Preheat the oven to 400 degrees F.
Place the squash cut side up on a parchment lined sheet pan
. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Invert to the cut side down, and drizzle
with 1 tablespoon of the olive oil. Place in the oven and roast
until the skin is golden brown and the squash is tender, about 50 minutes. Remove from the oven and allow to cool. Once cool enough to handle, use a spoon to scoop the squash out of its skin and set aside until ready to use.
Set a medium saucepan
over medium-high heat. Add the remaining 2 tablespoons of olive oil and once hot, about 30 seconds, add the curry powder and toast, stirring continuously for 1 minute. Add the onions
, celery, ginger
to the pan and saute, stirring occasionally, until lightly caramelized, about 3 to 4 minutes. Add the chicken stock
and reserved squash to the pan and bring the stock to a boil. Reduce to a simmer
and cook the soup for 15 to 20 minutes, or until all the vegetables are softened.
Remove the soup from the heat and process with an immersion blender
(or in batches using a bar blender) until smooth. Season with the remaining 1/2 teaspoon salt and a pinch of pepper. Add the cream and chopped cilantro to the soup and keep warm as you make the croutons.
Spread the butter on both sides of the sandwich bread. Set a 10-inch saute pan over medium-low heat. Place the bread in the pan and saute until golden brown on both sides, about 2 minutes per side. Remove from the pan and allow to cool. Once cool enough to handle, spread 1/4 cup of the paneer on 1 side of both slices of bread. Use a knife to cut diagonally across the bread to make 2 triangles. Cut each triangle diagonally again to make a smaller triangle. Reserve for plating the soup.
To make the turmeric
oil, combine the extra-virgin olive oil with the turmeric and stir until combined.
To plate the soup, place 1 cup of the soup
in each of 6 warmed soup bowls. Float
in the center of the soup, place a sprig of cilantro on top of the paneer, and drizzle a teaspoon of the turmeric oil around the crouton.