Curried Squash Soup
- 3 tablespoons unsalted butter
- 1 1/2 cups chopped yellow onions
- 2 teaspoons minced garlic
- 2 teaspoons curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne
- 2 pounds summer squash, cut into 1-inch cubes
- 3 cups chicken stock
- 3/4 cup heavy cream
- 16 small pappadams (lentil wafers)
- 1/4 cup finely chopped, seeded cucumbers
- 1/4 cup minced fresh cilantro
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.
Recipe courtesy of Emeril Lagasse, 2002
Recipe courtesy of Rachael Ray
Recipe courtesy of Robert Irvine