Curried Winter Squash Soup with Cheddar Crisps

Name: Curried Winter Squash Soup with Cheddar Crisps
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 Tbsps sliced blanched almonds; 1 teaspoon cumin seeds; 2 Tbsps hot Madras curry powder; 2 larges garlic cloves, thinly sliced; 12 servings Salt and freshly ground pepper; 340 grams sharp white Cheddar cheese, cut into twenty-four 1 1/2-inch squares 1/4 inch thick; 473 milliliters medium sweet onion, coarsely chopped; 2 liters About Rich Turkey Stock; 4 Tbsps unsalted butter; 59 milliliters vegetable oil; 3 kilograms winter squash, such as butternut, buttercup or kabocha-peeled, seeded and cut into 1-inch chunks (about 16 cups)

Need a gluten free and vegetarian main course? Curried Winter Squash Soup with Cheddar Crisps could be an excellent recipe to try. One portion of this dish contains around 14g of protein, 21g of fat, and a total of 386 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 12. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about 45 minutes. If you have blanched almonds, rich turkey stock, medium-hot madras curry powder, and a few other ingredients on hand, you can make it. To use up the curry powder you could follow this main course with the Curry Ice Cream with Mango and Pistachio as a dessert.

Instructions

In a large stockpot, melt the butter in the vegetable oil.

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Vegetable Oil

Butter

Equipment you will use

Pot

Add the onion and garlic and cook over high heat, stirring, until softened but not browned, about 4 minutes.

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Garlic

Onion

Add the curry and cook, stirring, for 1 minute.

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Curry Powder

Add the squash and cook, stirring, for 4 minutes.

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Squash

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

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Squash

Stock

Meanwhile, arrange 4 of the Cheddar squares in a large nonstick skillet and cook undisturbed over moderate heat until bubbling, about 1 1/2 minutes.

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Cheddar Cheese

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Frying Pan

Sprinkle each square with a small pinch of the cumin seeds and 3 or 4 almond slices; cook until the edges are golden and the cheese is set, about 1 1/2 minutes longer. Using a thin spatula, flip the cheese crisps and cook until the almonds are lightly browned, about 20 seconds longer.

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Almonds

Cumin Seeds

Cheese

Chips

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Spatula

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.

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Cumin Seeds

Almonds

Cheddar Cheese

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Baking Sheet

Paper Towels

Frying Pan

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, bisquelike consistency. Season with salt and pepper and keep warm over low heat.

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Salt And Pepper

Stock

Soup

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Blender

Pot

Ladle the soup into shallow bowls and pass the Cheddar crisps alongside for dipping or crumbling.

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Cheddar Cheese

Soup

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Bowl

Ladle

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 oven and let cool.

Ingredients you will need

Cheddar Cheese

Soup

Equipment you will use

Baking Sheet

Oven