Curried Squash Soup with Apple and Cheddar Melts

Name: Curried Squash Soup with Apple and Cheddar Melts
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps butter; 4 servings Butter, softened, for spreading; 1 large butternut or other orange-fleshed squash or pumpkin, peeled, deseeded and sliced; 2 carrots, thinly sliced; 4 servings Chopped scallions and cilantro, for garnish; 2 slightly round tablespoons prepared curry powder; 4 servings EVOO, for drizzling; 1 Gala or other crisp apple, peeled and chopped; 1 Gala or other crisp apple, peeled and thinly sliced; 3 cloves garlic, chopped; 2 Tbsps honey; 4 servings Kosher salt and freshly ground black pepper; 4 servings Prepared chutney, such as Pataks Major Gray Mango Chutney; 4 servings Freshly grated nutmeg; 1 onion, chopped; 340 grams sharp Cheddar, shredded or sliced; 946 milliliters chicken or vegetable stock; 8 slices good-quality white bread

Curried Squash Soup with Apple and Cheddar Melts might be just the main course you are searching for. One portion of this dish contains roughly 29g of protein, 58g of fat, and a total of 925 calories. This recipe serves 4. If you have bread, onion, butternut, and a few other ingredients on hand, you can make it. To use up the galan apple you could follow this main course with the Apple Cobbler as a dessert. It will be a hit at your Autumn event.

Instructions

Watch how to make this recipe.

Cook's Note: For a substitute for curry powder, combine 2 teaspoons turmeric, 1 1/2 teaspoons each ground cumin and ground coriander, 1/2 teaspoon each ground mustard and ground ginger and 1/4 teaspoon each ground cinnamon and cayenne pepper. For the curried squash soup: Preheat the oven to 400 degrees F. Dress the squash with the EVOO to coat lightly.

Ingredients you will need

Ground Coriander

Ground Cinnamon

Cayenne Pepper

Mustard Powder

Ginger Powder

Curry Powder

Ground Cumin

Turmeric

Squash

Extra Virgin Olive Oil

Soup

Equipment you will use

Oven

Sprinkle with salt, pepper and a little freshly grated nutmeg, and coat with the curry powder.

Ingredients you will need

Curry Powder

Nutmeg

Pepper

Salt

Drizzle the honey all over and roast until golden on the edges and very tender, about 25 minutes. The spices will toast with the squash and fill the air with a terrific aroma. Meanwhile heat a drizzle of EVOO in a soup pot over medium to medium-high heat, and then add the butter to melt. Stir in the garlic, carrots, apples and onions and sprinkle with salt and pepper. Cook, partially covered, until softened, about 10 minutes.

Ingredients you will need

Salt And Pepper

Carrot

Apple

Butter

Garlic

Onion

Spices

Squash

Honey

Toast

Extra Virgin Olive Oil

Soup

Equipment you will use

Pot

Pour in the stock and a drizzle of honey (or chutney). Bring to a boil, reduce to a simmer and cook until the vegetables are softened, about 20 minutes.

Ingredients you will need

Vegetable

Chutney

Honey

Stock

Add the roasted squash and puree with an immersion blender, thinning the soup with water if necessary. The soup can alternately be pureed in batches in a food processor or high-power blender. Adjust the seasoning. Cool and store for a make-ahead meal, bringing to room temperature before reheating over a medium flame.

Ingredients you will need

Seasoning

Squash

Water

Soup

Equipment you will use

Immersion Blender

Food Processor

Blender

Spread each bread slice with softened butter on 1 side and chutney on the other. Fill the sandwiches, chutney sides-in, with the cheese and apples in the center. Griddle the sandwiches over medium heat until deeply golden and the cheese has melted.

Ingredients you will need

Spread

Apple

Butter

Cheese