Curried Squashy Apples Leeks Recipes

CURRIED SQUASH & APPLE BISQUE WITH LEEK

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.

CURRIED LEEK SOUP

Steps:

• In a 3-qt. saucepan, saute leeks in butter over medium heat until tender. Add garlic; cook 1 minute longer. Stir in the broth, water, carrots, celery, bouillon, curry powder and pepper. Bring to a boil. , Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Cool slightly. , Place 1 cup soup in a blender; cover and process until smooth. Return to pan. Add milk; heat through (do not boil).

CURRIED APPLE AND LEEK SOUP

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.

CURRIED MUSSELS WITH BUTTERNUT SQUASH AND LEEKS

Steps:

• Heat the olive oil in a large Dutch oven over medium heat. Add the squash and leeks and season with 1/4 teaspoon salt; cook, stirring occasionally, until the leeks start softening, about 3 minutes.
• Add the curry powder, ginger and lime zest and stir to coat. Reduce the heat to medium low and add 1 cup water. Bring to a simmer, then cover and cook until the squash is almost tender, about 5 minutes.
• Add the heavy cream to the pot, then stir in the mussels. Increase the heat to medium, cover and simmer until the mussels open, 5 to 6 minutes. (Discard any unopened mussels.) Stir in the lime juice and cilantro. Serve with the bread.

CURRIED SQUASH SOUP WITH APPLE AND CHEDDAR MELTS

Steps:

• Cook's Note: For a substitute for curry powder, combine 2 teaspoons turmeric, 1 1/2 teaspoons each ground cumin and ground coriander, 1/2 teaspoon each ground mustard and ground ginger and 1/4 teaspoon each ground cinnamon and cayenne pepper. For the curried squash soup: Preheat the oven to 400 degrees F. Dress the squash with the EVOO to coat lightly. Sprinkle with salt, pepper and a little freshly grated nutmeg, and coat with the curry powder. Drizzle the honey all over and roast until golden on the edges and very tender, about 25 minutes. The spices will toast with the squash and fill the air with a terrific aroma. Meanwhile heat a drizzle of EVOO in a soup pot over medium to medium-high heat, and then add the butter to melt. Stir in the garlic, carrots, apples and onions and sprinkle with salt and pepper. Cook, partially covered, until softened, about 10 minutes. Pour in the stock and a drizzle of honey (or chutney). Bring to a boil, reduce to a simmer and cook until the vegetables are softened, about 20 minutes. Add the roasted squash and puree with an immersion blender, thinning the soup with water if necessary. The soup can alternately be pureed in batches in a food processor or high-power blender. Adjust the seasoning. Cool and store for a make-ahead meal, bringing to room temperature before reheating over a medium flame. Garnish with the scallions and cilantro. For the apple and cheddar melts: Spread each bread slice with softened butter on 1 side and chutney on the other. Fill the sandwiches, chutney sides-in, with the cheese and apples in the center. Griddle the sandwiches over medium heat until deeply golden and the cheese has melted.

CURRIED LENTIL, SQUASH AND APPLE STEW

Steps:

• In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
• Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.

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.

LEEK & DELICATA SQUASH SOUP WITH CARAMELIZED APPLE CROUTONS

Steps:

• Preheat the oven to 350 degrees. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly and gently scrape or cut squash away from skin (delicata skin is edible, but not tasty in this dish). Set aside.
• Melt butter in saucepan over low heat. Add leeks and thyme and stir occasionally until soft and brown, 10-15 minutes. Stir in the stock and the squash and simmer over medium heat for 20 minutes. Using an immersion hand blender, puree the soup directly in the pot until smooth. (Alternatively, puree the soup in batches in a standard blender or food processor).
• Season with salt and pepper & top with sour cream and caramelized apple croutons
• To make the croutons:.
• Peel and core apple and halve lengthwise. Using a mandoline or a very sharp knife, cut apple into very thin slices. Line a baking sheet with parchment paper and spread one layer of apple slices on top. Sprinkle with brown sugar. Bake slices for 20 minutes at 350 degrees until crisp.
• Transfer to cooling racks and let cool completely.

CURRIED SQUASH SOUP WITH FRIZZLED LEEKS

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 ACORN SQUASH SOUP

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.

CURRIED SQUASHY APPLES & LEEKS

Steps:

• In a small pan, saute leeks in butter until softened then add to crockpot.
• Add remaining ingredients to crockpot & stir.
• Cook 1 1/2 - 2 hours on high until bubbly & the apples are softened.
• Taste to check for seasoning. Add salt & pepper to taste.