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Curried Squash Soup with Apple and Cheddar Melts (Rachael Ray) Recipe

Curried Squash Soup with Apple and Cheddar Melts (Rachael Ray) Recipe

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Curried Squash Soup with Apple and Cheddar Melts (Rachael Ray)

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Ingredients:

Serving

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 tbsp prepared curry powder
2 tbsp honey
3 tbsp 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
12 oz sharp cheddar, shredded or sliced
1 gala or other crisp apple, peeled and thinly sliced

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1110.6 Kcal (4650 kJ)
Calories from fat	663.83 Kcal
		% Daily Value*
Total Fat	73.76g	113%
Cholesterol	331.93mg	111%
Sodium	1431.37mg	60%
Potassium	679.22mg	14%
Total Carbs	41.56g	14%
Sugars	14.07g	56%
Dietary Fiber	6.6g	26%
Protein	66.81g	134%
Vitamin C	11.9mg	20%
Vitamin A	0.4mg	14%
Iron	5.3mg	29%
Calcium	738.1mg	74%

Amount Per 100 g
Calories	241.15 Kcal (1010 kJ)
Calories from fat	144.14 Kcal
		% Daily Value*
Total Fat	16.02g	113%
Cholesterol	72.08mg	111%
Sodium	310.8mg	60%
Potassium	147.49mg	14%
Total Carbs	9.02g	14%
Sugars	3.05g	56%
Dietary Fiber	1.43g	26%
Protein	14.51g	134%
Vitamin C	2.6mg	20%
Vitamin A	0.1mg	14%
Iron	1.1mg	29%
Calcium	160.3mg	74%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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