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Curried Squash Soup with Apple and Cheddar Melts

Photo: Curried Squash Soup with Apple and Cheddar Melts

TOTAL TIME: 1 hr
Prep: 20 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

CURRIED SQUASH SOUP:
  • 1 large butternut or other orange-fleshed squash or pumpkin, peeled, deseeded and sliced
  • EVOO, for drizzling
  • Kosher salt and freshly ground black pepper
  • Freshly grated nutmeg
  • 2 slightly round tablespoons prepared curry powder
  • 2 tablespoons honey
  • 3 tablespoons butter
    APPLE AND CHEDDAR MELTS:
    • 8 slices good-quality white bread
    • Butter, softened, for spreading
    • Prepared chutney, such as Patak's Major Gray Mango Chutney
    • 12 ounces sharp Cheddar, shredded or sliced
    • 1 Gala or other crisp apple, peeled and thinly sliced
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    Directions

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

    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. 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. Garnish with the scallions and cilantro.

    For the apple and cheddar melts: 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.

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    5

    Newest Ratings and Reviews

    Read all 3 reviews

    • on December 23, 2012

      Flag

      This soup was delicious! It was so rich, I can't believe it had no dairy in it. I made the RR Curry Powder instead of using my own because, as an East Indian, I know that all curry powders can be very different. I ended up using a ton of it and it really paid off. The only downside is that my sheet pans are now stained yellow with the tumeric so I advise lining your sheet pans with foil and parchment paper or something if you care. I will definitely be making this again several times this winter.

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    • on December 04, 2012

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      This soup was delish! I would definitely make it again. I made it for the first time and put pictures of it on Facebook and everybody was asking for the recipe. I cut the sandwiches into little squares and put them on top so they looked like croutons and sliced the apples I had leftover into little strips for extra garnish. It looked awesome! This would be great for entertaining.

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    • on November 26, 2012

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      This recipe was amazing! It was so full of flavor and it looked so beautiful! I generally am only cooking for two so I put the leftovers in individual containers in the freezer for another day! I can't wait to eat it again!

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