Curried Squash Soup

Recipe Ingredients

3 tablespoons	45ml	Unsalted butter
1 1/2 cups	93g / 3.3oz	Chopped yellow onions
2 teaspoons	10ml	Minced garlic
2 teaspoons	10ml	Curry powder
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Ground turmeric
1/4 teaspoon	1.3ml	Ground cumin
1/8 teaspoon	0.6ml	Cayenne
2 lbs	908g / 32oz	Summer squash - cut 1" cubes
3 cups	711ml	Chicken stock
3/4 cup	177ml	Heavy cream
16 cups	3792ml	Pappadams (lentil wafers) (small)
1/4 cup	36g / 1.3oz	Finely-chopped - seeded cucumbers
1/4 cup	4g / 0.1oz	Minced fresh cilantro

Recipe Instructions

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.

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.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F21) - from the TV FOOD NETWORK

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