Curried Squash Soup with Apple&Cheese Melts
From My Year in Meals by Rachael Ray
Curried Squash Soup
Ingredients:
Instructions:
From My Year in Meals by Rachael Ray
Curried Squash Soup
Ingredients:
- 1 large butternut squash or other orange-flesh squash or pumpkin, peeled, seeded and sliced
- Extra-virgin olive oil, for drizzling
- Kosher salt and pepper
- Freshly grated nutmeg
- 2 slightly rounded tablespoons curry powder
- 3 tablespoons butter
- 3 to 4 cloves garlic, chopped
- 2 carrots, thinly sliced
- 1 Gala or other crisp apple, peeled and chopped
- 1 onion, chopped
- 4 cups chicken or vegetable stock
- 1/2 cup mango chutney( for those that are allergic to mango I would suggest apricot chutney to substitute)
- Chopped scallions and cilantro, for garnish
Instructions:
- Preheat the oven to 400°F. Dress squash with some olive oil to coat lightly. Sprinkle with salt, pepper, and a little nutmeg.
- Coat with the curry powder. 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, in a soup pot, heat a drizzle of olive oil over medium to medium-high heat. The add the butter to melt. Stir in the garlic, carrots, apple, and onion and sprinkle with salt and pepper. Cook, partially covered, until softened, about 10 minutes.
- Add roasted squash and puree with an immersion blender, thinning the soup with water if necessary. Or in a food processor or blender. Adjust the seasoning.
- Garnish with the scallions and cilantro.