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Curried Squash

Curried Squash recipe image
This Indian side-dish features Onion, chopped, Large leek, chopped, Bunch scallions. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 1436.2
Dietary: Gluten-free
Description
This Indian side-dish features Onion, chopped, Large leek, chopped, Bunch scallions. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 ea Onion, chopped
  • 1 ea Large leek, chopped
  • 1 ea Bunch scallions, chopped
  • 3 ea Medium zucchini, grated
  • 3 ea Medium summer squash, grated
  • 3 teaspoon Curry powder
  • 1 Salt
  • 1 White pepper
  • 6 cup Chicken stock
  • 3 ea Potatoes, peeled and sliced
  • 1 cup Heavy cream
  • 1 ea Stick sweet butter
Directions
  1. 1
    Chop the onion, the leek, and the scallions.
  2. 2
    Reserve a little of the grenner parts of the scallions for garnish.
  3. 3
    Grate the squashes, seeds and all.
  4. 4
    In a heavy pot melt the sweet butter.
  5. 5
    When the butter foams and is quite fragrant,
  6. 6
    add curry powder, and
  7. 7
    cook while stirring for 2 or 3 minutes.
  8. 8
    Add the onions, leeks, scallions, and squash, and season to taste with salt and pepper.
  9. 9
    Saute this mixture briefly, then turn down the
  10. 10
    heat ,
  11. 11
    cover , and
  12. 12
    cook until squash is soft and juices have been extracted.
  13. 13
    Uncover, and evaporate half of the juice.
  14. 14
    Add the chicken stock and potatoes.
  15. 15
    Cook uncovered for 15 minutes, or until potatoes are just cooked through.
  16. 16
    Hot, country style - add the heavy cream and serve in warmed soup bowls.
  17. 17
    Pureed - chilled or hot -
  18. 18
    let the soup mixture
  19. 19
    cool , then puree in batches in food processor or blender.
  20. 20
    Strain the puree.
  21. 21
    Stir in heavy cream.
  22. 22
    Serve iced or heated.
  23. 23
    Garnish with reserved scallions.
  24. 24
    By Chef Deedy Marble The Governor's Inn Ludlow, Vermont This handsome potage has many personalities as it may be From In
  25. 25
    Season , a publication of the Vermont Department of Agriculture, Food and Markets

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1436.2kcal
% Daily Value *
Total Fat 86.4g133%
Saturated Fat 38.1g191%
Cholesterol 440.2mg147%
Sodium 97990.1mg4083%
Total Carbohydrate 46.8g16%
Dietary Fiber 10.4g42%
Sugars 12.6g
Protein 106.0g212%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: blending, bunch, butter, chicken, chopped, cream, curried, curry, grated, heavy, indian, large, leek, medium, onion, peeled, pepper, potatoes, powder, salt
Read it online: https://www.chefs-mate.com/recipe/curried-squash/