Curried Winter Squash Soup with Cheddar Crisps Recipe

Curried Winter Squash Soup with Cheddar Crisps Recipe

How To Make Curried Winter Squash Soup

Enjoy a warm bowl of this hearty Curried Winter Squash Soup for dinner, made flavorful rich curry, and served with tasty baked cheesy cheddar crisps!

Preparation: 1 hour
Cooking: 3 hours
Total: 4 hours

Serves:

Ingredients

  • 4tbspunsalted butter
  • ¼cupvegetable oil
  • 1medium sweet onion
  • 2large garlic cloves
  • 2tbspmedium-hot Madras curry powder
  • 7lbwinter squash
  • 8cuprich turkey stock
  • ¾lbsharp white cheddar cheese
  • 1tspcumin seeds
  • 2tbspalmonds,sliced, blanched
  • salt and freshly ground pepper

Instructions

  1. In a large stockpot, melt the butter in the vegetable oil. Add the onion and garlic and cook over high heat, stirring, for about 4 minutes until softened but not browned.

  2. Add the curry and cook, stirring, for 1 minute. Add the squash and cook, stirring, for 4 minutes.

  3. Add 6 cups of the stock and bring to a boil. Cover and simmer over moderately low heat for about 30 minutes until the squash is tender.

  4. Arrange 4 cheddar squares in a large nonstick skillet, and cook undisturbed over moderate heat for about 1½ minutes until bubbling. Sprinkle each square with a small pinch of the cumin seeds and 3 or 4 almond slices.

  5. Cook for about 1½ minutes longer until the edges are golden and the cheese is set. Using a thin spatula, flip the cheese crisps and cook for about 20 seconds longer until the almonds are lightly browned.

  6. Transfer to a baking sheet lined with paper towels and let cool until crisp.

  7. Wipe out the skillet and repeat with the remaining cheddar, cumin seeds, and almonds.

  8. Working in batches, puree the soup in a blender. Return the soup to the pot and gradually stir in about 2 cups of stock, until the soup has a silky, bisque-like consistency. Season with salt and pepper, and keep warm over low heat.

  9. Ladle the soup into shallow bowls and pass the cheddar crisps alongside for dipping or crumbling. Enjoy!

Recipe Notes

Make-Ahead: The soup can be refrigerated for up to 3 days. The Cheddar crisps can be stored overnight in an airtight container. Recrisp on a baking sheet in a 350 degrees F oven and let cool.

Nutrition

  • Calories: 364.33kcal
  • Fat: 21.36g
  • Saturated Fat: 8.91g
  • Trans Fat: 0.53g
  • Monounsaturated Fat: 8.30g
  • Polyunsaturated Fat: 2.08g
  • Carbohydrates: 33.05g
  • Fiber: 5.37g
  • Sugar: 9.93g
  • Protein: 14.32g
  • Cholesterol: 43.89mg
  • Sodium: 1151.01mg
  • Calcium: 296.56mg
  • Potassium: 1199.09mg
  • Iron: 2.52mg
  • Vitamin A: 288.98µg
  • Vitamin C: 34.47mg
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