Curried Squash Soup With Frizzled Leeks
Updated October 11, 2023
Jen Snow
- Total Time
- About 2½ hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
White and pale green parts of 1 pound of leeks (about 4 medium), chopped
1 medium onion, chopped
2 tablespoons unsalted butter
1 ½ teaspoons curry powder
3 ½ pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (about 8 cups)
1 medium carrot, chopped
4 cups chicken broth
4 cups water
Salt and pepper to taste
Frizzled leeks (see recipe below)
Frizzled leeks (see recipe below)
Nutritional analysis per serving
42 grams carbs; 15 milligrams cholesterol; 232 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 6 grams fat; 7 grams fiber; 1452 milligrams sodium; 7 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a large bowl of water, wash leeks and drain.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
I don’t see the instructions for the frizzled leeks … perhaps the post is outdated?
I don’t see the instructions for the frizzled leeks … perhaps the post is outdated?
I used three tablespoons of curry - one spicy curry and two regular curry and a quarter tsp of red pepper flakes. I wish I had cooked the leeks and squash separate at first and then used a potato smasher on the squash. Instead I fished them out of the soup, blended and then added back to leeks and broth. It was great!
Bland. This needs something—sherry, hot sauce. Not necessary to make drizzled leeks. You could use durkee fried onions