My F&W
quick save (...)
Curried Winter Squash Soup with Cheddar Crisps
© Danielle Tsi

Curried Winter Squash Soup with Cheddar Crisps

  • ACTIVE: 1 HR 15 MIN
  • TOTAL TIME: 4 HRS
  • SERVINGS: 12
  • MAKE-AHEAD
  1. 4 tablespoons unsalted butter
  2. 1/4 cup vegetable oil
  3. 1 medium sweet onion, coarsely chopped (2 cups)
  4. 2 large garlic cloves, thinly sliced
  5. 2 tablespoons medium-hot Madras curry powder
  6. 7 pounds winter squash, such as butternut, buttercup or kabocha—peeled, seeded and cut into 1-inch chunks (about 16 cups)
  7. About 8 cups Rich Turkey Stock
  8. 3/4 pound sharp white Cheddar cheese, cut into twenty-four 1 1/2-inch squares 1/4 inch thick
  9. 1 teaspoon cumin seeds
  10. 2 tablespoons sliced blanched almonds
  11. Salt and freshly ground pepper
  1. In a large stockpot, melt the butter in the vegetable oil. Add the onion and garlic and cook over high heat, stirring, until softened but not browned, about 4 minutes. 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 until the squash is tender, about 30 minutes. 
  2. 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. 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. 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. 
  3. 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. 
  4. Ladle the soup into shallow bowls and pass the Cheddar crisps alongside for dipping or crumbling.
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.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.