Curried Squash Soup

Recipe by Eris4752
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large, heavy pot, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 4 minutes.
  • Add the garlic, curry powder, salt, turmeric, cumin, and cayenne, and cook, stirring, until fragrant, 45 seconds.
  • Add the squash and cook, stirring, for 3 minutes.
  • Add the stock and bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, until the squash is soft, 25 to 30 minutes.
  • Remove from the heat. With a hand-held immersion blender, puree on high speed.
  • Add the cream, stir, and adjust the seasoning, to taste.
  • Cool to room temperature, then refrigerate until well chilled.
  • Preheat the fryer to 350 degrees F.
  • Fry the pappadams in batches until golden and crisp, about 1 1/2 minutes each. Drain on paper towels.
  • To serve, ladle the soup into shallow bowls. Sprinkle the cucumbers and cilantro over the top and garnish with pappadams.
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