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the butter in a large pot over medium heat; add in the leek, celery, garlic, red pepper flakes, sugar, curry powder and cumin; cook stirring for 3-4 minutes.
- Add in the chopped butternut squash, broth (or water) and apples; bring to a boil.
- Reduce heat and simmer for 30-40 minutes or until the squash is tender.
- Place half of the broth in a blender; process until smooth; transfer to a heat-proof bowl.
- Repeat with the remaining soup; return to the pot along with the soup from the bowl.
- Add in evaporated milk or whipping cream; cook for 2-3 minutes to heat through.
- Season with salt and lots black pepper.
- Ladle into bowls and sprinkle with croutons.
Nutrition Facts : Calories 272.6, Fat 9.1, SaturatedFat 4.8, Cholesterol 19.3, Sodium 832.8, Carbohydrate 43.8, Fiber 7.2, Sugar 14.9, Protein 9.1
SQUASH & LEEK SOUP
I love this soup because it is thick & creamy without using any cream. I had a huge Butternut squash, and some leeks left from the garden, and this is what developed.
Provided by Lois M
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut squash into half lengthwise, clean out seeds and place skin up on a baking dish, bake at 400 for about 45 minute allow to cool, peel off skin and cut into large chunks.
- In a large pot, saute the onions, ginger, leeks, and garlic in the butter until soft.
- Add the chicken stock, and wine (if using,or increase chicken stock) and simmer about 20 minute.
- Transfer to a large bowl or measuring cup.
- Fill blender or food processer with 1/2 stock and 1/2 squash.
- (This took me 3 batches) Puree.
- Return to pot and add salt, pepper to taste.
- Simmer about 20 minute Freezes well.
CURRIED SQUASH
Categories Side Vegetarian Quick & Easy Coconut Spice Curry Squash Fall Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Peel and seed squash and cut into 1 1/2-inch pieces. Heat a 4-quart heavy kettle over moderately low heat until hot. Cook onion in oil, stirring, until just softened. Add mustard seeds and cook over moderate heat, stirring, until they begin to pop, about 30 seconds. Add garlic, cumin, coriander seeds, turmeric, salt, and brown sugar and cook, stirring, 30 seconds. Add squash, stirring to coat with seasoning, and add water. Boil mixture over moderately high heat, stirring frequently, 10 minutes. Add coconut and salt to taste and cook, stirring, until squash is just tender and liquid is evaporated, about 5 minutes.
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