Curried Squash Soup

Ingredients

• 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 lbs 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 cucumber
• 1/4 cup minced fresh cilantro

Directions

1. 1

   In a large, heavy pot, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 4 minutes.

2. 2

   Add the garlic, curry powder, salt, turmeric, cumin, and cayenne, and cook, stirring, until fragrant, 45 seconds.

3. 3

   Add the squash and cook, stirring, for 3 minutes.

4. 4

   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.

5. 5

   Remove from the heat. With a hand-held immersion blender, puree on high speed.

6. 6

   Add the cream, stir, and adjust the seasoning, to taste.

7. 7

   Cool to room temperature, then refrigerate until well chilled.

8. 8

   Preheat the fryer to 350 degrees F.

9. 9

   Fry the pappadams in batches until golden and crisp, about 1 1/2 minutes each. Drain on paper towels.

10. 10

    To serve, ladle the soup into shallow bowls. Sprinkle the cucumbers and cilantro over the top and garnish with pappadams.