Best 4 Curried Squash Soup With Frizzled Leeks Recipes

CURRIED SQUASH SOUP WITH FRIZZLED LEEKS

Steps:

• Heat the margarine in a large pot (at least 8-quart) over medium heat. Add chopped onion, leeks and salt. Sauté until softened and onions become translucent, about 5-7 minutes. Add curry powder and cook for another minute. Add remaining ingredients and bring to boil. Reduce heat to low and simmer covered for about 30 minutes, or until squash is soft. Remove from heat, cool slightly and puree with an immersion blender or transfer to food processor and puree in batches. Season to taste with salt and plenty of freshly ground black pepper. Serve topped with frizzled leeks (recipe to follow). Frizzled LeeksIt is essential that one clean leeks well - they are full of grit and dirt! Once cleaned, dry well prior to frying. See below for cleaning options. 2 medium leeks, cut lengthwise, then crosswise into 2" very thin strips. Canola or vegetable oil for frying. Pour about ½" layer of oil in a large frying pan, and heat over medium-high heat. Once oil is hot (you can test this by throwing a chopped leek in the pan - if it sizzles upon contact, the oil is ready), add leeks and fry until golden. Remove with slotted spoon or spatula and drain on paper towels or brown paper. 2 options for cleaning: • Once split lengthwise, swish and soak in cold water, running your finger down each layer to remove excess dirt OR • Chop as described above, then soak all chopped leeks in water, swish and agitate and repeat a few times until water is clean.

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 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 SQUASH SOUP

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.