Curried Winter Squash Soup with Cheddar Crisps Recipe

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.

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

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.

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.

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.

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

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

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.

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