Curried Squash Soup with Apple and Cheddar Melts

Name: Curried Squash Soup with Apple and Cheddar Melts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 3 to 4 cloves garlic, chopped; 2 carrots, thinly sliced; 1 Gala or other crisp apple, peeled and chopped; 1 onion, chopped; 1 quart chicken or vegetable stock; Chopped scallions and cilantro, for garnish; 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

Servings: persons

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
3 to 4 cloves garlic, chopped
2 carrots, thinly sliced
1 Gala or other crisp apple, peeled and chopped
1 onion, chopped
1 quart chicken or vegetable stock
Chopped scallions and cilantro, for garnish
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

1
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.
2
For the curried squash soup: Preheat the oven to 400 degrees F. Dress the squash with the EVOO to coat lightly.
3
Sprinkle with salt, pepper and a little freshly grated nutmeg, and coat with the curry powder.
4
Drizzle the honey all over and roast until golden on the edges and very tender, about 25 minutes.
5
The spices will toast with the squash and fill the air with a terrific aroma.
6
Meanwhile heat a drizzle of EVOO in a soup pot over medium to medium-high heat, and then add the butter to melt.
7
Stir in the garlic, carrots, apples and onions and sprinkle with salt and pepper.
8
Cook, partially covered, until softened, about 10 minutes.
9
Pour in the stock and a drizzle of honey (or chutney).
10
Bring to a boil, reduce to a simmer and cook until the vegetables are softened, about 20 minutes.
11
Add the roasted squash and puree with an immersion blender, thinning the soup with water if necessary.
12
The soup can alternately be pureed in batches in a food processor or high-power blender.
13
Adjust the seasoning.
14
Cool and store for a make-ahead meal, bringing to room temperature before reheating over a medium flame.
15
Garnish with the scallions and cilantro.
16
For the apple and cheddar melts: Spread each bread slice with softened butter on 1 side and chutney on the other.
17
Fill the sandwiches, chutney sides-in, with the cheese and apples in the center.
18
Griddle the sandwiches over medium heat until deeply golden and the cheese has melted.

829

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Curried Squash Soup with Apple and Cheddar Melts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!